Skip to content
Loading map…

Jenny's Store and Meat Products

103 - 10420 116 Avenue Grande Prairie AB T8V 4K5 · Food - General

Official record from Alberta →

Inspection summary

Jenny's Store and Meat Products has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on September 15, 2025, found no infractions.

2 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Chemicals and toxic substances.

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 5 times across 3 separate inspections, most recently on September 11, 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 September 8, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 8, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 10 times across 5 separate inspections, most recently on September 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?

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

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food training is required by the staff as they lack the knowledge of food safety requirements. The staff wasn't able to demonstrate the steps of thawing and cooling.Ensure the manager has taken the food safety training. Update: September 11, 2025Food handler has started the online food safety refresher course.
  3. Risk Management 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)?
      • 3 compartment sinks: sink drain plug is not available. Ensure sink drain plug is available for proper manual dishwashing.
    • 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 papers are not available to verify sanitizer concentration.Obtain chlorine test papers.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food training is required by the staff as they lack the knowledge of food safety requirements. The staff wasn't able to demonstrate the steps of thawing and cooling.Ensure the manager has taken the food safety training.
  4. Monitoring Inspection

    16 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Frozen beef bile with no label was being sold to the public. Operator was instructed to remove them for sale until its source is determined.Ensure beef bile is not sold to the public until further notice.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths are not stored in a sanitizer solution. Ensure cleaning cloths are stored in a sanitizing solution in a bucket. Bucket must be labeled sanitizer as well.
    • 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 are kept for refrigeration units in the store and kitchen but not for freezers in the basement.Ensure temperature logs are kept for all refrigeration units.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Shopping bags are used to store frzen pigs head and oxtail.Ensure only food grade plastic or containers are used to store food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Unpackaged frozen meats are stored inside the freezer. Ensure all frozen meats are stored in food grade bags or containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles are not labeled. Ensure all chemical bottles are labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Freezers stored in the basement are not equipped with thermometers to monitor temperature. Ensure all refrigeration units are equipped with a thermometer.
    • 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 papers are not available to verify sanitizer concentration.Obtain chlorine test papers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers were empty in the staff washroom and kitchen hand washing sink. Ensure single use paper towels are adequately supplied at all hand washing sinks.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Meat sawdust are sold as pet food. Bags are not labeled. Ensure all pet food bags are labeled appropriately. It must contain business name and state for pet food only. Not for human consumption.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handlers are using electrical skillet to cook personal food in the kitchen. Ensure kitchen is not used for cooking food as facility is violating food handling permit condition. Remove all cooking equipment.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food training is required by the staff as they lack the knowledge of food safety requirements. The staff wasn't able to demonstrate the steps of thawing and cooling.Ensure the manager has taken the food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixture inside the staff washroom and outside hallway: light bulbs burnt out. Ensure new light bulbs are installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles are missing in the staff washroom and basement room used for food storage. Ensure ceiling tiles are installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment(s) & areas are dirty:- meat bandsaw- cutting board- knives- meat slicer- prep tables- walk in cooler floor/walls-chest freezers- microwave- floors of the kitchen- mop sink- ceiling ventsEnsure the entire kitchen is thoroughly cleaned and maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Blood splashes and debris were found over the walls, doors and on other utensils.Cardboard boxes were found on the floor which had blood and debris.Ensure all surfaces are cleaned and sanitized.Discard all the cardboard boxes as they can absorb moisture and are not cleanable. If used please discard the boxes after portioning or cutting the meat. September 8, 2025Same violation was observed again. Ensure all the blood-stained cardboard used as floor mats are removed from the kitchen floor and walk-in-cooler. All the blood and splatter on the walls & floors are cleaned.
  5. Risk Management Inspection

    4 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?
      • The temperature log is not up-to-date. Develop a temperature log for coolers and freezers.Ensure temperature log is up to date.
    • 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?
      • The cleaning log required for various pieces of equipment - sausage stuffer, tenderizer, meat slicer, mixer grinder.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food training is required by the staff as they lack the knowledge of food safety requirements. The staff wasn't able to demonstrate the steps of thawing and cooling.Ensure the manager has taken the food safety training.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Blood splashes and debris were found over the walls, doors and on other utensils.Cardboard boxes were found on the floor which had blood and debris.Ensure all surfaces are cleaned and sanitized.Discard all the cardboard boxes as they can absorb moisture and are not cleanable. If used please discard the boxes after portioning or cutting the meat.
  6. Risk Management Inspection

    4 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?
      • The temperature log is not up-to-date. Develop a temperature log for coolers and freezers.Ensure temperature log is up to date.
    • 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?
      • The cleaning log required for various pieces of equipment - sausage stuffer, tenderizer, meat slicer, mixer grinder.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food training is required by the staff as they lack the knowledge of food safety requirements. The staff wasn't able to demonstrate the steps of thawing and cooling.Ensure the manager has taken the food safety training.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Blood splashes and debris were found over the walls, doors and on other utensils.Cardboard boxes were found on the floor which had blood and debris.Ensure all surfaces are cleaned and sanitized.Discard all the cardboard boxes as they can absorb moisture and are not cleanable. If used please discard the boxes after portioning or cutting the meat.
  7. Risk Management 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?
      • The temperature log is not up-to-date. Develop a temperature log for coolers and freezers.Ensure temperature log is up to date.
    • 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?
      • The cleaning log required for various pieces of equipment - sausage stuffer, tenderizer, meat slicer, mixer grinder.
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution availble to sanitize the equipment. Heavy and bigger equipment have food debris. Test strips for chlorine available.Ensure to get sanitizing solution to sanitize the equipment (Chlorine) same day. Ensure all interior food contact surfaces throughout the fixed parts are being effectively cleaned.
    • 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?
      • The temperature log is not up-to-date. Develop a temperature log for coolers and freezers.Ensure temperature log is up to date.
    • 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?
      • The cleaning log required for various pieces of equipment - sausage stuffer, tenderizer, meat slicer, mixer grinder.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel is available at the 3-compartment sink/ hand sink.Ensure the hand sink is equipped with soap, paper towels and hot and cold water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Blood splashes and debris were found over the walls, doors and on other utensils.Cardboard boxes are found which are used for utensils that have blood and debris.Ensure all surfaces are cleaned and sanitized.Throw all the cardboard boxes as they can absorb moisture and are not cleanable.
  9. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website