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Canadian Pies & Kurry Knights

213 - 10 Westwind Drive Spruce Grove AB T7X 0Y5 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pies & Kurry Knights has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 22, 2026. The most recent inspection, on May 15, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on May 15, 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?

  • 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 April 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 4, 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?

  • 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 2 times on April 22, 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?

  • 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 once on April 22, 2026. 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.

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • There was no written pest control program. Also, it appears that pest control company has not checked the restaurant for a while. Must have written pest control program or contract pest control company for monthly monitoring or more often if needed.Due to previous pest issues, pest control company must be called to inspect and confirm the issue has been rectified.
  2. Initial 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?
      • There was no written pest control program. Also, it appears that pest control company has not checked the restaurant for a while. Must have written pest control program or contract pest control company for monthly monitoring or more often if needed.Due to previous pest issues, pest control company must be called to inspect and confirm the issue has been rectified.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing under the hand sink in the front was leaking and there was no hot water available at this sink. There was a small leak from the plumbing under or next to the grease trap. Stoppers for the dishwashing sink were missing.
  3. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no detectable chlorine sanitizer in the bucket used for storing wiping cloth. Corrected immediately.
    • 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?
      • Required donair cooking procedures were not followed. Partially cooked donair cone was stored in the freezer over night and continued to cook it next day. This is not allowed practice. Cones must be completely cooked at the end of the day. Guidelines emailed.
    • 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?
      • There was no written pest control program. Also, it appears that pest control company has not checked the restaurant for a while. Must have written pest control program or contract pest control company for monthly monitoring or more often if needed.Due to previous pest issues, pest control company must be called to inspect and confirm the issue has been rectified.
    • 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?
      • Operating without valid food permit. Permit application submitted as instructed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing under the hand sink in the front was leaking and there was no hot water available at this sink. There was a small leak from the plumbing under or next to the grease trap. Stoppers for the dishwashing sink were missing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Blue cutting board was badly stained. Removed to the dishwashing sink immediately. Please ensure all equipment is washed as required.Dough roller handle was cracked. Must be replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleanliness of the restaurant was not maintained, Floor in the front range hood, walk in cooler, staff washroom and corners in the kitchen require thorough deep cleaning.

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