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Simply Catering

11410 104 Street Grande Prairie AB T8V 2Z1 · Food - General

Official record from Alberta →

Inspection summary

Simply Catering has been inspected 2 times by Alberta Health Services (Environmental Public Health) since March 18, 2025. The most recent inspection, on April 9, 2025, found no infractions.

1 of 2 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: Cleaning and sanitizing, Chemicals and toxic substances 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 2 times on March 18, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 18, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 18, 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 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 4 times on March 18, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 times on March 18, 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

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths are not kept in a sanitizer.Ensure cleaning cloths are kept in a sanitizer solution after each use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers are not washing hands frequently or as required. Education provided. Ensure food handlers are washing hands frequently or as required. e.g. after handling raw eggs or meat.
    • 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?
      • Leftover/ready to eat high risk foods are not dated. Ensure all high-risk foods are dated for tracking purposes.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cooked chicken was kept on the bottom shelf with raw meats inside the walk-in cooler.Ensure all ready to eat foods are kept above raw eggs, meat & seafoods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice cream containers inside the freezer are missing lids.Ensure all bulk food containers have a lid.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use spoon. forks and knives are not stored properly. Ensure all single use utensils are stored in a manner where they are all facing one direction to prevent potential contamination of the business end during handling.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles were not appropriately labeled. Ensure all chemical bottles are labeled correctly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test papers are not available to verify sanitizer concentration. Obtain QUAT sanitizer test papers.
    • 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?
      • School provides pest control monitoring services.Pest control records were not available on site for review.
    • 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?
      • Food handling permit is not displayed. Ensure food handling permit is displayed where it is easily visible to the public.
    • 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 light bulbs inside the ventilation hood are burnt out.Ensure all burnt out light bulbs are replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule hand not been implemented and cleaning logs are not kept.Implement cleaning schedule and keep daily, weekly and monthly cleaning cleaning logs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen ceiling and vents are dusty. Ensure kitchen ceiling and vents are cleaned.
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