Skip to content
Loading map…

Grimshaw Sip n ' Slice

5410 50 Street Grimshaw AB T0H 1L0 · Food - General

Official record from Alberta →

Inspection summary

Grimshaw Sip n ' Slice has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 12, 2025. The most recent inspection, on July 9, 2026, recorded 2 infractions.

None of the 3 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: Pests.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 8, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times on July 9, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on May 8, 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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the 2 door stainless-steel coolers is not able to maintain 4C. All items that require refrigeration was moved to another cooler at the time of inspection. This cooler may not be used for high risk food items until it is able to maintain 4C or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The stainless-steel table at the front of the kitchen has the protective film left on the bottom shelf. This film is not cleanable and must be removed.
  2. Initial Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The front door has gaps near the top that may allow for insects to enter. Operator indicates that there is a door ordered to replace the one currently installed. There is an accumulation of clutter in the furnace room. This could provide harbourage for pests. Anything not required in the facility should be removed to reduce clutter.
    • 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 employee bathroom opens into the hall connecting the food prep areas. It must have a self closer installed.
  3. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in food prep areas must be covered or replaced with shatterproof lights. Repair missing grout from tile backsplash and coving in main room.Repair chips in walls throughout the facility so the walls are smooth, nonporous and easily cleanable. Plumbing access point in bathroom must be repaired so that it is sealed and cleanable.Paper towel dispensers are needed for all handwash sinks. Repair window boxes where tile is missing so that it is smooth and cleanable.
Own this business? Add a badge to your website