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Ole Smokes Coffee

701 - 10003 92 Street Grande Prairie AB T8V 7K5 · Food - General

Official record from Alberta →

Inspection summary

Ole Smokes Coffee has been inspected 12 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on September 5, 2025, recorded 1 infraction.

2 of 12 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Food temperature control and Cleaning and sanitizing.

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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 4 times across 4 separate inspections, most recently on September 2, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 4 times across 3 separate inspections, most recently on May 28, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on August 26, 2025. 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 2 times across 2 separate inspections, most recently on June 19, 2024. 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?

  • 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 7 times across 5 separate inspections, most recently on September 5, 2025. 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.

12 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A coffee machine is noted to be cracked and has tapes on it.** Ensure to repair or replace the machine, and pending when the replacement is gotten the tapes must be changed weekly.** Update September 5, 2025: Tape will be changed daily, at the end of the day, until a replacement can be obtained
  2. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Bean roasting is being conducted in an unapproved facility- ensure all food is coming from an approved source- beans are not to be roasted in a facility without a valid permit - obtain a permit or use an approved facility for roasting.Update: August 26th, 2025 awaiting Proof of CIPHI license for the bean roasting facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A coffee machine is noted to be cracked and has tapes on it.Ensure to repair or replace the machine, and pending when the replacement is gotten the tapes must be changed weekly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine is noted to be slimy.Ensure the ice machine is drained and cleaned.The ice machine must be in a sanitary condition at all times.
  3. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Bean roasting is being conducted in an unapproved facility- ensure all food is coming from an approved source- beans are not to be roasted in a facility without a valid permit - obtain a permit or use an approved facility for roasting.Update: August 26th, 2025 awaiting Proof of CIPHI license for the bean roasting facility.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution containing the soaked cleaning clothes was at 0ppm.Staff got a fresh sanitizing solution at 200ppm.Ensure that the Quat sanitizing solutions is at 200 ppm at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were noted inside the bulk storage coffee containers.Operator removed one scoop and repositioned two others properly in the containers.Scoops must not be left inside dry storage containers, and If scoops are stored within the container, they must be placed facing straight up with the handles positioned so they do not come into contact with any product.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two hand sinks were noted without liquid hand washing soap.Operator had made an order for hand washing soap.Ensure that the hand sinks are adequately supplied with hot and cold running water, liquid hand Soap and paper towel at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine is noted to be slimy.Ensure the ice machine is drained and cleaned.The ice machine must be in a sanitary condition at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A coffee machine is noted to be cracked and has tapes on it.Ensure to repair or replace the machine, and pending when the replacement is gotten the tapes must be changed weekly.
  4. Risk Management Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Bean roasting is being conducted in an unapproved facility- ensure all food is coming from an approved source- beans are not to be roasted in a facility without a valid person - obtain a permit or use an approved facility for roasting
  5. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Bean roasting is being conducted in an unapproved facility- ensure all food is coming from an approved source- beans are not to be roasted in a facility without a valid person - obtain a permit or use an approved facility for roasting
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The strap for the baby changing table in the men's washroom was noted in disrepair- ensure strap is replaced
  6. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer bucket was prepared at time of inspection and wet cloths were left on counters- Operator prepared quat sanitizer solution with PHI assistanceENSURE SANITIZER SOLUTION IS PREPARED IN A BUCKET TO STORE WIPING CLOTHS BETWEEN USES- QUAT SANITIZER TO BE PREPARED AT 200ppm- OPERATOR STRUGGLED WITH GETTING CONCENTRATION LOW ENOUGH AS THE CONCENTRATE IS VERY STRONG AND WOULD ONLY NEED A DROP OR TWO FOR THE SIZE OF CONTAINER BEING USED. IT IS ADVISED TO OBTAIN A MEASURING TOOL TO LIMIT/CONTROL THE AMOUNT OF SANITIZER CONCENTRATE BEING POURED INTO THE CONTAINER OR INSTALL AN AUTOMATIC DISPENSER THAT MIXES WITH WATER TO THE PROPER 200 ppm CONCENTRATION.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sandwiches were being reheated for a short time in the microwave while in plastic cling wrap and then are finished on the panini press with the plastic removed. - PHI advised removing plastic before the microwave reheating step- Plastic wraps must be labelled safe for reheating to be used in a microwave or other heating source. The plastic wrap being used does not contain this labelling.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    3 infractions

    • 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?
      • IN PROGRESSThe back door leading to the outside does not properly seal shut. - ensure door is repaired 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?
      • IN PROGRESSThe following areas were noted in disrepair and require maintenance:- drawer labelled as "extras"- cupboard labelled as "bagged tea"
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • IN PROGRESSThe faucet head at the sink was noted with tape holding it together- ensure faucet is repaired
  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning cloths were noted on the counter- ensure cleaning cloths are stored in a sanitizing solution in-between uses or use single-use paper towel instead. - if using a bucket of sanitizing solution, ensure there is enough to fully immerse the cleaning cloth
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gallons of milk were noted being stored in a cooler at 8.8C with a probe thermometer left inside for several minutes. - staff moved the milk to an adequate cooler in the back during the inspection
    • 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 back door leading to the outside does not properly seal shut. - ensure door is repaired 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 following areas were noted in disrepair and require maintenance:- drawer labelled as "extras"- cupboard labelled as "bagged tea"
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler storing gallons of milk was unable to maintain a temperature of 4C or below. - ensure cooler is repaired. - discontinue use of cooler until repaired
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The top ledge of several drawers was noted with an accumulation of sticky debris - ensure noted areas are cleaned regularly.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was missing in the coolers.Ensure a functional thermometer is present in the coolers at all time.
    • 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?
      • An expired food permit was posted at the facility, permit was posted at a location not visible to the public.-Ensure a valid food permit is posted at a visible location.
  12. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was missing in the coolers.Ensure a functional thermometer is present in the coolers at all time.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The display was at internal temperature of 11C-- Temperature of the cooler recorder by the staff was not adequate. Ensure;1. Cooler temperature is maintained below 4C before food is stored in it2. A thermometer should be in the cooler continuously for temperature monitoring
    • 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?
      • An expired food permit was posted at the facility, permit was posted at a location not visible to the public.-Ensure a valid food permit is posted at a visible location.
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