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Humpty's Big Plate Diner

8815 101 Street Fort Saskatchewan AB T8L 4J6 · Food - General

Official record from Alberta →

Inspection summary

Humpty's Big Plate Diner has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on July 2, 2026, recorded 6 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 16, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 13 times across 5 separate inspections, most recently on July 2, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 5 separate inspections, most recently on July 2, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 2 separate inspections, most recently on October 16, 2025. 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 once on October 27, 2023. 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. Demand Inspection

    6 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • This violation has been carried over from the previous inspection report:No - some of the fibreboard shelving in cupboards at the waiter's station was worn and in disrepair due to use and water/moisture, and will require repair or replacement (as was discussed at time of inspection).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • This violation has been carried over from the previous inspection report:There are missing baseboard tiles on the back wall of the kitchen adjacent to the walk-in cooler door. Discussed with operator who indicated they are hopeful to complete renovations in the coming year.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked and broken floor tiles were observed along the cook line by the fryers. Repair or replace the cracked and broken floor tiles. Ensure it is smooth, durable and impervious to moisture to facilitate ease of cleaning.Renovations are planned for the end of August.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tile was missing in front of the walk-in cooler. Replace the missing ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • This violation has been carried over from the previous inspection report:There are missing doors on the cook line access of the walk in cooler and a curtain is being used as a barrier. The curtain should be a temporary solution, as it is leaking cold air from the walk-in Cooler. Discussed with operator who indicated they are hopeful to complete renovations in the coming year.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and oil build up was observed around the access door for the freezer located by the fryers. Clean the above mentioned area.
  2. Demand Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a scoop and stored directly in bulk food items. This was removed once noted.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were water damaged and no longer worked to read QUAT sanitizer concentration. Obtain new test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - some of the fibreboard shelving in cupboards at the waiter's station was worn and in disrepair due to use and water/moisture, and will require repair or replacement (as was discussed at time of inspection).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are missing baseboard tiles on the back wall of the kitchen adjacent to the walk-in cooler door. Discussed with operator who indicated they are hopeful to complete renovations in the coming year.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hand sink in the staff washroom is not well sealed. There is a crack between the basin and the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There are missing doors on the cook line access of the walk in cooler and a curtain is being used as a barrier. The curtain should be a temporary solution, as it is leaking cold air from the walk-in Cooler. Discussed with operator who indicated they are hopeful to complete renovations in the coming year.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some containers are damaged and being held together with duct tape.Do not use solutions are not smooth, non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling vents in the dry storage room had an accumulation of dust.
  3. Monitoring Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - some of the fibreboard shelving in cupboards at the waiter's station was worn and in disrepair due to use and water/moisture, and will require repair or replacement (as was discussed at time of inspection).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are missing baseboard tiles on the back wall of the kitchen adjacent to the walk-in cooler door. Discussed with operator who indicated they are hopeful to complete renovations in the coming year.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There are missing doors on the cook line access of the walk in cooler and a curtain is being used as a barrier. The curtain should be a temporary solution, as it is leaking cold air from the walk-in Cooler. Discussed with operator who indicated they are hopeful to complete renovations in the coming year.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some containers are damaged and being held together with duct tape.Do not use solutions are not smooth, non-porous and easy to clean.
  4. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - some of the fibreboard shelving in cupboards at the waiter's station was worn and in disrepair due to use and water/moisture, and will require repair or replacement (as was discussed at time of inspection).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Yes (corrected during inspection) - the dipper well at the front waiter's station was non-functional and in disrepair, with the ice cream scoop being stored in stagnant water at room temperature. The staff were advised to ensure to use ice and cold water in the well, for all cold storage during periods of use (and to replace the ice and cold water after hours of 'ice melt', and to wash/rinse the scoop).
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were not being stored in a sanitizing solution. Cleaning cloths were observed on food preparation surfaces. 2. There was no prepared sanitizer solution at the facility at the time of inspection. The operator prepared a 100ppm chlorine sanitizer solution during inspection and stored the cleaning cloths.Please ensure used cleaning cloths are always stored in a sanitizer solution when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff in the kitchen was re-using a hand towel (attached to his cloth) to dry his hands after handwashing. Please use paper towels at the handwashing station to dry your hands after handwashing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Disposable plastic bowls with no handles were being using to portion food items (such as flour) in dry storage bins. The operator removed the bowls during inspection.Please ensure proper scoops with handles are used to portion food items at the facility to prevent contamination.
    • 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?
      • A valid food handling permit was not displayed in the facility. Please ensure your food handling permit is displayed at a conspicuous location in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple light tubes/fixtures at the dishwashing area, food preparation area and food storage room had no protective cover. The PHI could not determine if the light tubes were shatter proof. Please ensure all light fixtures/tubes are provided with protective covers to prevent food contamination in an event of breakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dipper well at the ice cream section was turned off. A scoop was observed immersed inside stagnant water in the dipper well. The operator removed the scoop for washing and sanitizing during inspection. Please ensure the running water for the dipper well is always turned on or the scoop washed and sanitized after each use.

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