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The Industry

9734 100 Avenue Grande Prairie AB T8V 7T5 · Food - General

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 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?
      • The displayed food handling permit was noted to be expired at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The main bar cooler is not in good working order with temperatures between 14-15 degrees Celsius- High risk food of whipped cream discarded, all other high risk foods are being stored in back coolerENSURE THE COOLER IS IN GOOD OPERATING CONDITION CAPABLE OF MAINTING TEMPERATURES AT 4 DEGREES CELSIUS OR LOWERUpdate: 4th December 2025 cooler was measured at 15 degrees Celsius, owner has plans for replacement. No high-risk food is kept in the cooler.
  2. 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)?
      • The bar dishwasher was not dispensing chlorine sanitizer.The owner repaired the issue, and the chlorine sanitizer was measured at a concentration of 100 ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The main bar cooler is not in good working order with temperatures between 14-15 degrees Celsius- High risk food of whipped cream discarded, all other high risk foods are being stored in back coolerENSURE THE COOLER IS IN GOOD OPERATING CONDITION CAPABLE OF MAINTING TEMPERATURES AT 4 DEGREES CELSIUS OR LOWERUpdate: 4th December 2025 cooler was measured at 15 degrees Celsius, owner has plans for replacement. No high-risk food is kept in the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is clutter, dirt and debris behind the bar areaENSURE FACILITY IS KEPT ORGANIZED AND FREE OF DIRT AND DEBRIS
  3. Risk Management Inspection

    4 infractions

    • 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 missing floor tiles behind the barENSURE THE FLOOR IS IN GOOD REPAIR, SMOOTH, NON-POROUS AND EASILY CLEANABLE
    • 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 bar sink faucet is loose ENSURE THE FAUCET IS SECURE AND IN GOOD REPAIR
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The main bar cooler is not in good working order with temperatures between 14-15 degrees Celsius- High risk food of whipped cream discarded, all other high risk foods are being stored in back coolerENSURE THE COOLER IS IN GOOD OPERATING CONDITION CAPABLE OF MAINTING TEMPERATURES AT 4 DEGREES CELSIUS OR LOWER
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is clutter, dirt and debris behind the bar areaENSURE FACILITY IS KEPT ORGANIZED AND FREE OF DIRT AND DEBRIS
  4. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical glasswasher is not dispensing sanitizer: chlorine concentration at 0 ppm- Dishes to be manually sanitized in sink with chlorine sanitizer solution at 100ppmENSURE DISHWASHER IS PROPERLY WASHING AND SANITIZING DISHES WITH 100 PPM CHLORINE, 200 PPM QUAT, OR 12.5-25PPM IODINE
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The glasswasher sanitizer concentration was recorded at being 100 ppm when the unit was not in working order and there was no sanitizer solution availableEnsure all staff are properly documenting the sanitizer concentration of the glasswasher daily with test strips and not falsifying records
    • 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 missing floor tiles behind the barENSURE THE FLOOR IS IN GOOD REPAIR, SMOOTH, NON-POROUS AND EASILY CLEANABLE
    • 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 bar sink faucet is loose ENSURE THE FAUCET IS SECURE AND IN GOOD REPAIR
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The main bar cooler is not in good working order with temperatures between 14-15 degrees Celsius- High risk food of whipped cream discarded, all other high risk foods are being stored in back coolerENSURE THE COOLER IS IN GOOD OPERATING CONDITION CAPABLE OF MAINTING TEMPERATURES AT 4 DEGREES CELSIUS OR LOWER
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is clutter, dirt and debris behind the bar areaENSURE FACILITY IS KEPT ORGANIZED AND FREE OF DIRT AND DEBRIS