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Cravings Bistro

226066 112 Street W Foothills County AB T1S 5S5 · Food - General

Official record from Alberta →

Inspection summary

Cravings Bistro has been inspected 10 times by Alberta Health Services (Environmental Public Health) since May 3, 2024. The most recent inspection, on October 9, 2026, recorded 1 infraction.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 5 times across 5 separate inspections, most recently on May 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on May 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 9, 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 3, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 4 separate inspections, most recently on October 10, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

10 inspections

  1. Demand 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?
      • A significant amount of flies were observed at the time of the inspection. **Ensure points of entry such as doors to the exterior are closed when not in use. Use of fly sticky traps can be used as long as they are located away from food preparation areas and clean storage equipment. Change them out frequently. Cover any open foods.Consult with a professional pest control company if necessary.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm concentration of chlorine detected in the dishwasher at the time of the inspection. No chlorine sanitizer bucket was hooked up. **Ensure the chlorine concentration is maintained at 100 ppm. **CORRECTED DURING THE INSPECTION.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A large accumulation of water was observed on the floor coming from the large steamer machine. **Repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Hand washing station adjacent to the 2 compartment sink was turned off at the time of the inspection due to a leak in the faucet. **Repair. 2. Ceiling tiles missing above the walk in cooler. **Replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Ceiling by the fan in the bakery production area. 2) The ventilation canopy exhaust grills.
  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There were fly traps near a food preparation area. Ensure all fly traps are installed away from food preparation areas to prevent contamination. The fly trap was moved at the time of the inspection.***CORRECTED DURING INSPECTION
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Opened box of food items in the cooler was placed directly on the ground. Please store food items off the ground on shelves to prevent contamination.**CORRECTED DURING INSPECTION2. Handle of a scoop in container was observed to be touching the bulk food product.Ensure handles are stored in a manner that does not touch the bulk food supply**CORRECTED DURING INSPECTION
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips expired. **Obtain new test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Large amount of ice build-up next to condenser fan of the walk-in freezer. Pipes insulation wrapped tape that is not easily cleanable.Ensure all food is stored away from these areas to prevent contamination. Please have the unit serviced to ensure it is properly operating.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:1. Walk-in cooler vents with dust accumulation2. Water residue stain on the floor underneath the dishwashing sinks**CLEAN
  5. 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)?
      • QUATs test strips expired. **Obtain new test strips.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing thermometer in a lower prep cooler in the coffee area adjacent to hand washing station. **Obtain thermometer.***CORRECTED DURING THE INSPECTION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips expired. **Obtain new test strips.
    • 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?
      • A dead mouse was observed in the corner of the equipment storage area adjacent to the cook line. A few mouse droppings were observed underneath the shelving. **Remove the dead mouse and clean/disinfect the area. Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts water).Note: Facility currently has pest control from Peregrine. It was advised to call pest control company to seek further recommendations on how to remove dead mouse.
  7. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of the inspection, one of the broken coolers across the cook line were being used to store sandwich preparation items. Food items at this time were satisfactory temperature as they had just been put out into the inserts. **As a temporary solution: It was discussed to place high risk items into the walk in cooler. Vegetables in inserts were to be filled less or to be placed under temperature control before 1.5 hour time limit.
  8. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pastries were observed to be stored without a lid or means of protection from contamination. **Obtain lids. *** CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Missing thermometer in walk in cooler. **Obtain thermometer. ***CORRECTED DURING INSPECTION.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bleach sanitizer concentration in the commercial dishwasher was measured at 50 ppm and not satisfactory. **Ensure the bleach sanitizer concentration is maintained at 100 ppm. ***In the meantime, manual sanitizing of equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of dust and debris observed in the following areas: 1) Walk in cooler fans. 2) Light bulbs on the cook line. **Clean.
  9. Risk Management 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?
      • Paper towel in the kitchen area did not have a suitable dispenser. A dispenser was acquired during inspection. Ensure paper towel is situated away from
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment in the bakery was observed being stored directly on the floor.Move equipment so it is not stored directly on the floor. *Remove unused equipment from facility if not intended for use.
  10. Initial Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals were observed being stored on a shelf directly above disposable takeout containers. Chemical storage was adjusted during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pastry containing cheese and cooked vegetable was being stored without any form of temperature control. Without additional information on the perishability of this product, it would be considered to be potentially hazardous. Product was removed during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The liquid soap dispensers at the hand washing sinks at the kitchen line and bistro service counter were not operating properly. Dispensers were repaired during inspection.
    • 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?
      • This facility had not submitted a food permit application and intended on operating without a valid food handling permit.Approval to operate was granted onsite conditional on submission of valid food handling permit application.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoops observed stored above the ice machine appeared visibly dirty. Ensure scoops are washed and sanitized prior to use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment in the bakery was observed being stored directly on the floor.Move equipment so it is not stored directly on the floor.

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