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Saint Lawrence Centre - Kitchen

10012 97A Street Grande Prairie AB T8V 2C1 · Food - General

Official record from Alberta →

Inspection summary

Saint Lawrence Centre - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 16, 2026. The most recent inspection, on June 1, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 20 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 3 times across 2 separate inspections, most recently on March 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on March 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 24, 2026. For example: Is the facility free of a pest infestation?

  • 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 5 times across 4 separate inspections, most recently on May 21, 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 5 times across 3 separate inspections, most recently on April 30, 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.

5 inspections

  1. Initial Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 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?
      • A food permit application has not been received for facility- Submit a food permit application through the provided link
    • 20. Do food handlers at the facility have adequate food safety training?
      • A valid food safety certificate is required of a staff member who handles food
  3. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • A valid food safety certificate is required of a staff member who handles food
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ensure cleaning schedule is implemented and cleaning logs are kept.
  4. Demand Inspection

    6 infractions

    • 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?
      • Refrigeration unit: daily temperature check logs must be kept.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigeration unit will require a thermometer to monitor temperature.A probe thermometer is needed to measure internal temperature of cooked and reheated foods
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No dishwashing facilities are present.- Ensure adequate dishwashing equipment is available and in good operating condition
    • 15. Is the facility free of a pest infestation?
      • There is an ongoing rodent issue in the facility. - Ensure a pest control monitoring program is in place
    • 20. Do food handlers at the facility have adequate food safety training?
      • A valid food safety certificate is required of a staff member who handles food
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ensure cleaning schedule is implemented and cleaning logs are kept.
  5. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food safe sanitizer is required for food contact surfaces. The sanitizer will need coresponding test strips to measure the concentration
    • 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?
      • Refrigeration unit: daily temperature check logs must be kept.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigeration unit will require a thermometer to monitor temperature.A probe thermometer is needed to measure internal temperature of cooked and reheated foods
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No dishwashing facilities are present.- Ensure adequate dishwashing equipment is available and in good operating condition
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Single use paper towels and hand soap are required at the hand sink
    • 15. Is the facility free of a pest infestation?
      • There is an active rodent issue in the facility. Please refer to corresponding report for action items.- Ensure a pest control monitoring program is in place
    • 20. Do food handlers at the facility have adequate food safety training?
      • A valid food safety certificate is required of a staff member who handles food
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is inadequate storage space for dry food and supplies.- Ensure food and food equipment is stored off the floor and in a manner to prevent contamination
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ensure the space in a clean and sanitary manner2. Ensure the space is organized and easy to keep clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ensure cleaning schedule is implemented and cleaning logs are kept.

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