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Stacked Pancake & Breakfast House

102 - 10210 111 Street Grande Prairie AB T8V 7L3 · Food - General

Official record from Alberta →

Inspection summary

Stacked Pancake & Breakfast House has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 22, 2025. The most recent inspection, on March 2, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 February 26, 2026. 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 February 26, 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?

  • 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 September 22, 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 2 times on February 26, 2026. 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 on September 22, 2025. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Raw meat (including raw shell eggs) were not properly stored inside the main walk-in cooler. Be advised that all raw meats (including raw shell eggs) must be kept on its own shelf or on the lowest shelf within any applicable refrigeration units. Be advised that there did not appear to be any raw meat juices dripping onto ready-cooked / ready-to-consume foods being stored below.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all raw shell eggs are stored on their own shelf (or on the lowest shelf - separate from any ready-cooked or ready-to-consume foods.2. DO NOT store raw meat / raw shell eggs above any fresh produce - such as fresh fruit.***THIS ISSUE WAS ADDRESSED DURING INSPECTION.
    • 09. Are chemicals stored and handled in a safe manner?
      • At time of inspection:1. Various chemicals / chemical spray bottles / buckets did not contain a label to identify the active ingredients within each container. Be advised that ALL chemicals / chemical spray bottles/buckets must contain a label that identifies the active ingredients within each container.The owner / operator of this facility is requested to conduct the following, namely:1. Gather all chemical spray bottles / buckets and ensure they all contain labels.
    • 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 were no pest control records available for review.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a manual copy of all pest control records / inspection reports are kept in a binder so that they can be reviewed during future inspections.
    • 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 commercial food establishment.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a valid food handling permit is posted in a location easily visible to all patrons.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At time of inspection:1. There were no manual copies of any Alberta-approved food safety training certificates. Be advised that all Alberta-approved food safety training certificates must be kept in a binder so that they can be reviewed during inspection.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all Alberta-approved food safety training certificates are kept on-site in a binder so that they can be reviewed during future inspections.
    • 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 meat slicer (found next to the walk-in cooler) was not found to be in a clean and sanitary condition. Various food particles were found within the blade and underneath the blade cover.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the entire meat slicer is fully cleaned and sanitized.2. As discussed, purchase / place a clean plastic bag (or equivalent cover) over this piece of equipment (only when this equipment is cleaned / sanitized and thus ready for service).
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upright freezer temperature was at -2 Deg C. Frozen food inside the freezer was starting to thaw. Temperature was adjusted during inspection and freezer temperature reached -15.6 Deg C. Operator was reminded that food must not be ordered until facility is approved.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Washrooms are dirty due to construction. Ensure washrooms are cleaned.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage bins were not set up in the washrooms, kitchen and at all the hand washing sinks. Ensure adequate number of garbage bins are available on site for use.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Kitchen is missing a hand washing sink. Floor plan was modified during plan approval process however the contractor was going by the old floor plans and forgot to install the sink. Ensure the required handwashing sink is installed. Approval will be pending until hand washing sink is installed.
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