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Don't Be Chy Boutique

9905 100 Street Sexmsith AB T0H 3C0 · Food - General

Official record from Alberta →

Inspection summary

Don't Be Chy Boutique has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 24, 2024. The most recent inspection, on March 28, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 once 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 once on May 24, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on May 24, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 2 times across 2 separate inspections, most recently on March 21, 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?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 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?
      • At time of inspection:1. Refrigeration temperatures were not noted to be recorded within this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all refrigeration temperatures are recorded if high risk / perishable foods / beverages are offered to customers.
    • 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. Pest control records (i.e. checklists) did not appear to be filled out and available for review.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure pest control checklists / records are maintained and kept in a binder so that they can be made available for review during future inspections.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. There was no thermometer located inside the fridge.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain a thermometer and place inside the fridge.
    • 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. There were no test strips available to test the concentration of the chlorine sanitizer.The owner / operator of this facility is requested to conduct the following, namely:1. Please ensure that chlorine testing strips are in the kitchen to test the concentration of the sanitizer.
    • 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 time of inspection:1. Food handling permit was not displayed.The owner / operator of this facility is requested to conduct the following, namely:1. Please print off the valid food handling permit served and ensure it is posted in a location easily visible to the public.

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