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Service Plus Inn & Suites - Food

10810 107A Avenue Grande Prairie AB T8V 7A9 · Food - General

Official record from Alberta →

Inspection summary

Service Plus Inn & Suites - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 27, 2025. The most recent inspection, on September 12, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests and Food temperature control.

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.

  • 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 September 10, 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?

  • 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 on August 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 on August 27, 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 2 times across 2 separate inspections, most recently on September 10, 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?

  • 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 August 27, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 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 monitoring program has not been implemented for kitchen and monthly records are not kept.Implement pest control monitoring program (set up mouse traps etc.) and complete AHS pest control checklist once a month. Third party services can also be used.Update: September 10, 2025Traps have been setup but AHS checklist has not been completed. Ensure checklist is completed every month.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The side wall of the counter that is adjacent to the commercial dishwasher is water damaged.Ensure the side wall of the counter is repaired.Update: September 10, 2025Damaged side wall will be repaired this week.
  3. Monitoring Inspection

    8 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?
      • Daily temperature logs are not kept for refrigeration units. Ensure daily temperature logs are kept for all refrigeration units.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Housekeeping staff members and sometimes guest are storing personal food items inside the commercial kitchen fridge. Ensure kitchen access is restricted to food handlers only and other staff members or guest should not be storing personal food items inside the kitchen fridge. Provide a fridge for staff food storage only. Guests should use room fridge to store their food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A digital probe thermometer is not available to verify safe food temperatures (e.g. reheating sausages, checking hot food temperature inside the hot holding unit etc.).Obtain a digital probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot food temperature at the breakfast buffet ranged from 51 - 55 Deg C. Hot holding unit temperature was adjusted during inspection.Ensure food temperature inside the hot holding unit is 60 Deg C or hotter.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff washroom: single use paper towel dispenser is not in good repair.Ensure paper towel dispenser is either repaired or replaced.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Buffet hand washing sink: liquid soap is not provided. Ensure all hand washing sinks are provided with liquid soap and single use paper towels in a suitable dispenser.
    • 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 monitoring program has not been implemented for kitchen and monthly records are not kept.Implement pest control monitoring program (set up mouse traps etc.) and complete AHS pest control checklist once a month. Third party services can also be used.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The side wall of the counter that is adjacent to the commercial dishwasher is water damaged.Ensure the side wall of the counter is repaired.

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