RCCG Winners Assembly
10117 93 Street Grande Prairie AB T8V 1Y1 · Food - General
Inspection summary
RCCG Winners Assembly has been inspected 2 times by Alberta Health Services (Environmental Public Health) since February 23, 2024. The most recent inspection, on September 22, 2025, recorded 10 infractions.
None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
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 September 22, 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 once on September 22, 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?
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 6 times across 2 separate inspections, most recently on September 22, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 5 times across 2 separate inspections, most recently on September 22, 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?
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.
2 inspections
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizing solution was not available. Bleach is available to prepare a sanitizing solution. ** Ensure a 100ppm sanitizing solution is prepared
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher is not operating. A 2-comp sink is available for dishwashing** If dishwasher is intended to be used ensure it is repaired or ensure manual dishwashing using the 2 compartment sinks is utilized
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strip.** Ensure chlorine test strip are obtained to confirm sanitizer concentration
- 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 were not available for review** Ensure pest control is conducted monthly and records retained on site. AHS Pest Control Checklist sent with report
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Peeling of floor covering in certain parts of the kitchen.Peeling of the ceiling observed around the vent towards the outside.** Ensure floor and ceiling are maintained in a condition that renders them smooth and easy to clean
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cooler and freezer require cleaning.- ensure cooler and freezer is cleaned and maintained in sanitary condition at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The stand up cooler is currently not operational- ensure cooler is repaired and able to maintain a temperature of 4C or below
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dried orange build up was noted on the flat top grill and on oven dish pans* Ensure area/dishes are maintained in a clean and sanitary manner
- 23. Is the facility maintained in a clean and sanitary condition?
- A cleaning schedule was not available ** Ensure, at minimum, a daily written cleaning schedule is established.
- 23. Is the facility maintained in a clean and sanitary condition?
- There are supplies and boxes all over in the kitchen.** Ensure facility is better organized and maintained in sanitary condition at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Low temp dishwasher is not properly dispensing detergent and sanitizer. Lines appear to be calcified and blocked from dispensing detergent and sanitizerChlorine concentration measured at 0ppm- ensure dishwasher is serviced and maintained in good working condition and capable of maintaining a concentration of 100ppm of chlorine.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strip.- ensure chlorine test strip that reads up to 100ppm is obtained. Use this to test the dishwasher and the bleach sanitizer. Maintain at 100ppm.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Peeling of floor covering in certain parts of the kitchen.Peeling of the ceiling observed around the vent towards the outside.- please ensure floor and ceiling are maintained in a condition that renders them smooth and easy to clean
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cooler and freezer require cleaning.- ensure cooler and freezer is cleaned and maintained in sanitary condition at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The stand up cooler is currently not operational- ensure cooler is repaired and able to maintain a temperature of 4C or below
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dried orange build up was noted on the flat top grill. - ensure area is maintained in a clean and sanitary manner
- 23. Is the facility maintained in a clean and sanitary condition?
- There are supplies and boxes all over in the kitchen.- ensure facility is better organized and maintained in sanitary condition at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?