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Wild Rose Manor - Kitchen

9358 70 Avenue Grande Prairie AB T8V 6L1 · Food - General

Official record from Alberta →

Inspection summary

Wild Rose Manor - Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 11, 2024. The most recent inspection, on September 10, 2025, found no infractions.

3 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on September 18, 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?

  • 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 April 22, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on September 18, 2024. 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 22, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?

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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. All hand wash sinks within the main commercial kitchen and washrooms nearby contained hot and cold potable water, liquid hand soap, and disposable hand towels - SATISFACTORY.2. The hand wash sink (in the Villa Dining Room food servery) did not contain hot water.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the Villa dining room food servery hand wash sink contains hot and cold potable water.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • At time of inspection:1. The women's washroom hand wash sink faucet (at the Villa Dining Room) measured a maximum water temperature (measured at the faucet) of over 54 Degrees Centigrade.The owner / operator of this facility is requested to conduct the following, namely:1. Decrease the water temperature on this water faucet to 49 Degrees Centigrade or less.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring 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?
      • At time of inspection:1. Some entrance doors (leading to the exterior of this building) were not fully sealed at the bottom to help prevent the entrance of pests.The owner / operator of this facility is requested to conduct the following, namely:1. Generate a work order for maintenance to:a. Check all entrance doors to verify they are properly sealed at the bottom. b. For those doors that are not properly sealed, generate a second work order to have those doors repaired. This task can be Allocated until April 30, 2024 to be completed.It is also suggested that checking all doors (or adjust the wording of the current pest control checklist to indicate as such) be added as a routine task for this facility. Also, please ensure a copy of the most recent pest control records are kept in a binder on-site within the commercial kitchen (so they can be easily reviewed during inspection).******AT TIME OF INSPECTION, THIS ISSUE APPEARS TO REMAIN EXISTING. SOME PEST ENTRY POINTS WERE STILL NOTED ON SOME DOORWAYS (LEADING TO THE EXTERIOR OF THIS BUILDING).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. The exhaust ventilation duct cleaning sticker indicates an expiry of August of 2024.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a certified exhaust ventilation duct cleaning professional (if not already done so) and have the exhaust ventilation system inspected and, if necessary, cleaned. Ensure a new expiry sticker is installed on all applicable stainless steel surfaces.
  6. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. All current hand wash sinks appeared to contain hot and cold potable water, liquid hand soap, and disposable hand towels - SATISFACTORY.2. There did not appear to be a hand wash sink (within close proximity) to the main mechanical dishwasher (i.e. so hands could be washed prior to handling clean / sanitized dishware / utensils). Be advised that there appears to be a sink within close proximity to this appliance but it does not contain liquid hand soap or paper towels (i.e. in dispensers).The owner / operator of this facility is requested to conduct the following, namely:1. Generate a work order to have maintenance install a liquid hand soap and paper towel dispenser at this sink (i.e. within the main cooking area and close to the mechanical dishwasher). This sink needs to be used for those employees handing soiled dishware / utensils as well as those handling raw meat.
    • 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?
      • At time of inspection:1. Some entrance doors (leading to the exterior of this building) were not fully sealed at the bottom to help prevent the entrance of pests.The owner / operator of this facility is requested to conduct the following, namely:1. Generate a work order for maintenance to:a. Check all entrance doors to verify they are properly sealed at the bottom. b. For those doors that are not properly sealed, generate a second work order to have those doors repaired. This task can be Allocated until April 30, 2024 to be completed.It is also suggested that checking all doors (or adjust the wording of the current pest control checklist to indicate as such) be added as a routine task for this facility. Also, please ensure a copy of the most recent pest control records are kept in a binder on-site within the commercial kitchen (so they can be easily reviewed during inspection).

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