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Grumpy Pies Catering Company - Food

270002 Township Road 472A Falun AB T0C 2V0 · Food - General

Official record from Alberta →

Inspection summary

Grumpy Pies Catering Company - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 22, 2025. The most recent inspection, on October 2, 2026, recorded 4 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 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 2 times across 2 separate inspections, most recently on October 2, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 2 times across 2 separate inspections, most recently on October 2, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 3, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 2, 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 2 times across 2 separate inspections, most recently on October 2, 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?

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

  1. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were 4 sealer jars of a product labelled "Ghastly Goose" that had a re sauce appearance.Operator reported that these were left over jars (4 of them ) from a previous cook, who made them at home and brought them to the restaurant.The operator also reported that the contents were spicy hot, and have therefore not been used/served to the public.The operator removed these 4 jars during the inspection.Note - these jars of hot sauce are not allowed in the restaurant because they were made in a home kitchen, that is not inspected, approved or has a Food Permit.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The PHI again observed in the Bakery area, that open bags of ingredients ( flour, sugar, bread crumbs, etc. ) were left in open bags for the product.Once these bags of dry ingredients are opened they should be placed into a sealable bin, OR, at the very least, roll the top of the open bag down to prevent future contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • PREVIOUSLY - Dish washer was run for a cycle and there was 0 ppm chlorine in the final rinse.It would appear that the sani pump is not able to draw product up from the 5 gallon pail.Please have the dish washer serviced so that it is able to sanitize at 100 ppm chlorine in the final rinse.In the meantime - the dish washer can be used to clean the dishes, but you will need to set up one of the sinks next to the dish washer, as a sanitizing sink to manually sanitize the dishes in a bleach/water solution of 100 ppm - this is a temporary measure until the dish washer can be serviced/repaired.Oct 2, 2026 - the dish washer had 0 ppm chlorine in the final rinse, as the 5 gallon pail for the chlorine sanitizer was empty.PHI discussed with the operator to use the dish washer to wash and rinse the dishes and then to set up the one sink (next to the dish washer) with a bleach water solution at 100 ppm chlorine minimum. Submerge the dishes in the sanitize solution for 2 minutes and then allow to air dry before putting the dishes away.The operator said that she will pursue to get a new 5 gallon pail as soon as possible and will email photos of this to the PHI to confirm.
    • 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?
      • PREVIOUSLY - The facility did not have its Food Permit posted.Please find your Food Permit and post it in public view.If you cannot find your Food Permit call 1-833-476-4743 to obtain a replacement.Oct 2, 2026 - PHI spoke with the owner regarding this issue, and it is due to the Food Permit invoice has not been paid.Operator had changed their email address and this has now been updated in the file.Please ensure that the Food Permit invoice is paid for by 5:00 pm on Mon Oct 5, 2026, or further enforcement action s will be taken.
  2. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the Bakery area - please ensure that when there are open bags of product ( flour, sugar, bread crumbs, etc.) that if they are not stored in an appropriate bin with a lid, they should have at least the open end of the bag rolled over - to help prevent the ingredients inside the bag from getting contaminated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot and cold food storage temperatures were satisfactory, EXCEPT for the waitress area black fridge was at 6 C. Staff turned the fridge down to a colder setting during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dish washer was run for a cycle and there was 0 ppm chlorine in the final rinse.It would appear that the sani pump is not able to draw product up from the 5 gallon pail.Please have the dish washer serviced so that it is able to sanitize at 100 ppm chlorine in the final rinse.In the meantime - the dish washer can be used to clean the dishes, but you will need to set up one of the sinks next to the dish washer, as a sanitizing sink to manually sanitize the dishes in a bleach/water solution of 100 ppm - this is a temporary measure until the dish washer can be serviced/repaired.
    • 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 facility did not have its Food Permit posted.Please find your Food Permit and post it in public view.If you cannot find your Food Permit call 1-833-476-4743 to obtain a replacement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Need to clean the following equipment: 1. The rangehood and filters - need to be cleaned on at least a weekly basis, or more frequently if busy.The rangehood sticker also shows that the rangehood has not been professionally cleaned since 2018, it is suppose to be cleaned professionally at least every 6 months, minimum. 2. The stovetop and drip tray need to be cleaned - on at least a weekly basis or more frequently if soiled.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • PHI observed that there were some "home canned" products with labelling that said, "not subject to inspection".Operator reports that these were from the cook's supply of product that he had been selling at a farmers market.As these products have not come from an inspected and approved facility - they cannot be sold from this restaurant.Operator had staff collect up these products from display and storage and removed from the facility.If you make these products in the restaurant kitchen, and sold them from this location with proper labelling that meets CFIA standards - then this will be acceptable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The wall mounted potato slicer, has a bare wood base on the wall.This bare wood base needs to be painted or sealed.This will make it easier to clean, prevent slivers in workers hands and prevent mold growth on it.
  5. Monitoring Inspection

    0 infractions

  6. Initial Inspection

    0 infractions

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