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Joker's Cafe Inc.

10910 107A Avenue Grande Prairie AB T8V 7R2 · Food - General

Official record from Alberta →

Inspection summary

Joker's Cafe Inc. has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on March 19, 2026, recorded 6 infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 separate inspections, most recently on May 8, 2024. 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 19, 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?

  • 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 January 16, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 20 times across 7 separate inspections, most recently on March 19, 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 17 times across 8 separate inspections, most recently on March 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

10 inspections

  1. Monitoring Inspection

    6 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?
      • Temperature monitoring records for cooling units are not available.Ensure all cooling units are equipped with a functional thermometer, temperature is monitored and recorded daily.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food items in walk-in-freezer are stored on the floor.Ensure all food items are stored at least 6-inches off the floor.
    • 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 exit door on backside of the kitchen has a gap.Ensure the weatherstripping of the door is repaired/replaced to prevent the entry of pests.
    • 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 electrical outlet located above the table after the preparation line is missing a cover plate.Ensure a proper cover plate is installed on the power plug.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The top of the stand-alone cooling unit and the table at the back side (just after the prep line which leads towards staff washroom area) have some dust accumulation.Ensure cleaning of the top of the cooling unit and table.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation plan and cleaning schedule is not available.Ensure written sanitation plan and cleaning logs are completed for daily, weekly and monthly cleaning schedules.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management 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?
      • A missing outlet cover was noted in the kitchen, near the washroom- ensure an outlet cover is installed
  4. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • IN PROGRESSThe hand sink by the end of the prep line is not functioning.- ensure the hand sink is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A ceiling tile/panel is missing in the kitchen above the dishwasher. - ensure ceiling tile is replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A missing outlet cover was noted in the kitchen, near the washroom- ensure an outlet cover is installed
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and debris were identified on the ventilation fan in the washroom- ensure ventilation fan is cleaned
  5. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple cleaning cloths are found throughout the kitchen that are not stored in sanitizer between uses. Ensure cleaning cloths are not left on work surfaces between uses. Ensure the cleaning cloth is kept in a sanitizing solution at a required concentration between the use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat is stored above ice cream and ready-to-eat food in the walk-in freezer. Meat products are stored along with shredded potatoes.Ensure raw meats are stored below or completely away from ready-to-eat food. Ready to eat food should be stored above low risk food (veggies, fruits), sea food and fish below that, then raw unground meat, then raw ham, bacon, sausage, after that raw ground meat and raw poultry should be at the bottom.
    • 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 by the end of the prep line is not functioning.Ensure the hand sink is fixed ASAP. The kitchen plan/design is approved based on food handling and the need for handwashing practice. If the hand is washed in the washroom sink, there is a risk of fecal contamination from the faucet handle to food. Therefore, the sink should be repaired so that hand washing can be performed before touching food or entering the kitchen from the washroom. Please ensure the hand sink is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A missing outlet cover and exposed wiring were found in the kitchen.Please repair or replace the missing outlet cover and exposed wiring.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Excessive black build-up was found around the ventilation air duct on the ceiling. Staff indicated that the ventilation system has issues and is waiting for the ventilation system to stop working to repair it. Ensure the ventilation system is repaired ASAP because it is a fire hazard.
    • 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 exhaust hood baffles, fryer compartments and grills have grease, dust and dirt build-up, which is a fire hazard. Ensure the exhaust hood baffles and grills are cleaned ASAP. The canopy/ exhaust hood is past its service due date, April 30, 2024. Ensure the canopy hood is cleaned and serviced ASAP.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A ceiling tile/panel is missing in the kitchen near the dishwasher. Ensure the tile is replaced and the ceiling is in good repair to prevent any pest entry into the facility. .
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, dust, and debris were identified on the following surfaces but may not be limited to:-Fryer compartments-Exhaust hood baffles-Grills-ceiling fans and tiles-the ventilation fan in the washroom-light on the exhaust hoodClean areas of dirt, dust and debris.
  6. Risk Management Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple cleaning cloths are found throughout the kitchen that are not stored in sanitizer between uses. Ensure cleaning cloths are not left on work surfaces between uses. Ensure the cleaning cloth is kept in a sanitizing solution at a required concentration between the use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat is stored above ice cream and ready-to-eat food in the walk-in freezer. Meat products are stored along with shredded potatoes.Ensure raw meats are stored below or completely away from ready-to-eat food. Ready to eat food should be stored above low risk food (veggies, fruits), sea food and fish below that, then raw unground meat, then raw ham, bacon, sausage, after that raw ground meat and raw poultry should be at the bottom.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of meat products, ribs and boxes of chicken breast are stored on the floor in the walk-in freezer.Ensure food is stored 6 inches off the floor to prevent any contamination.
    • 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 by the end of the prep line is not functioning.Staff indicated that a hand sink is not used and is hesitant to fix it.Ensure the hand sink is fixed ASAP. The kitchen plan/design is approved based on food handling and the need for handwashing practice. If the hand is washed in the washroom sink, there is a risk of fecal contamination from the faucet handle to food. Therefore, the sink should be repaired so that hand washing can be performed before touching food or entering the kitchen from the washroom. Please ensure the hand sink is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water was available at the sink at the front of the prep line.Staff turned on the hot water as per the PHI's request. Ensure the sink is always equipped with hot and cold running water. Ensure the hot water is available throughout the operating hours.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Soap in the soap dispenser in the washroom has build-ups/ accumulation. Ensure to clean and dispense the soap from the dispenser and refill with a new soap solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Excessive black build-up was found around the ventilation air duct on the ceiling. Staff indicated that the ventilation system has issues and is waiting for the ventilation system to stop working to repair it. Ensure the ventilation system is repaired ASAP because it is a fire hazard.
    • 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 exhaust hood baffles, fryer compartments and grills have grease, dust and dirt build-up, which is a fire hazard. Ensure the exhaust hood baffles and grills are cleaned ASAP. The canopy/ exhaust hood is past its service due date, April 30, 2024. Ensure the canopy hood is cleaned and serviced ASAP.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A ceiling tile/panel is missing at the end of the prep line.Ensure the tile is replaced and the ceiling is in good repair to prevent any pest entry into the facility. .
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board has deep black/ yellow groves on the surface.Ensure the cutting boards are maintained in a sanitary manner. Ensure the cutting board is repaired or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A few utensils (ladles, containers) on the rack (that are said to be clean) near the walk-in freezer have build-up that needs to be washed, rinsed and sanitized. Ensure all utensils are washed, rinsed and sanitized; and maintained in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, dust, and debris were identified on the following surfaces but may not be limited to:-Fryer compartments-Exhaust hood baffles-Grills-ceiling fans and tiles-behind and around the microwave-behind the grill (on tiles)-the ventilation fan in the washroom-light on the exhaust hoodClean areas of dirt, dust and debris.
  7. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths are not stored in sanitizer between uses. Staff prepared the sanitizing solution and stored the cleaning cloth in the sanitizing solution. Ensure cleaning cloths are not left on work surfaces between uses; instead, store in sanitizer.
    • 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 by the end of the prep line is not functioning.Staff indicated that a hand sink is not used and is hesitant to fix it.Ensure the hand sink is fixed ASAP. The kitchen plan/design is approved based on food handling and the need for handwashing practice. Please ensure the hand sink is repaired.
    • 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 exhaust hood baffles, fryer compartments and grills have grease, dust and dirt build-up, which is a fire hazard. Ensure the exhaust hood baffles and grills are cleaned ASAP. The canopy's service date is April 30, 2024. Ensure the canopy hood is cleaned and serviced before that date.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Excessive black build-up was found around the ventilation duct on the ceiling. Staff indicated that the ventilation system has issues and is waiting for the ventilation system to stop working so that he can repair it. Ensure the ventilation system is repaired ASAP because it is a fire hazard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A few clean utensils (ladles, containers) on the rack near the walk-in freezer have build-up that needs to be washed, rinsed and sanitized. Ensure all utensils are washed, rinsed and sanitized; and maintained in a sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board has deep black groves on the surface.Ensure the cutting boards are maintained in a sanitary manner. Ensure the cutting board is repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, dust, and debris were identified on the following surfaces but may not be limited to:-Fryer compartments-Exhaust hood baffles-Grills-ceiling fans and tiles-behind and around the microwaveClean areas of dirt, dust and debris.
  8. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths are not stored in sanitizer between uses. Ensure cleaning cloths are not left on work surfaces between uses, instead store in sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food containers in the walk-in cooler had no lid to protect them from contamination. Ensure food is always protected from contamination. Ensure the food is covered with a lid or a covering.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats are being stored above ready-to-eat food such as cut lettuce in the walk-in cooler. Staff moved the lettuce container away from the raw meat. Ensure raw meats are stored below or completely away from ready-to-eat food. Ready-to-eat food should be stored above low-risk food (veggies, fruits, cake), seafood and fish below that, then raw unground meat, then raw ham, bacon, and sausage, after that raw ground meat and raw poultry should be at the bottom.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cooked chicken wings and other cooked food were stored on the floor.Lettuce boxes are stored on the floor. Staff moved the cooked chicken wings and other cooked food off the Ensure all foods are always stored 6 inches off the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are boxes of potatoes being stored directly on the floor in the prep area. Relocate potato boxes to be off the floor and away from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chemical being used to sanitize surfaces is not approved.- Multiple bottles of Fantastik and a generic all-purpose cleaner which indicates to not use on food contact surfacesUse an approved sanitizer which is food-safe and does not leave residue on food contact surfaces such as counters and cutting boards.Example: Quat sanitizer at 200 ppm or chlorine/bleach water solution at 100 ppm. Ensure test strips are available for suitable sanitizer and the sanitizer is tested every day.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board has deep black groves on the surface.Ensure the cutting boards are maintained in a sanitary manner. Ensure the cutting board is repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, dust, and/or debris were identified on the following surfaces, but may not be limited to:- Fryer compartments- Exhaust hood bafflesClean areas of dirt, dust and debris.
  9. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food containers in the walk-in cooler had no lid and were stored on the ground. Ensure food is always protected from contamination. Ensure the food is covered with a lid or a covering. Ensure the food is always stored off the ground.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats are being stored above ready-to-eat food such as cut lettuce in the walk-in cooler. Staff moved the lettuce container away from the raw meat. Ensure raw meats are stored below or completely away from ready-to-eat food. Ready-to-eat food should be stored above low-risk food (veggies, fruits, cake), seafood and fish below that, then raw unground meat, then raw ham, bacon, and sausage, after that raw ground meat and raw poultry should be at the bottom.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board has deep black groves on the surface.Ensure the cutting boards are maintained in a sanitary manner. Ensure the cutting board is repaired or replaced.
  10. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food containers in the walk-in cooler had no lid and were stored on the ground. Ensure food is always protected from contamination. Ensure the food is covered with a lid or a covering. Ensure the food is always stored off the ground.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats are being stored above ready-to-eat food such as cut lettuce in the walk-in cooler. Staff moved the lettuce container away from the raw meat. Ensure raw meats are stored below or completely away from ready-to-eat food. Ready-to-eat food should be stored above low-risk food (veggies, fruits, cake), seafood and fish below that, then raw unground meat, then raw ham, bacon, and sausage, after that raw ground meat and raw poultry should be at the bottom.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board has deep black groves on the surface.Ensure the cutting boards are maintained in a sanitary manner. Ensure the cutting board is repaired or replaced.

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