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Humpty's Family Restaurant 03

530 - 5255 Richmond Road SW Calgary AB T3E 7C4 · Food - General

Official record from Alberta →

Inspection summary

Humpty's Family Restaurant 03 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on January 9, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.

  • 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 January 9, 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?

  • 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 January 9, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 16, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 22, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 January 16, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility was using both bleach and Quat as surface sanitizers. Some bleach solutions were measured at 50 ppm, and the Quat sanitizer solution was measured at 400 ppm. Corrections were made onsite. Guidance was provided on how to properly prepare a sanitizer solution.
    • 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?
      • Ongoing violation:Gap was noted at the corner of the back exit door.Seal the gap to prevent the entry of pests.Previous violation:Gaps were noted at the corner of the back exit door.Ensure the gaps are closed to prevent the entry of pests.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop was stored on top of the ice machine.The ice scoop was washed in the dishwasher and stored in a clean food grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked mashed potatoes was stored on the counter at 10°C.The food was discarded.
    • 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?
      • Ongoing violation:Gap was noted at the corner of the back exit door.Seal the gap to prevent the entry of pests.Previous violation:Gaps were noted at the corner of the back exit door.Ensure the gaps are closed to prevent the entry of pests.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket was measured at 50 ppm.Sanitizer bucket was discarded.Fresh bleach sanitizer bucket was measured at 100 ppm and new cleaning cloths were kept therein.
    • 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?
      • Molds were noted on tomatoes surfaces.Tomatoes were discarded.Visually inspect and discard tomatoes with molds as soon as possible.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food inserts containing bacon and butter were filled over the fill line.Food in the inserts were reduced.2. Ice scoop was stored on the ice machine.Ice scoop was washed i the dishwasher.Store ice scoop in a clean container.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles were not labelled to identify their contents.Chemical spray bottles were promptly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Liquid egg in a container was measured at 11.4°C.Liquid egg was discarded.2. Bacon was measured at 17.5°C in the fridge.The operator indicated that the bacon was kept in the cooler after lunch hour.3. Prepackage butters were kept on the counter at 26°C.The butters were discarded.
    • 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?
      • Gaps were noted at the corner of the back exit door.Ensure the gaps are closed to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Caulking on the dirty side of the dishwasher had mould growth.Replace caulking.2) A ceiling light cover was missing in the kitchen preparation area.Install a light cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The top of the dishwasher was dirty.2. Deep grooves were noted on the cutting boards.Replace or resurface the cutting baords.Previous violation:The top of the dishwasher was dirty with debris.Clean the top of the dishwasher.

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