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Super 8 Motel - Food

10050 116 Avenue Grande Prairie AB T8V 4K5 · Food - General

Official record from Alberta →

Inspection summary

Super 8 Motel - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 22, 2024. The most recent inspection, on January 12, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 times on December 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 22, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times on December 15, 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?

  • 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 once on December 15, 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 once on December 15, 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    10 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?
      • The eggs were fried in the dining area.The Food Handling permit of this facility restricts frying of any food.This issue has been addressed by this facility.
    • 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?
      • Raw eggs in the dining area were handled by clients without handwashing afterwards.Raw eggs handling by the clients can cause illness as dining area has no nearby handwash sink for clients.This issue has been addressed by the facility.
    • 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?
      • During the inspection the breads were available for clients in whole packaging. It can cause cross contamination.The staff placed the bread in containers and clients can use tongs to serve themselves.Ensure the containers are labeled with the date of expiry of the breads.
    • 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?
      • The temperature logs for the cooling units in Kitchen and Dining area are not maintained.Ensure daily temperature logs of all the cooling units are maintained and initials are used to represent the person recording the temperature.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • During the inspection the bulk package of pancake flour was found open while not in use.The staff closed the bulk package of pancake flour.Ensure bulk food packages are kept closed / covered (to avoid contamination) while not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection the freezer in Kitchen had no functional thermometer for monitoring of temperature.The staff placed a thermometer in the freezer.Ensure all the cooling units have a functional thermometer for monitoring of temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection the Cooling unit in dining area, Cooling units 1 & 4 in the basement storage area were not equipped with a functional thermometer.Ensure all cooling units are equipped with a functional thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection the raw eggs in the dining area were placed at room temperature.Staff moved the raw eggs into the cooling unit.Ensure raw eggs are stored in a cooling unit at or below 7 degrees Celsius.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The cabinet-wall (under the kitchen sink) is in disrepair.Ensure the cabinet-wall (under the kitchen sink) is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records are not available.Ensure sanitation records are maintained and available for review.
  3. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher reached a temperature of 66 Degrees Celsius at the dish level, after the 4th cycle run - Unsatisfactory.Please ensure the dishwasher is able to reach a temperature of at least 71 Degrees Celsius at the dish level prior to operation.
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