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State & Main Kitchen + Bar

8302 100 Street Grande Prairie AB T8V 6H7 · Food - General

Official record from Alberta →

Inspection summary

State & Main Kitchen + Bar has been inspected 11 times by Alberta Health Services (Environmental Public Health) since March 5, 2024. The most recent inspection, on August 6, 2026, found no infractions.

6 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 once on February 10, 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 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 3 separate inspections, most recently on July 31, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on July 31, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 February 11, 2026. 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 10, 2026. For example: Is solid and liquid waste being managed in a suitable manner?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar has 2 hand washing sinks. 1 hand washing sink was not provided with liquid soap.Ensure all hand-washing sinks are adequately supplied with liquid soap and single use paper towels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink near the entrance: paper towel dispenser battery was dead. Paper towel was placed on the top until battery is changed.Ensure extra batteries on kept on site for battery operated paper towel dispensers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar hand washing sink: faucet handle is not in good repair. Ensure faucet is either repaired or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep table cutting boards are stained. Ensure prep table cutting boards are thoroughly cleaned to remove the stains.
  3. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar hand washing sink: faucet handle is not in good repair. Ensure faucet is either repaired or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep table cutting boards are stained. Ensure prep table cutting boards are thoroughly cleaned to remove the stains.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. The exhaust ventilation suppression system sticker indicates expiry is the end of APRIL OF 2026 – SATISFACTORY.2. The front entrance door flooring (i.e. tiles) were broken and could cause a tripping hazard.The owner / operator of this facility is requested to conduct the following, namely:1. Make any necessary repairs to the front entrance flooring to ensure all tiles are in good repair and easy to clean. In the meantime, please ensure this area is covered with a suitable floor mat.*****At time of re-inspection, a suitable mat has been placed over this flooring area. Once the flooring has been repaired, please notify with photographs.
  6. Monitoring Inspection

    3 infractions

    • 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 bartending chemical sanitizing warewasher measured an iodophor concentration of 12.5-25 PPM - SATISFACTORY.2. The kitchen chemical sanitizing dishwasher measured a chlorine concentration of zero (0) ppm.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a qualified dishwasher technician to inspect the kitchen chemical sanitizing dishwasher and make any necessary repairs to ensure a 100 PPM chlorine residual is achieved.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. The exhaust ventilation suppression system sticker indicates expiry is the end of APRIL OF 2026 – SATISFACTORY.2. The front entrance door flooring (i.e. tiles) were broken and could cause a tripping hazard.The owner / operator of this facility is requested to conduct the following, namely:1. Make any necessary repairs to the front entrance flooring to ensure all tiles are in good repair and easy to clean. In the meantime, please ensure this area is covered with a suitable floor mat.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • At time of inspection:1. The exterior garbage / cardboard receptacles require cleaning around the perimeter of both receptacles.The owner / operator of this facility is requested to conduct the following, namely:1. Clean the flooring / perimeter around both the garbage and cardboard receptacles. Ensure all lids are kept closed (and if possible, locked).
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. The corner (north-east) food preparation hand wash sink was obstructed and not properly functional. BE ADVISED THAT THE HISTORY FOR THIS FACILITY INDICATES THIS IS A REPEAT VIOLATION FROM A PREVIOUS INSPECTION. ALSO BE ADVISED THAT ALL OTHER HAND WASH SINKS WITHIN THIS FACILITY WERE PROPERLY EQUIPPED WITH HOT AND COLD POTABLE WATER, LIQUID HAND SOAP, AND DISPOSABLE HAND TOWELS.The owner / operator of this facility is requested to immediately conduct the following, namely:1. Contact a plumbing professional to inspect this hand sink and make any necessary repairs to ensure it is properly functional..Be advised that this sink was originally part of the approvals for this facility (upon being constructed) and, as such, is part of this facility (and must be used and not be obstructed).2. Do not obstruct any hand wash sink.
  11. Monitoring Inspection

    0 infractions

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