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Iron Nation Fitness & Apparel - Food

9502 117 Street Grande Prairie AB T8V 0C7 · Food - General

Official record from Alberta →

Inspection summary

Iron Nation Fitness & Apparel - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on December 8, 2025, recorded 1 infraction.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food source, labelling and allergens.

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 5 times across 5 separate inspections, most recently on February 18, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on December 12, 2023. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 3 times across 3 separate inspections, most recently on December 2, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on December 8, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on December 5, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • A thermometer is unavailable for verifying the dishwasher temperature.Ensure one of the following is available for verifying the dishwasher temperature daily:- A waterproof thermometer with a max/min function.- Thermostrips with an indicator of 71 °C / 160 °F.The minimum required temperature for a high‑temperature dishwasher is 71 °C / 160 °F.The dishwasher thermometer is on order.
  2. Monitoring Inspection

    2 infractions

    • 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?
      • A thermometer is unavailable for verifying the dishwasher temperature.Ensure one of the following is available for verifying the dishwasher temperature daily:- A waterproof thermometer with a max/min function.- Thermostrips with an indicator of 71 °C / 160 °F.The minimum required temperature for a high‑temperature dishwasher is 71 °C / 160 °F.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some minor cleaning:-Cupboard under the two-compartment sink. -The freezer with the frozen berries.Ensure all areas are maintained in a clean and sanitary condition.
  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is foaming and leaking on one of the corners. Ensure the dishwasher is maintained in good repair and free of leaks.The manager repaired the dishwasher during the inspection, however, please monitor the temperature and condition of the dishwasher carefully.
  4. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher temperature is noted below 71 degrees Celsius at the dish level (verified over 6 times). Please adjust the dishwasher temperature or repair the dishwasher and ensure the dishwasher is maintained at 71 degrees Celsius and above.Update January 21, 2025:Temperature of the dishwasher is noted between 59.5 degrees Celsius and 64.9 Degrees Celsius (Verified 6 times). In the meantime: Continue using the dishwasher, once dishes are complete:-Spray the dishes with a food safe sanitizer and air dry.Or-Fill one compartment of the two-compartment sink with food safe sanitizers, soak for two minutes, and air dry.Update: The dishwasher is noted 54.9 to 69.2 degrees Celsius.
  5. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher temperature is noted below 71 degrees Celsius at the dish level (verified over 6 times). Please adjust the dishwasher temperature or repair the dishwasher and ensure the dishwasher is maintained at 71 degrees Celsius and above.Update January 21, 2025:Temperature of the dishwasher is noted between 59.5 degrees Celsius and 64.9 Degrees Celsius (Verified 6 times). In the meantime: Continue using the dishwasher, once dishes are complete:-Spray the dishes with a food safe sanitizer and air dry.Or-Fill one compartment of the two-compartment sink with food safe sanitizers, soak for two minutes, and air dry.
  6. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher temperature is noted below 71 degrees Celsius at the dish level (verified over 6 times). Please adjust the dishwasher temperature or repair the dishwasher and ensure the dishwasher is maintained at 71 degrees Celsius and above.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two scrub brushes are in poor condition and appear unsanitary. Please ensure scrub brushes are kept in good repair and in a clean and sanitary condition.Staff discarded the brushes during the inspection.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area requires cleaning and organizing:- The cupboard under the handwashing sink. Please clean and organize the cupboard and ensure all cupboards are maintained in a clean, organized and sanitary condition.
  9. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Pre-made meals produced in an unknown location/ facility are being sold in the store. Please ensure all food sold in the facility are from approved sources such as an approved commercial kitchen. Cease the sale of the product, remove premade meals from public view until the food production source is verified and approved by the Environmental Public Health Office.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths are stored on the counter.Please ensure cleaning cloths are stored in a food safe sanitizer such as Bleach, QUAT or iodine, while in use. Please replace the food safe sanitizer every 4-hours or more frequently as required. The manager removed the cleaning cloths during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area requires cleaning and organizing:- The cupboard under the handwashing sink. Please clean and organize the cupboard and ensure all cupboards are maintained in a clean, organized and sanitary condition.

Nearby inspected facilities

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