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Wow Grill

9509 100 Avenue Peace River AB T8S 1J3 · Food - General

Official record from Alberta →

Inspection summary

Wow Grill has been inspected 3 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on January 5, 2026, recorded 6 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 on January 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on January 24, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on January 5, 2026. 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?

  • 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 across 2 separate inspections, most recently on January 24, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 January 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

3 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several sponges were noted store neared sinks without immersion in a sanitizing solution. All sponges or cloths used for cleaning and sanitizing must be stored in a sanitizing solution if intended for re-use. Sanitizing spray was tested with no measurable sanitizer concentration. Operator indicated that they were diluting an alcohol based hand sanitizer for the spray bottle. This is not an approved sanitizer. Refilled sanitizer with a bleach solution during inspection. Ensure all sanitizing sprays or buckets contain 100ppm chlorine or another approved sanitizing solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several bulk products, including panko crumbs, cornstarch and flour, had plastic cups in the product that were used to dispense the product. The plastic cups must be removed, scoops intended for dispensing bulk products must be provided and stored in a manner that does not allow for the handle of the scoop to remain in contact with the product.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not suppling sanitizer during the rinse cycle. All dishes ust be sanitized in the sink until the dishwasher is repaired and is supplying chlorine to the rinse cycle in adequate concentrations.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips are expired. Obtain new chlorine test strips capable of measuring 50-200ppm Chlorine.
    • 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 several water stained ceiling tiles, and one in the chemical storage room has obvious sagging and potential mold. Remove all stained tiles, investigate the source of water stains, repair any issues found and replace tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling around the air vents has an accumulation of dust. The walls near the meat slicer has an accumulation of debris. Clean the ceiling ventes and around the vents, and the walls. near the meat slicer
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer available to check food temperatures. A probe thermometer must be obtained and used to monitor food temperatures. The infrared thermometer is only able to check surface temperatures.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Oil-soaked cardboard noted under the deep fryers. This is a safety hazard as the cardboard is flammable. Cardboard must be removed and discarded. Only non-combustible surfaces should be around cooking equipment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • New ice table is constructed of unfinished wood. This is not acceptable because it cannot be cleaned and sanitized.Unfinished wood must be finished so that it is smooth, durable and impermeable to moisture.January 24 2025 - table legs are still unfinished. All parts must be finished so that are impermeable to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape noted where the broken handle is on the cooler at the front of the store. Duct tape is not permitted because it interferes with cleaning. The duct tape was removed during the inspection.
  3. Monitoring Inspection

    3 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?
      • New ice table is constructed of unfinished wood. This is not acceptable because it cannot be cleaned and sanitized.Unfinished wood must be finished so that it is smooth, durable and impermeable to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tape on the door seals of the rice cake freezer and the small upright freezer are not acceptable because it interferes with cleaning the unit. Tape must be removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records have not been completed since Sunday December 17, 2023. Written cleaning records must be kept up to date.

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