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CREPERIE DE PARIS

7325 166TH AVE NE F 145, REDMOND, WA 98052 · Restaurant (Seating 0-12)

Inspection summary

CREPERIE DE PARIS has been inspected 29 times by Public Health – Seattle & King County since May 3, 2012. The most recent inspection, on September 25, 2026, recorded 1 infraction.

11 of 29 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 13 times across 12 separate inspections, most recently on October 2, 2025. For example: 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

  • 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 4 separate inspections, most recently on October 2, 2025. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on October 2, 2025. For example: 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on September 25, 2026. For example: 3100 - Food properly labeled; proper date marking

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on January 16, 2014. For example: 0600 - Adequate handwashing facilities

About this data

These results come from Public Health – Seattle & King County, 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.

29 inspections

  1. Routine Inspection/Field Review

    1 infraction

    • 3100 - Food properly labeled; proper date marking
      • BLUE
  2. Routine Inspection/Field Review

    1 infraction

    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  3. Routine Inspection/Field Review

    4 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
    • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  4. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  5. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  6. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  7. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  10. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
      • RED
  11. Routine Inspection/Field Review

    0 infractions

  12. Routine Inspection/Field Review

    0 infractions

  13. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0900 - Proper washing of fruits and vegetables
      • RED
  14. Routine Inspection/Field Review

    0 infractions

  15. Routine Inspection/Field Review

    1 infraction

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  16. Routine Inspection/Field Review

    0 infractions

  17. Routine Inspection/Field Review

    1 infraction

    • 2200 - Accurate thermometer provided and used ...
      • RED
  18. Routine Inspection/Field Review

    2 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  19. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  20. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  21. Routine Inspection/Field Review

    3 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  22. Consultation/Education - Field

    0 infractions

  23. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  24. Routine Inspection/Field Review

    0 infractions

  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    0 infractions

  27. Consultation/Education - Field

    0 infractions

  28. Routine Inspection/Field Review

    0 infractions

  29. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE

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