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Crepe Delicious

119 - 261055 Crossiron Boulevard Rocky View County AB T4A 0G3 · Food - General

Official record from Alberta →

Inspection summary

Crepe Delicious has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 27, 2024. The most recent inspection, on July 21, 2025, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 4 times across 3 separate inspections, most recently on July 21, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 21, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 27, 2024. 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 2 times across 2 separate inspections, most recently on July 21, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. The bleach sanitizer in the bucket measured 10ppm chlorine. A fresh sanitizer was made during the inspection.COMPLETE THE FOLLOWING:1. Ensure the sanitizer is always maintained at 100ppm chlorine. If solution measures less, it needs to be replaced.
    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. There was no label on the sanitizer spray bottle. Label replaced during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **CORRECTED**1. The door handles of the front prep cooler were dirtied. The Operator cleaned the handles during the inspection.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. The cloth bucket sanitizer measured 0ppm chlorine. A fresh sanitizer was made during the inspection that measured 100ppm chlorine.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. When describing the manual 2-compartment dishwashing method, the food handler stated they were washing, rinsing and then air-drying dishes. Discussed that dishes must be washed, rinsed, and then immersed in 100ppm bleach sanitizer for at least 2-minutes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris noted on the door handle of the left standup freezer in the back.2. Debris noted on the blue door and door handle to the left of the employee storage cabinet. COMPLETE THE FOLLOWING:1. Please clean areas noted above more often to maintain in a visibly clean condition.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bleach and water sanitizing solution measured 0ppm. 2. Moist cleaning cloths were observed on food preparation surfaces. Staff corrected this during the inspection and prepared a new bleach and water sanitizing solution which measured 100ppm. The moist cleaning rags were placed in the sanitizer bucket.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in the main cooler on the back wall. Please obtain thermometer.
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