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Serenity Place Regional Supportive Housing - Kitchen

Undisclosed Location Grande Prairie AB · Food - General

Official record from Alberta →

Inspection summary

Serenity Place Regional Supportive Housing - Kitchen has been inspected 2 times by Alberta Health Services (Environmental Public Health) since April 1, 2026. The most recent inspection, on June 1, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 June 1, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on April 1, 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 once on April 1, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 1, 2026. For example: 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?

  • 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 April 1, 2026. 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.

2 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:1. Chemical sanitizer was not available within this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain an approved chemical sanitizing solution for this facility. Ensure all chemical spray bottles contain a label to identify the ingredients within each bottle.****AT TIME OF RE-INSPECTION, THE OPERATOR HAS INDICATED THAT THE CHEMICAL SANITIZING DISPENSING STATION HAS NOT YET BEEN MOVED OVER FROM THE NEIGHBORING COMMERCIAL KITCHEN. ONCE A CONFIRMED DATE OF RENOVATIONS HAS BEEN MADE, PLEASE SUBMIT A PHOTOGRAPH OF:- THE SANITIZING STATION BEING INSTALLED AND - THE QUAT SANITIZER BEING TESTED USING A QUATERNARY AMMONIA TEST STRIP - ACHIEVING A CONCENTRATION OF 200-400 PPM.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At time of inspection:1. The mechanical dishwasher on site was not currently functional. The owner / operator of this facility is requested to conduct the following, namely:1. If using the mechanical dishwasher, please contact the acting AHS Executive Officer once this appliance has been repaired so that it can be tested.
  2. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:1. Chemical sanitizer was not available within this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain an approved chemical sanitizing solution for this facility. Ensure all chemical spray bottles contain a label to identify the ingredients within each bottle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration temperatures noted were at or below 4c/40F - SATISFACTORY.2. Some refrigeration / freezing appliances did not contain a functional thermometer within.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain functional thermometers and place them inside each refrigeration / freezer appliance.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At time of inspection:1. A 3-compartment sink was noted within this facility. There were no drain boards present for this piece of equipment.2. The mechanical dishwasher on site was not currently functional. The owner / operator of this facility is requested to conduct the following, namely:1. If using the 3-compartment sink for dishwashing, ensure two drain boards are purchased (one for each side) so that dish water does not drip onto the floor and cause a slip hazard.2. If using the mechanical dishwasher, please contact the acting AHS Executive Officer once this appliance has been repaired so that it can be tested.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Chemical test strips were not available within this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chemical test strips (in order to measure the concentration of sanitizer that is proposed to be used for this facility).
    • 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?
      • At time of inspection:1. There did not appear to be any pest control records available for this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Submit the most recent pest control records for this facility.
    • 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?
      • At time of inspection:1. A valid food handling permit was not posted within this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a valid food handling permit is posted within this facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. The cutting boards within this facility appeared to be made of wood. Wood cutting boards are not recommended in any commercial food establishment.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure approved cutting boards (not made of wood) are obtained for this facility.
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