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Heavenly Food Restaurant

10120 100 Avenue Grande Prairie AB T8V 0V5 · Food - General

Official record from Alberta →

Inspection summary

Heavenly Food Restaurant has been inspected 14 times by Alberta Health Services (Environmental Public Health) since January 10, 2024. The most recent inspection, on October 7, 2026, recorded 3 infractions.

2 of 14 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 14 times across 9 separate inspections, most recently on October 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on October 7, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on November 21, 2024. 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 21 times across 11 separate inspections, most recently on October 7, 2026. 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?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 8 times across 6 separate inspections, most recently on October 6, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

14 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirt cleaning cloths are stored on food contact surfaces** Ensure cleaning cloths are stored in a sanitizing solution when not in use
    • 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 weatherstripping at the back exterior door is in disrepair** Repair/replace weatherstripping10.7In progress
    • 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 lighting is burnt in the back dishwashing and storage area** Ensure lightbulb is replaced
  2. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirt cleaning cloths are stored on food contact surfaces** Ensure cleaning cloths are stored in a sanitizing solution when not in use
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs and dishwasher sanitizer logs are not available** Ensure logs are maintained
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher measured 0ppm chlorine. No dishwasher sanitizer logs available.The facility does not have enough sinks to conduct manual dishwashing ** Ensure dishwasher is repaired and can dispense 100ppm chlorine
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink is not equipped with paper towel ** Obtain paper towel
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bowl of noodles sitting in the handwashing sink is obstructing its useThe bowl was removed and staff were instructed to ensure the handwashing sink is accessible at all times.
    • 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 weatherstripping at the back exterior door is in disrepair** Repair/replace weatherstripping
    • 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?
      • Pest control records are not available** Ensure pest control is conducted monthly and records retained on site
    • 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 lighting is burnt in the back dishwashing and storage area** Ensure lightbulb is replaced
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning required throughout the facility namely:- floors and walls in the dishwashing area- sanitizer spray bottles- extended exhaust pipe coming out of the oven covered in grease- inside defrosting cooler
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule is available but not being followed** Ensure cleaning schedule is followed
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths in use were not immersed in the sanitizing solution.The operator immersed the cleaning cloths in the Quat sanitizing solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not available to verify the sanitizer concentration at the time of inspection.Obtain Quat test strips to ensure the sanitizer concentration can be properly confirmed
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed in the kitchen area.The operator placed the cloths in several containers filled with Quat sanitizing solution, measured at 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several scoops were noted in the dry products.Scoops can introduce contamination into the bulk storage if left to sit inside products.Ensure that scoops are not left inside dry storage products.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An unfinished wooden wall was observed near the prep cooler.All surfaces in food preparation areas must be smooth, non-absorbent, and easy to clean.Ensure that the unfinished wood is properly finished with a cleanable, moisture-resistant material.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a section of unfinished flooring in the kitchen- Tiles appear to be missingREPAIR FLOORING TO BE SMOOTH, DURABLE, MOISTURE IMPERVIOUS AND EASILY CLEANABLEupdate: September 17, 2025Tiles are still missing.Ensure that the tiles are repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is excessive ice buildup inside the standup freezer in the dry storage room DEFROST AND CLEAN FREEZER
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage section for the dried goods is not organized properly.Ensure there is proper storage of dry goods, and any item not related to food handling be moved from the storage room and discard any empty boxes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are observed not to be adequately recorded.Ensure that cleaning logs are recorded adequately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- All the floors- All standing refrigeration units- The walking coolers and freezer-The walls - Sanitizer bottles- The trolleyEnsure the areas are adequately cleaned and maintained in a sanitary condition at all times.
  7. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a section of unfinished flooring in the kitchen- Tiles appear to be missingREPAIR FLOORING TO BE SMOOTH, DURABLE, MOISTURE IMPERVIOUS AND EASILY CLEANABLE
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is excessive ice buildup inside the standup freezer in the dry storage room DEFROST AND CLEAN FREEZER
  8. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no test strips to measure the quat sanitizer concentrationOBTAIN QUAT SANITIZER TEST STRIPS
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no paper towel at the hand sink- Toilet paper is being usedENSURE THE HAND SINK IS SUPPLIED WITH PAPER TOWEL IN A SUITABLE DISPENSER
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a section of unfinished flooring in the kitchen- Tiles appear to be missingREPAIR FLOORING TO BE SMOOTH, DURABLE, MOISTURE IMPERVIOUS AND EASILY CLEANABLE
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is excessive ice buildup inside the standup freezer in the dry storage room DEFROST AND CLEAN FREEZER
  9. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer concentration of the dishwasher is unsatisfactory at <10 ppm- The dishwasher is still not dispensing sanitizer. - No manual sanitizing station setup as required. - Sanitizer prepared at the time of inspectionENSURE THE DISHWASHER IS PROPERLY WASHING AND SANITIZING DISHES AT 100 PPM CHLORINE
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no test strips to measure the quat sanitizer concentrationOBTAIN QUAT SANITIZER TEST STRIPS
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no paper towel at the hand sink- Toilet paper is being usedENSURE THE HAND SINK IS SUPPLIED WITH PAPER TOWEL IN A SUITABLE DISPENSER
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a section of unfinished flooring in the kitchen- Tiles appear to be missingREPAIR FLOORING TO BE SMOOTH, DURABLE, MOISTURE IMPERVIOUS AND EASILY CLEANABLE
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is excessive ice buildup inside the standup freezer in the dry storage room DEFROST AND CLEAN FREEZER
  10. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the hot holding unit is unsatisfactory at 52 degrees CelsiusENSURE FOODS UNDER HOT HOLDING ARE MAINTAINED AT TEMPERATURES AT OR ABOVE 60 DEGREES CELSIUS
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer concentration of the dishwasher is unsatisfactory at <10 ppm- The dishwasher is still not dispensing sanitizer. - No manual sanitizing station setup as required. - Sanitizer prepared at the time of inspectionENSURE THE DISHWASHER IS PROPERLY WASHING AND SANITIZING DISHES AT 100 PPM CHLORINE
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no test strips to measure the quat sanitizer concentrationOBTAIN QUAT SANITIZER TEST STRIPS
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no paper towel at the hand sink- Toilet paper is being usedENSURE THE HAND SINK IS SUPPLIED WITH PAPER TOWEL IN A SUITABLE DISPENSER
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a section of unfinished flooring in the kitchen- Tiles appear to be missingREPAIR FLOORING TO BE SMOOTH, DURABLE, MOISTURE IMPERVIOUS AND EASILY CLEANABLE
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is excessive ice buildup inside the standup freezer in the dry storage room DEFROST AND CLEAN FREEZER
  11. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken is being stored above lower risk foods in the cooler- Chicken moved to the bottom shelfENSURE RAW CHICKEN IS STORED BELOW OR SEPARATE FROM OTHER MEATS OR LOWER RISK FOODS
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the hot holding unit is unsatisfactory at 52 degrees CelsiusENSURE FOODS UNDER HOT HOLDING ARE MAINTAINED AT TEMPERATURES AT OR ABOVE 60 DEGREES CELSIUS
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer concentration of the dishwasher is unsatisfactory at <10 ppmENSURE THE DISHWASHER IS PROPERLY WASHING AND SANITIZING DISHES AT 100 PPM CHLORINE
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no test strips to measure the quat sanitizer concentrationOBTAIN QUAT SANITIZER TEST STRIPS
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no paper towel at the hand sink- Toilet paper is being usedENSURE THE HAND SINK IS SUPPLIED WITH PAPER TOWEL IN A SUITABLE DISPENSER
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a section of unfinished flooring in the kitchen- Tiles appear to be missingREPAIR FLOORING TO BE SMOOTH, DURABLE, MOISTURE IMPERVIOUS AND EASILY CLEANABLE
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is excessive ice buildup inside the standup freezer in the dry storage room DEFROST AND CLEAN FREEZER
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a large pile of bagged bottles and cans in the dry storage roomREMOVE THE PILE OF BAGGED BOTTLES AND GARBAGE
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a large spill under the shelving in the dry storage roomENSURE SPILLS AND MESSS ARE PROMPTLY CLEANED
  12. Monitoring 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?
      • The hand sink basin in the kitchen is not in good repairREPLACE THE HAND SINK BASIN
  13. Risk Management Inspection

    2 infractions

    • 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 hand sink basin in the kitchen is not in good repair- The ceramic basin is cracked and chipping- The owner requested 2 months to complete*The hand sink is yet to be replaced as of Jan. 10, 2024REPLACE THE HAND SINK BASIN
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No sanitation program is available or in usePREPARE SANITATION PROGRAM WITH CLEANING TASKS, MAINTENANCE LOGS, AND CHEMICAL SDS
  14. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer concentration of the dishwasher is at 0 ppm- The sanitizer chemical is empty and there is no replacement- Temporary setup of container with 200 ppm quat sanitizer solution to sanitize dishes after washing and rinsingENSURE THE DISHWASHER IS DISPENSING ADEQUATE SANITIZER CONCENTRATION OF 200 PPM QUAT
    • 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 hand sink basin in the kitchen is not in good repair- The ceramic basin is cracked and chipping- The owner requested 2 months to complete*The hand sink is yet to be replaced as of Jan. 10, 2024REPLACE THE HAND SINK BASIN
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No sanitation program is available or in usePREPARE SANITATION PROGRAM WITH CLEANING TASKS, MAINTENANCE LOGS, AND CHEMICAL SDS

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