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Pomeroy Hotel & Conference Centre - The Office and Skylark Lounge

11633 100 Street Grande Prairie AB T8V 3Y4 · Food - General

Official record from Alberta →

Inspection summary

Pomeroy Hotel & Conference Centre - The Office and Skylark Lounge has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on May 8, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 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 5 times across 2 separate inspections, most recently on August 11, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 2 separate inspections, most recently on August 11, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 separate inspections, most recently on August 11, 2025. 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?

  • 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 once on August 11, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were left to sit out during course of use.Ensure used cleaning cloths are soaked in a sanitizing solution between use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizing solution is at a 0ppm concentration.Staff got a new QUAT sanitizing solution that measured 200ppm.Ensure the sanitizing solution is at adequate concentration.Ensure to get QUAT sanitizing solution test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several measuring scoops were noted in the dry products. Ensure scoops are stored in a sanitary manner with handles not touching the bulk food supply.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand washing sink at the kitchen area is noted leaking.Ensure the hand washing sink is repaired for optimal operation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff washroom has no liquid handwashing soap, dispenser is not dispensing.Ensure that a liquid hand washing soap is provided and available for use at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some parts of the shelving units in the dry storage area losing the finishing on the wood.The wooden shelves are absorbent to moisture, and the can not be properly cleaned, this can lead to growth of bacteria.Ensure the shelves are coated with a sealant to prevent absorbtion of moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment's are in disrepair:- The metal scoop for the ice machine - The plastic trolley. Ensure that the equipment's are repaired or replaced
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- The Ice machine- The vent hood- The metal storage racks- The storage underneath the prep coolers ( remove aluminum foil)- Aluminum foils must not be used to line the storages underneath the prep coolers.- Ensure the indicated areas are cleaned and are in a sanitary condition at all times.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quats sanitizer solution was measured at 50ppm- A new solution was prepared at 200ppm- Ensure to regularly check concentration
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quats sanitizer at the bar was measured at 0ppm- Ensure to regularly check sanitizer concentration
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty sponges were noted at one of the sinks and not in sanitizing solution- Sponges were removed during the inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food scoops without proper handles were noted in several bulk food containers - Ensure scoops with handles are obtained and that handles are stored in a manner that does not touch the food
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Washrooms were not being maintained in a sanitary condition 2. Women's washroom did not have adequate supply of paper towel3. Women's and Men's washroom were missing toilet paper in some of the stalls4. Men's urinal was noted in an insanitary condition5. Garbage bins in both washrooms were noted overflowing - Ensure washrooms are maintained in a clean and sanitary manner and are adequately supplied at all times- Discussed adding washroom maintenance to cleaning schedule with operator
  6. Risk Management Inspection

    0 infractions

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