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The Industry

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

Official record from Alberta →

Inspection summary

The Industry has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 19, 2024. The most recent inspection, on February 25, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 3 times across 2 separate inspections, most recently on December 4, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 7 times across 3 separate inspections, most recently on December 4, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 4 separate inspections, most recently on February 25, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on February 25, 2026. For example: 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?

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

    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

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