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Marble Slab Creamery

10416 116 Avenue Grande Prairie AB T8V 7E6 · Food - General

Official record from Alberta →

Inspection summary

Marble Slab Creamery has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 11, 2025. The most recent inspection, on August 19, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 23 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on August 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 11, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on December 11, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 December 11, 2025. 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?

  • 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 5 times across 5 separate inspections, most recently on August 13, 2026. For example: 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?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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?
      • 8/10. Outstanding. 7/28. The food handling permit was not posted. The permit must be posted in a manner that is easily visible to customers.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 8/10. Staff have tried to tur the temperature of the mini fridge down, the temperature has not dropped. The temperature was measured at 8C. All food items are in the cooler, and the mini fridge is not in use. Repair or replace the mini fridge. 7/28. The temperature of the mini fridge by the front service area was 7.8C.The temperature needs to be reduced to 4C or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 8/10. Outstanding.7/28. There was no paper towel in the dispenser by the front handwashing sink. A roll of paper towels was placed by the sink. The roll of paper towel is not compatible with the dispenser. Restock dispenser with paper towels compatible with the unit.
    • 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?
      • 8/10. Outstanding. 7/28. The food handling permit was not posted. The permit must be posted in a manner that is easily visible to customers.
  4. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 7/28. The temperature of the mini fridge by the front service area was 7.8C.The temperature needs to be reduced to 4C or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 7/28. There was no paper towel in the dispenser by the front handwashing sink. A roll of paper towels was placed by the sink. The roll of paper towel is not compatible with the dispenser. Restock dispenser with paper towels compatible with the unit.
    • 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?
      • 7/28. The food handling permit was not posted. The permit must be posted in a manner that is easily visible to customers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 7/28. The flooring by the walk-in freezer was unfinished. Finish the flooring to ensure it is smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 7/28. The topping containers by the front service area were unclean. Wash and sanitizer all topping containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 7/29. 1) Corrected. 7/28. 1) The walls and ceiling in the walk-in cooler had a build-up of brown debris on the walls. Clean these areas.2) The liner under the waffle grills were unclean.Replace the liner or remove.
  5. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 7/28. The temperature of the mini fridge by the front service area was 7.8C.The temperature needs to be reduced to 4C or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 7/28. There was no paper towel in the dispenser by the front handwashing sink. A roll of paper towels was placed by the sink. The roll of paper towel is not compatible with the dispenser. Restock dispenser with paper towels compatible with the unit.
    • 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?
      • 7/28. The food handling permit was not posted. The permit must be posted in a manner that is easily visible to customers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 7/28. The flooring by the walk-in freezer was unfinished. Finish the flooring to ensure it is smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 7/28. The topping containers by the front service area were unclean. Wash and sanitizer all topping containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 7/28. 1) The walls and ceiling in the walk-in cooler had a build-up of brown debris on the walls. Clean these areas.2) The liner under the waffle grills were unclean.Replace the liner or remove.
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    7 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 logs are not available for refrigeration units, Create a temperature log for all refrigeration units.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open bags of dry mix for the ice cream cone were observed, Ensure all open food bags/packages are stored in food grande containers with a tight lid.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bucket was not labeled. It was labeled during inspection.
    • 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?
      • Washroom: paper towel dispenser and liquid soap dispenser has not been installed yet.Ensure all hand washing sinks are supplied with liquid soap and single use paper towels in a suitable dispenser.
    • 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?
      • Third party will be used for pest control monitoring program.Provide copy of the contract. Ensure monthly records are kept on site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule and logs are not available. Implement cleaning schedule and create cleaning logs.

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