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The Chop Shop Restaurant

12002 100 Street Grande Prairie AB T8V 4H5 · Food - General

Official record from Alberta →

Inspection summary

The Chop Shop Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on November 26, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 2 separate inspections, most recently on March 1, 2024. 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?

  • 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 December 8, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on December 8, 2023. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 8 times across 3 separate inspections, most recently on November 12, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upright freezer was not equipped with a thermometer to monitor temperature. A thermometer was placed inside the freezer during inspection.
    • 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 was displayed incorrectly. It was corrected during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tile is missing at the back exit door, and a floor tile is damaged at the cash register area. Ensure floors are in good condition and repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are burnt out light bulbs at various locations throughout the kitchen (near the deep fryer, in dry the storage area, at the cash register & back area).Ensure all burnt out light bulbs are replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some light fixtures are missing shatter proof covers. Ensure all light fixtures have shatter proof covers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Women's public washroom: one toilet is not in good repair.Ensure toilet is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front server countertop: laminate material is peeling off. Ensure countertop is in good repair.
  3. 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?
      • No pest control records are available onsite to verify that this facility is being monitored for pests. - A sample pest control checklist will be forwarded with this report. Ensure monthly pest control checks are completed, and records are retained onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The sanitation log is not up-to-date.Ensure sanitation log for weekly, monthly and daily is completed and retained onsite.
  4. Monitoring Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Uninspected food was found in a chest cooler in the back area. Staff indicated the food is used for personal use. Ensure the food is removed from the facility or labelled as for personal use. All food must come from an approved/inspected source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine test strip is expired.Ensure a valid chlorine test strip is available onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher lines were interchanged. The sanitizing solution was released before the wash solution.The staff changed the line.Ensure the solutions are released in this order: detergent, rinse aid and sanitizing solution. Ensure the lines are marked correctly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser is located away from the hand sink, above spices and food.Ensure the paper towel is located next to the hand sink.The paper towel dispenser that is stored above the spice bottle can contaminate food in those bottles.
    • 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?
      • Floors in the walk-in cooler had an accumulation of mice droppings in the corners. 1. Open doors and windows and allow the area to ventilate for at least 30 minutes before starting your clean-up.2. Wear rubber gloves, thoroughly soak droppings with a bleach/water solution (one part bleach to nine parts water) or a household disinfectant. 3. Let the bleach water solution sit on the droppings/nests/mice, for five minutes. Do NOT disturb any droppings, nests or dead mice, before soaking with this bleach solution 4. Mop up bleach-soaked droppings, nests and/or dead mice, or pick them up with paper towels, and place them immediately into a plastic bag.5. Seal the plastic bag completely6. Put a sealed plastic bag directly into a garbage container with a tight-fitting lid.7. Wash your gloves before removing, and then wash your hands thoroughly (with warm soap and water).
    • 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?
      • No pest control records are available onsite to verify that this facility is being monitored for pests. - A sample pest control checklist will be forwarded with this report. Ensure monthly pest control checks are completed, and records are retained onsite.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A chest freezer containing ice cream has mould growing inside.Staff indicated that the chest freezer is not in use. Remove the chest freezer from the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is dirt and dust build-up on utensils.Evidence of construction was observed in one of the rooms. Staff indicated that dishes in back storage are not being used.Ensure dishes and utensils are protected from the dust.Ensure all utensils are washed, rinsed and sanitize before use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The sanitation log is not up-to-date.Ensure sanitation log for weekly, monthly and daily is completed and retained onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dirt, dust and food debris in the following areas:- Inside most drawers in the kitchen and food-handling areas- Shelves and the walk-in -coolers -In the cashier area and bar area- The outside of some food containersClean and sanitize the identified area.

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