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Jeffrey's Cafe Co.

10645 West Side Drive Grande Prairie AB T8V 8E6 · Food - General

Official record from Alberta →

Inspection summary

Jeffrey's Cafe Co. has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on March 24, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 3 separate inspections, most recently on March 6, 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 once on March 6, 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 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 2 times across 2 separate inspections, most recently on March 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?

  • 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 once on March 6, 2026. 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?

  • 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 6, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not readily available at various workstations. Staff using soap water for degreasing at various stations.Ensure sanitizer is readily available at all workstations, wiping cloths are kept submerged in sanitizer and sanitizer is used after degreasing step.
    • 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 monitoring records for cooling units are not available.Ensure all the cooling units are monitored, temperature is recorded and records are available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing faucet and paper towel dispenser at the handwash station near by grill station is not functional.Ensure faucet and paper towel dispenser at handwash station near by grill station is repaired / replaced.
    • 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 updated.Ensure pest control records are updated.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation schedule is not available.Ensure written sanitation schedule is available and records for daily, weekly and monthly cleaning is kept.
  3. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator mentioned soap is also added to the chlorine sanitizer buckets to help cut grease. Sanitizer measured 100ppm at time of inspection, however the sanitizer was being used up the soap.Discussion that sanitizer bucket should not have soap added. Warm water and chemical sanitizer of choice only.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution was available to wipe the counter of the bakery area.Staff prepared the chlorine sanitizing solution.Ensure a sanitizing solution is available to wipe the counters in between use. Ensure a sanitizer bucket is set up and that clothes are in the bucket between uses. If heavily soiled, the cloth should be replaced and removed to be laundered.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The temperature of the dishwasher at the dish level was found at 61*C, 63*C and then at 68*C.The staff ran a few more cycles and advised to check the temperature at the dish level. The temperature log for the dishwasher was recorded at the gauge level at the required level.Ensure the dishwasher temperature is above 71*C at the dish level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was not functioning. The staff would be using the prep sink next to the prep area.The temporary sink is equipped with soap and paper towels.Ensure the hand is repaired.

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