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Luv 2 Play - Restaurant

105 - 11706 99 Avenue Grande Prairie AB T8W 0C7 · Food - General

Official record from Alberta →

Inspection summary

Luv 2 Play - Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 6, 2023. The most recent inspection, on February 10, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 8 times across 5 separate inspections, most recently on January 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 4 separate inspections, most recently on January 20, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 3 separate inspections, most recently on January 6, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on January 20, 2026. 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.

8 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used sponges and steel are in the dishwashing area.Ensure sponges, steel wool, and scrub pads are discarded after-use as these products are porous and uncleanable.The used sponges and steel wool were discarded during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the Cuisinart griddle is damaged and being held together with tape, making it difficult to clean.Ensure all equipment is smooth, durable, easily cleanable, and in good repair.Product is on order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning: - Floors: Conditions have improved, but additional work is still needed. It is strongly recommended to apply a degreaser to achieve a thorough clean.1. Ensure all areas are maintained in a clean and sanitary condition.
  4. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty white cleaning cloths were found stored on the handwashing sink, creating a potential cross‑contamination risk.All used cleaning cloths must be placed in a food‑safe sanitizer bucket between uses and laundered after use.The cloths were removed from the handwashing sink during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • First cited November 18, 2025:Uncovered coffee filters are noted on the white shelf and are exposed to potential contamination. Ensure all coffee filters are protected during storage.Filters were relocated to a clean storage container with a secure lid during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Fries are noted to be uncovered in the freezer.Ensure all food products are protected from contamination during storage.Staff covered the fries during the inspection.
    • 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 not functional. Ensure the dishwasher is maintained in good repair. Alternatively, remove the dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the Cuisinart griddle is damaged and being held together with tape, making it difficult to clean.Ensure all equipment is smooth, durable, easily cleanable, and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning:-Floors in the washroom.-Bathroom doors in women's washroom. -Cupboard with customer utensils. 1. Ensure all areas are maintained in a clean and sanitary condition.2. In the women's washroom, the door lock is taped, making it difficult to clean2. All bathroom locks must be kept in good repair to ensure they are smooth, durable, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning: -Floors -Handwashing sink that is not in use.-High-touch areas (fridge handles)-Hisense Fridge door.-Dust on order screens. -Shelves (white shelves in service area, and the shelf under the fryer).-Dishwasher1. Ensure all areas are maintained in a clean and sanitary condition. 2. Multiple pieces of equipment are cluttering different areas and are unclean. 2. Ensure to remove the excess equipment or keep the equipment organized and in a clean and sanitary condition.
  5. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Rusting steel wool and used sponges are noted on the dishwasher, causing rust damage on the dishwasher. Ensure used steel wool and sponges are discarded after-use, as these products are porous and uncleanable.The Health Inspector removed the steel wool and sponges during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered coffee filters are noted on the white shelf and are exposed to potential contamination. Ensure all coffee filters are protected during storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Fries are noted to be uncovered in the freezer.Ensure all food products are protected from contamination during storage.Staff covered the fries during the inspection.
    • 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 not functional. Ensure the dishwasher is maintained in good repair. Alternatively, remove the dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Red and green handled knives with peeling decals can release fragments into food and trap bacteria, creating a potential contamination hazard.Ensure all utensils and dishes are maintained in good repair, and are smooth, durable, and easily cleanable.Staff removed the knives.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning: -Parts of floors-Handwashing sink that is not in use.-High-touch areas (light switches, fridge handles)-Equipment in clean storage (hot dog rollers).-Hisense Fridge door.-Dust on order screens. -Shelves-Dishwasher-The fryer and wall behind it.1. Ensure all areas are maintained in a clean and sanitary condition. 2. Multiple pieces of equipment are cluttering different areas and are unclean. 2. Ensure to remove the excess equipment or keep the equipment organized and in a clean and sanitary condition.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used sponges and steel wool are noted in the dishwashing area.Please ensure used sponges and steel wool are discarded after-use as they are not cleanable.Staff discarded the sponges and steel wool during the inspection.
    • 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 not functional. Ensure the dishwasher is maintained in good repair. Alternatively, remove the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated handwashing sink in the back, is not connected to the plumbing as a washing machine is using the plumbing connection. Please ensure all designated handwashing sinks are operational at all times. Staff indicated the handwashing station will be removed.The second compartment of the three-compartment sink is designated as the handwashing sink and is stocked with paper towel and soap.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used sponges and steel wool are in use in the dishwashing area. 1. Please ensure to discard sponges and steel wool after use, as they are not cleanable. The operator discarded the used sponges and steel wool during the inspection.2. Cleaning cloths are stored on the counter. 2. Please ensure cleaning cloths are stored in a sanitizer bucket during use. The operator placed the cleaning cloths in the sanitizer bucket.
    • 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 bathroom stall wall is in disrepair. Please repair the bathroom stall wall, and ensure the bathrooms stalls are smooth, durable, impervious to moisture, easily cleanable and maintained in good repair.The stall is currently out of order, and the operator has parts on order.

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