Quality Inn & Suites - Food
11710 102 Street Grande Prairie AB T8V 7S7 · Food - General
Inspection summary
Quality Inn & Suites - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 30, 2025. The most recent inspection, on March 24, 2026, found no infractions.
1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
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.
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 3 separate inspections, most recently on March 5, 2026. 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 2 times across 2 separate inspections, most recently on January 12, 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 3 times across 2 separate inspections, most recently on January 12, 2026. For example:
Do food handlers at the facility have adequate food safety training?
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 2 times across 2 separate inspections, most recently on January 12, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The sanitizer used for sanitizing counters and tables have no test papers available to verify sanitizer concentration. Obtain chemical test papers to ensure the concentration of the sanitizer.***OUTSTANDINGAs of March 5, 2026, no chemical test strips are available to ensure the concentration of the sanitizer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The sanitizer used for sanitizing counters and tables have no test papers available to verify sanitizer concentration. Obtain chemical test papers to ensure the concentration of the sanitizer.***OUTSTANDINGAs of January 12, 2026, no chemical test strips are available to ensure the concentration of the sanitizer.
- 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 pest control records were not maintained or available during the inspection.Ensure the pest control records are updated monthly and are available for review during future inspections.***OUTSTANDING:As of January 12, 2026, pest control records were not available for review.
- 20. Do food handlers at the facility have adequate food safety training?
- The food safety training certificate was not available to review.Ensure food safety training certificate is available to review during the inspections.***OUTSTANDING:As of January 12, 2026, food safety training certificate is not available to review during the inspections.
- 23. Is the facility maintained in a clean and sanitary condition?
- The cleaning records were not available for review.Ensure cleaning records are available for review during inspections.***OUTSTANDING:As of January 12, 2026, cleaning records are not available for review.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths are not stored in the sanitizer-container.Ensure cleaning cloths are submerged in a sanitizer-container when not in use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The final rinse temperature of the mechanical dishwasher was noted to be 69.4 C at maximum.Repair the dishwasher to ensure the final rinse temperature of the mechanical dishwasher reaches to at least 71 C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The sanitizer used for sanitizing counters and tables have no test papers available to verify sanitizer concentration. Obtain chemical test papers to ensure the concentration of the sanitizer.
- 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 in the Kitchen was out of stock for liquid handwash soap and paper towels.The staff has filled the soap, but the facility has no paper towels.Ensure hand wash sink is supplied with liquid handwash soap and paper towels.
- 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 pest control records were not maintained or available during the inspection.Ensure the pest control records are updated monthly and are available for review during future inspections.
- 20. Do food handlers at the facility have adequate food safety training?
- The food safety training certificate was not available to review.Ensure food safety training certificate is available to review during the inspections.
- 23. Is the facility maintained in a clean and sanitary condition?
- The cleaning records were not available for review.Ensure cleaning records are available for review during inspections.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?