Grimshaw New Horizon Drop In Center
5006 50 Avenue Grimshaw AB T0H 1W0 · Food - General
Inspection summary
Grimshaw New Horizon Drop In Center has been inspected 2 times by Alberta Health Services (Environmental Public Health) since March 26, 2025. The most recent inspection, on July 29, 2026, recorded 2 infractions.
None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 2 times across 2 separate inspections, most recently on July 29, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on July 29, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded once on March 26, 2025. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
About this data
These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
2 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorox disinfecting spray and vinegar at sinks in the kitchen and coffee station. The Chlorox spray is not safe for food contact surfaces unless there is a potable water rinse after. Vinegar is not a sanitizer and should not be used on food contact surfaces for cleaning or sanitizing. Use an approved food safe sanitizer or clearly label the Clorox spray so it is clear a rinse with clean water is required after 30 seconds of contact time.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The fridge measured to be 7C. Adjust and monitor to ensure it can maintain 4C. Monitor temperature daily.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips are not available for use. Bleach solution on site was extremely strong. Diluted to correct concentration during inspection. Test strips can ensure chlorine concentrations are effective but not corrosive to equipment. Ensure test strips are obtained that can measure 50-100ppm chlorine.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation hood is overdue for inspection/cleaning.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?