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VO2 Max

10720 117 Avenue Grande Prairie AB T8V 7N7 · Food - General

Official record from Alberta →

Inspection summary

VO2 Max has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 8, 2026. The most recent inspection, on May 26, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 May 4, 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 April 8, 2026. 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?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 April 8, 2026. 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 April 8, 2026. For example: Do food handlers at the facility have adequate food safety training?

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. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine / Quats chemical test strips are not available to test the concentration of the sanitizer solution.Ensure availability of chemical test strips to verify the required concentration (100ppm for chlorine and 200-400ppm for Quats).Ensure either mechanical dishwasher is equipped with a thermometer or a thermometer is available on-site to verify the final rinse temperature.
  3. Monitoring Inspection

    5 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 available.Ensure all cooling units are equipped with a functional thermometer and temperature monitoring records are maintained.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. This facility is not sanitizing the equipment/dishes after wash and rinse (manual dishwashing).2. This facility was approved with mechanical dishwasher completely operational (2-compartment sink as a backup)1. Ensure equipment/dishes sanitation using an approved sanitizer after wash and rinse.2. Ensure mechanical dishwasher is operational and reaches required final dishwash rinse temperature of at least 71℃ at dish level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine / Quats chemical test strips are not available to test the concentration of the sanitizer solution.Ensure availability of chemical test strips to verify the required concentration (100ppm for chlorine and 200-400ppm for Quats).Ensure either mechanical dishwasher is equipped with a thermometer or a thermometer is available on-site to verify the final rinse temperature.
    • 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?
      • Pest control records are not available.Ensure necessary measure are in place for pest control and records are maintained.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training requirements are not met.Ensure all the staffs have Alberta basic food safety training and one supervisor have Alberta approved food safety training.(Resources provided via email along with this report).

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