Crepe Delicious
217 - 4900 Molly Bannister Drive Red Deer AB T4R 1N9 · Food - General
Inspection summary
Crepe Delicious has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on March 26, 2026, found no infractions.
4 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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.
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 6 times across 4 separate inspections, most recently on November 4, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 3 separate inspections, most recently on February 18, 2026. For example:
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?
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 May 6, 2025. For example:
Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
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.
11 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- Food handling permit has expired.Please ensure the most up-to-date food handling permit for this facility is printed and posted for the public to view.
- 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?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer solution was made during the inspection and found to be too strong, measuring at 1000 ppm using a test strip. Solution was diluted to 100 ppm and a pipette was given to the operator to allow for more accurate measuring of bleach for making solutions.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher was run 4 times with two different probe thermometers inside to measure the temperature of the water at the dish level. In all 4 trials, the temperature at the dish level had not exceeded 60C. Please repair and ensure that the dishwasher is able to heat water up to 71C at the dish level.A 100 ppm chlorine solution was made in the 2-compartment sink, and the supervisor was instructed to use the solution for sanitizing dishes after washing and rinsing temporarily.
- 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?
- Food handling permit has expired.Please ensure the most up-to-date food handling permit for this facility is printed and posted for the public to view.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed staff working and on labtop. Customers were served by staff, but no handwashing was observed after using labtop. PHI discussed issues and concerns with staff and moments of hand hygiene.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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?
- The posted food handling permit was expired. Please ensure a valid food handling permit is posted onsite.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The measured final rinse cycle temperature for the high temperature dishwasher still was less than 71C at the dish level when measured using two different probe thermometers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The measured final rinse cycle temperature for the high temperature dishwasher still only measured 70.6C using a calibrated probe thermometer. A secondary thermometer was also used which measured 70.3C. Dishwasher was tested multiple times. Informed operator to have a technician inspect and ensure required temperature of 71C is met at the dish level.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The measured concentration of the chlorine in the sanitizer pail was only 50ppm. Informed staff who refilled back with bleach. Retested and measured concentration was acceptable (100ppm). Please ensure food sanitizer concentration is monitored, tested, and acceptable.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The measured final rinse cycle temperature for the high temperature dishwasher was only 67.1C using a calibrated probe thermometer. Dishwasher was tested three times. Informed operator to have a technician inspect and ensure required temperature of 71C is met at the dish level.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
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