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Humpty's Big Plate Diner

110 - 11601 101 Avenue Grande Prairie AB T8V 3X9 · Food - General

Official record from Alberta →

Inspection summary

Humpty's Big Plate Diner has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 16, 2024. The most recent inspection, on April 10, 2026, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 2 times across 2 separate inspections, most recently on April 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 once on April 10, 2026. 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 April 16, 2024. 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 6 times across 3 separate inspections, most recently on April 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 April 10, 2026. 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.

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping clothes are kept on counter tops without submerging them in sanitizer.Ensure used wiping cloths are kept submerged in sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers in stand-alone cooler are not kept covered.Ensure food containers in stand-alone cooler are kept covered.
    • 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?
      • Main entrance doors have gaps.Ensure weatherstripping of main doors are repaired/ replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the women's washroom, the paper towel holder is not operationEnsure the paper towel dispenser is repaired
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The under-rack areas in the walk-in freezer are insanitary.Ensure proper sanitation of the under-rack areas in the walk-in freezer.
  2. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizing solution was measured at 0ppm- a new sanitizing solution was prepared during the inspection and measured at 200ppm- ensure sanitizing solution is changed regularly and concentration is confirmed via test strips
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls without handles were used as the dry food scoop and kept inside the container.Ensure the scoops/utensils used for scooping the bulk food have a handle and should be stored without touching the food to ensure cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food stored in cambros in the cooler behind the food prep area were noted uncovered- ensure food is covered with the appropriate lids and protected from contamination
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food in the walk-in freezer were noted being stored on the floor- ensure all food is being stored at least 6 inches off the floor
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food stored in cambros in the cooler behind the food prep area were noted uncovered- ensure food is covered with the appropriate lids and protected from contamination during storage
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board above the food prep cooler was noted chipped - ensure a new cutting board is obtained and maintained in good repair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the women's washroom:1. the paper towel holder is not operation2. the garbage bin was noted overflowingIn the men's washroom:3. the urinal was noted in an insanitary condition 1. ensure the paper towel dispenser is repaired2. ensure garbage bins are emptied regularly 3. ensure the urinal is properly cleaned and maintained in a sanitary manner** ensure washrooms are cleaned regularly as per written sanitation schedule.
  3. Initial Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls without handles were used as the dry food scoop and kept inside the container.Ensure the scoops/utensils used for scooping the bulk food have a handle and should be stored without touching the food to ensure cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food in the inserts shows a 10-12 degrees Celsius surface temperature reading. This is because the warm plate above the prep cooler can elevate the temperature in the cooler, potentially compromising the food's safety. The internal temperature of ham stored in the cooler's lower part is 6-7 *C. The cooler contains vegetables, fruits, and low-risk products. Ensure the veggies, fruits or any potentially hazardous food is rotated every 4 hours.Or ensure the prep cooler is moved to another location, away from the warm plate, so the temperature is maintained below 4 *C.

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