Skip to content
Loading map…

Majors' Family Restaurant

12520 100 Street Grande Prairie AB T8V 4H8 · Food - General

Official record from Alberta →

Inspection summary

Majors' Family Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on March 24, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 2 times across 2 separate inspections, most recently on March 9, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9, 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 on March 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 9, 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?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths are not kept in sanitizer solution.Ensure all wiping cloths are kept sub-merged in sanitizer solution.
    • 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 are not kept / updated.Ensure temperatures are monitored daily for all cooling units and records are kept.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food containers in prep cooler are not kept covered.Ensure food containers stored in prep cooler are kept covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Some cooling units are not equipped with thermometers.2. Probe thermometer is not available to verify internal temperatures of cooked foods.1. Ensure all cooling units are equipped with a functional thermometer.2. Ensure a probe thermometer is available to verify internal temperatures of cooked foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink (near sandwich station) access was blocked with a trolley and handwash liquid soap was out of stock in the dispenser.The trolley was placed and removed twice during the inspection. The handwash liquid soap was refilled.Ensure all handwash sinks are easily accessible and kept stocked with hot-cold water, liquid handwash soap and paper towels at all times.
    • 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 kept.Ensure pest control records are kept.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records for daily, weekly and monthly cleanings are not kept.Ensure written sanitation records are kept for daily, weekly and monthly cleanings.
  3. Monitoring 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)?
      • At the time of inspection:The chlorine level at the dish level was at 0 ppm.Staff adjusted the settings on the dishwasher and primed it. Ensure the dishwasher is checked every morning. Ensure the chlorine level is 100 ppm.
  4. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website