Crooked Creek Cones
NW 26-71-26 W5 Crooked Creek AB · Food - General
Inspection summary
Crooked Creek Cones has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 15, 2024. The most recent inspection, on September 10, 2026, recorded 4 infractions.
None of the 6 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: Cleaning and sanitizing 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 9 times across 5 separate inspections, most recently on September 10, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 June 26, 2025. 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?
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 9 times across 6 separate inspections, most recently on September 10, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 4 times across 2 separate inspections, most recently on June 26, 2025. 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?
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 June 26, 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.
6 inspections
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wet wiping cloths are being left on the expresso machine between uses. No sanitizer solution prepared. Sanitizer solution of 400 ppm prepared after PHI prompting. - Ensure a sanitizer bucket is setup with 200 ppm quat solution to submerge wiping cloths between uses.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Packaged food and food packaging is being stored on the ground- Ensure all food and food packaging is being stored 6 inches off the floor
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. There is improper and inadequate dishwashing procedure occurring. Operator states dishes are washed with soap and rinsed in the only sink in facility. No sanitizing step being completed. Sink is also hand sink and dump sink. Single sink basin only. - Ensure proper washing procedure is followed where dishes are washed, rinsed and sanitized with 100 ppm chlorine or 200 ppm quat sanitizer2. Inadequate sink basins in facility for proper dishwashing. Previous reports indicated that dishes were to be brought into Crooked Creek Bakery for dishwashing, but this is not occurring as required. Staff from bakery have not noticed staff enter to use sinks for dishwashing and facility operator confirmed.- Install at minimum 2 compartment sink for manual dishwashing procedure OR install commercial dishwasher with sanitizing cycle so that dishwashing may be completed onsite.- Temporarily, a written dishwashing plan on how dirty dishes will be transported to bakery kitchen, washed-rinsed-sanitized, and brought back to facility must be provided and followed by facility staff.9.10 reinspectionOperator states they are filling a bucket with sanitizer solution to sanitize dishes after washing in sink basin. No sanitizer solution prepared at the time of inspection. - At minimum, a 2-compartment sink is required to be installed to accommodate food handling activities, dishwashing and hand washing. Dishes must be washed-rinsed-sanitized before air drying
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A temporary hand wash station that is used for temporary events only has been setup and did not appear to be being used on a regular basis as the catch basin bucket was pushed back and behind another item- hands must be washed at a plumbed in sink. Temporary setups not acceptable for use in permitted food establishments
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Packaged food and food packaging is being stored on the ground- Ensure all food and food packaging is being stored 6 inches off the floor
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. There is improper and inadequate dishwashing procedure occurring. Operator states dishes are washed with soap and rinsed in the only sink in facility. No sanitizing step being completed. Sink is also hand sink and dump sink. Single sink basin only. - Ensure proper washing procedure is followed where dishes are washed, rinsed and sanitized with 100 ppm chlorine or 200 ppm quat sanitizer2. Inadequate sink basins in facility for proper dishwashing. Previous reports indicated that dishes were to be brought into Crooked Creek Bakery for dishwashing, but this is not occurring as required. Staff from bakery have not noticed staff enter to use sinks for dishwashing and facility operator confirmed.- Install at minimum 2/3 compartment sink for manual dishwashing procedure OR install commercial dishwasher with sanitizing cycle so that dishwashing may be completed onsite.- Temporarily, a written dishwashing plan on how dirty dishes will be transported to bakery kitchen, washed-rinsed-sanitized, and brought back to facility must be provided and followed by facility staff.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Used wet wiping cloths are being left on the counter and not being stored in sanitizer solution between uses- Ensure sanitizer bucket is prepared with 200 ppm quat to sanitize the cloths between uses
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Packaged food and food packaging is being stored on the ground- Ensure all food and food packaging is being stored 6 inches off the floor
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. There is improper and inadequate dishwashing procedure occurring. Operator states dishes are washed with soap and rinsed in the only sink in facility. No sanitizing step being completed. Sink is also hand sink and dump sink. Single sink basin only. - Ensure proper washing procedure is followed where dishes are washed, rinsed and sanitized with 100 ppm chlorine or 200 ppm quat sanitizer2. Inadequate sink basins in facility for proper dishwashing. Previous reports indicated that dishes were to be brought into Crooked Creek Bakery for dishwashing, but this is not occurring as required. Staff from bakery have not noticed staff enter to use sinks for dishwashing and facility operator confirmed.- Install at minimum 2/3 compartment sink for manual dishwashing procedure OR install commercial dishwasher with sanitizing cycle so that dishwashing may be completed onsite.- Temporarily, a written dishwashing plan on how dirty dishes will be transported to bakery kitchen, washed-rinsed-sanitized, and brought back to facility must be provided and followed by facility staff.
- 20. Do food handlers at the facility have adequate food safety training?
- Operator does not have food safety certification.- Provide PHI with approved food safety certificate
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Operator does not have food safety training** Operator in process of obtaining food safe certification
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
8 infractions
- 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?
- No temperature logs were available- ensure to implement and maintain temperature logs
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There is nowhere to wash dishes and a plan for washing dishes at a base of operation has not been provided- ensure to provide a plan for washing dishes that are used daily (scoops)
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand washing sink was not equipped with paper towel** Ensure the hand washing sink is equipped with paper towel in an adequate dispenser
- 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?
- No pest control records were available - ensure pest control is conducted monthly, and records are retained on site
- 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 was not displayed- ensure food handling permit is displayed in a visible location
- 20. Do food handlers at the facility have adequate food safety training?
- Operator does not have food safety training** Ensure to obtain a certificate in food safety
- 23. Is the facility maintained in a clean and sanitary condition?
- A written sanitation plan was not available- ensure to implement a sanitation plan
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Plans for construction were not submitted to EPH for approval Construction is now complete
- 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?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cloths were noted on the counter- ensure if cloths are used that they are stored in a sanitizing solution in between uses or opt for single use paper towel.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No surface sanitizer was available- ensure an approved sanitizer is obtained and the appropriate test strips to confirm concentration- 100ppm for chlorine, 200ppm for Quats - document sent to operator with report
- 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?
- No temperature logs were available- ensure to implement and maintain temperature logs
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There is nowhere to wash dishes and a plan for washing dishes at a base of operation has not been provided- ensure to provide a plan for washing dishes that are used daily (scoops)
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A large container of dish soap, without a proper pump, is being used for hand washing - ensure an adequate liquid hand soap dispenser is obtained with an appropriate pump
- 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?
- No pest control records were available - ensure pest control is conducted monthly, and records are retained on site
- 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 was not displayed- ensure food handling permit is displayed in a visible location
- 23. Is the facility maintained in a clean and sanitary condition?
- A written sanitation plan was not available- ensure to implement a sanitation plan
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?