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The Local Chef

109 - 11070 100 Avenue Grande Prairie AB T8V 7L5 · Food - General

Official record from Alberta →

Inspection summary

The Local Chef has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 8, 2024. The most recent inspection, on March 25, 2026, found no infractions.

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

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 once on March 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 once on January 8, 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?

  • 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 3 times across 2 separate inspections, most recently on March 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on March 16, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 on January 8, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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

    4 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?
      • Temperature monitoring records are not kept.Ensure all cooling units are equipped with a functional thermometer, temperature is monitored and records are kept.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility has 3-compartment sink for dishwashing.Chlorine test-strips are not available for ensuring the concentration of chlorine-based sanitizer required to be at 100ppm.Ensure chlorine test-strips are available to verify the concentration of sanitizer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food Safety Training certificate is not available onsite.Ensure Food Safety Training is completed from an approved training provider and certificate is available onsite
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation plan is not implemented and records are not kept.Ensure sanitation plan is implemented and cleaning schedule and records are kept.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    7 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The sink was not equipped with paper towels and soap.Ensure the sink is fully equipped with soap and paper towel in required dispenser.
    • 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 recorded are retained.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The upstairs storage room has a lot of boxes. Cardboard boxes containing takeaway containers are kept on the floor.Ensure the storage room is organized. Ensure the takeaway boxes are stored 6 inch off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The grill is not in working condition. Ensure the grill is repaired or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At the time of inspection,One of the coolers underneath the shawarma/doner machine was at 7*C. Ensure the cooler is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no written sanitation record available onsite.Ensure cleaning and sanitation records are maintained onsite.A sample sanitation plan with a checklist will be forwarded with this report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris on the following surfacesUnder the staircaseUnder the 3-compartment sinkUnder the oven warmerEnsure the indicated surfaces are clean and sanitized.

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