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Mr. Pretzels

276 - 11801 100 Street Grande Prairie AB T8V 3Y2 · Food - General

Official record from Alberta →

Inspection summary

Mr. Pretzels has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on October 5, 2026, recorded 3 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 4 times across 3 separate inspections, most recently on October 5, 2026. 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 July 31, 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?

  • 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 3 times across 3 separate inspections, most recently on October 5, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 3 times across 3 separate inspections, most recently on October 5, 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?

  • 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 2 times across 2 separate inspections, most recently on August 31, 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.

5 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the sanitizer buckets was too strong exceeding 400 ppm. PHI diluted to 200 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap not available for front hand sink. Manager provided photos shortly after inspection of new soap for the hand sink.- Ensure hand sinks are supplied with hot and cold running water, soap, and paper towel in suitable dispensers
    • 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 hinges on some of the lower cabinets are not in good repair or properly secured to the cabinet. - Repair cabinet door hinges so that they are in good working order
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wet wiping cloth used for wiping down baking tray mats is being stored on top of the ovens. - Ensure wiping cloths are stored in a sanitizer bucket solution of 200 ppm quat or 100 ppm chlorine between uses
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are prepped paper bags being stored under the hand sink's paper towel dispenser and at risk of splashing and contamination from hand washing activities. Bags removed/relocated.- Ensure food and food packaging is stored out of the splash zone area of the hand sink to prevent contamination
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no sanitizer test strips for the quat chemical sanitizer being manually mixed. - Ensure quat test strips are available and used to measure sanitizer concentration of 200 ppm quat for dishwashing as well as sanitizer bucket and spray bottles.
    • 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 permit is expired and invoice payment date is overdue. Owner states payment was made but does not have a receipt of payment.- Owner completed payment the following day and provided receipt to PHI. A valid food permit will be issued.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There is black (electrical) tape holding together some cupboard trim on the lower counter on the baking prep side- Remove tape. Ensure the cupboard is in good repair and easily cleanable2. The hinges on some of the lower cabinets are not in good repair or properly secured to the cabinet. - Repair cabinet door hinges so that they are in good working order
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning cloths were noted on counters ** Ensure reusable cleaning cloths are only to be used if stored in a sanitizing solution in between use. Otherwise, single use cloths/paper towel must be used and disposed of immediately after use.
    • 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. ** Ensure temperature logs are maintained.
    • 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 washing sink is not equipped with paper towel** Ensure hand washing sink is equipped with paper towel
    • 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 available ** Ensure pest control is conducted monthly, and records are retained on site for review. AHS Pest control checklist sent to operator
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rubber seal around the second bottom oven was peeling off. Oven was not in use during the inspection. Operator noted that it will not be used until the rubber seal replacement comes in** Ensure rubber seal is replaced
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule is available for review ** Ensure a written cleaning schedule is established and followed. Templates sent to operator.
  5. Monitoring Inspection

    0 infractions

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