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Crumbs Café and Pizzeria

9906 99 Street Sexsmith AB T0H 3C0 · Food - General

Official record from Alberta →

Inspection summary

Crumbs Café and Pizzeria has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on February 12, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 4 times across 3 separate inspections, most recently on March 21, 2025. 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 3 times across 3 separate inspections, most recently on March 21, 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 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 2 times across 2 separate inspections, most recently on February 25, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on June 18, 2024. 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?

  • 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 2 times across 2 separate inspections, most recently on June 18, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The surface sanitizing spray bottle is inadequate for use as it showed a concentration of 0 ppm using both the chlorine and quaternary ammonium chemical test strips.Ensure the sanitizing spray bottle is replaced with one that has an active ingredient of either chlorine (measuring a concentration of 100 - 200 ppm), quaternary ammonium (measuring a concentration of 200 - 400 ppm), or iodine (measuring a concentration of 12.5 - 25 ppm).******AT TIME OF INSPECTION, THIS ISSUE REMAINS EXISTING.
    • 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?
      • At time of inspection:1. The pest control records (found in the binder in the cashier's area) were not up to date. The last record noted was July of 2024.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure pest control records are kept up to date once per month. The other option is to hire a qualified pest control professional to monitor this facility for pests.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The surface sanitizing spray bottle is inadequate for use as it showed a concentration of 0 ppm using both the chlorine and quaternary ammonium chemical test strips.Ensure the sanitizing spray bottle is replaced with one that has an active ingredient of either chlorine (measuring a concentration of 100 - 200 ppm), quaternary ammonium (measuring a concentration of 200 - 400 ppm), or iodine (measuring a concentration of 12.5 - 25 ppm).******AT TIME OF INSPECTION, THIS ISSUE REMAINS EXISTING.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Only some of the refrigeration units were equipped with a thermometer, while others were not.Ensure all refrigeration units are equipped with a functional thermometer.*****AT TIME OF INSPECTION, THIS ISSUE REMAINS EXISTING.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. It was unknown whether chemical test strips were available to test the concentration of chemical inside all chemical sanitizer bottles.The owner / operator of this facility is requested to conduct the following, namely:1. Locate chemical test strips and use them to ensure all sanitizing spray bottles being used are at the correct concentration.
    • 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?
      • At time of inspection:1. The pest control records (found in the binder in the cashier's area) were not up to date. The last record noted was July of 2024.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure pest control records are kept up to date once per month. The other option is to hire a qualified pest control professional to monitor this facility for pests.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The surface sanitizing spray bottle is inadequate for use as it showed a concentration of 0 ppm using both the chlorine and quaternary ammonium chemical test strips.Ensure the sanitizing spray bottle is replaced with one that has an active ingredient of either chlorine (measuring a concentration of 100 - 200 ppm), quaternary ammonium (measuring a concentration of 200 - 400 ppm), or iodine (measuring a concentration of 12.5 - 25 ppm).
    • 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?
      • Temperature logs were not being kept for any of the refrigeration units. Please ensure temperature checks are conducted and logs are being kept for refrigeration units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Only some of the refrigeration units were equipped with a thermometer, while others were not.Ensure all refrigeration units are equipped with a functional thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink was cluttered with kitchen utensils and therefore obstructed.Ensure the hand wash sink is free from clutter and remains designated for the purpose of handwashing only.
    • 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?
      • At the time of the inspection, the food handling permit (that was posted) was expired, and therefore, invalid. Please ensure that you obtain a valid food handling permit.
  5. Monitoring Inspection

    2 infractions

    • 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?
      • At time of inspection:1. This facility does not appear to have a pest control plan or records available for review.Be advised that all commercial food establishments must have a pest control plan in place to ensure pest issues do not exist. This can occur in one of two ways:1. Hire a qualified pest control professional (copies of invoices / receipts must be kept on-site for review) or2. Fill out the AHS pest control checklist once (1) per month and ensure all checklists are placed in a binder and kept on site so that they can be reviewed during future inspections.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a pest control plan / records are made available for review for this facility. If using the pest control checklist, one checklist must be filled out once (1) per month and kept in a binder so that they can be reviewed upon future inspections. A maximum of the most recent twelve (12) checklists are only required to be kept in this binder.*******AT TIME OF INSPECTION, THIS ISSUE REMAINS EXISTING.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At time of inspection:1. There did not appear to be any Alberta-approved Food Safety Certificates available for review.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain an Alberta-approved Food Safety Training Certificate. ****AT TIME OF INSPECTION, THIS ISSUE REMAINS EXISTING.

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