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Humpty's Family Restaurant

250 - 10233 Elbow Drive SW Calgary AB T2W 1E8 · Food - General

Official record from Alberta →

Inspection summary

Humpty's Family Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on November 7, 2025, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 23, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 11, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 January 23, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 3 separate inspections, most recently on November 7, 2025. 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?

  • 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 March 11, 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.

5 inspections

  1. Risk Management 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?
      • The baseboard is missing under the three-compartment sinks in the back area, and some sections are loose or missing under the dishwashing station. Temporary repairs using duct tape have been applied; however, this material is not easily cleanable, non-durable. Please properly repair these areas to ensure the surfaces are smooth, durable, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor cleaning has been done. Additional cleaning is required in the back dry storage area and the back delivery receiving area.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning clothes were sitting on the preparation counters. Staff was instructed to always submerge the cleaning clothes in sanitizer solution between use.
    • 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 baseboard was missing under the 3 compartment sinks at the back area, some of the portion of baseboard was loose/missing under the dishwashing station. Please repair the indicated areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer/grinder machine is currently in disrepair and has been temporarily fixed using plastic wrap/tape. This method is neither cleanable nor durable. Please ensure the machine is properly repaired. Do not use the machine until it has been fully repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required on the floor. Please thoroughly clean the floor throughout the kitchen.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine in sanitizer solution of spray bottle located in the kitchen was 0 ppm.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop for ice machine was stored in a sticky filthy container.Requirement:Store scoop in a clean container to prevent contamination of ice.
    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of chlorine in sanitizer solution of spray bottle was so high that test strip faded immediately after dipping in the solution.Requirement:Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm.(mix half a teaspoon of bleach in one liter of water to make sanitizer solution at 100 ppm)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispenser was empty at hand washing sink located in back prep area.Requirement:Provide paper towels in the dispenser.
  5. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A tray of raw shelled eggs was stacked on un-covered food stored in prep cooler inserts.Requirement:-Do not stack raw eggs on uncovered food of prep cooler inserts to prevent cross contamination and temperature abuse.-Egg tray was moved to the bottom part of the prep cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of partially cooked bacons stored on the counter without temperature control was 8C.Requirement:Ensure that perishable foods are stored at 4C or less OR 60 C and higher.Bacons were moved to the cooler during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Nozzle of sanitizer spray bottle located in cooking area was broken and cannot be used to spray sanitizer.Requirement:Replace the nozzle of sanitizer spray bottle.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking on the wall behind hand washing sink in cooking area was dirty and worn out.(Repeat violation from previous inspection)Requirement:Replace the caulking.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) A big hole on the wall in dry storage room around electric cord.(This is repeat violation from previous inspection)Requirement:a) Seal the hole on the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor in cooking and dish washing area was damaged having rough surface.Requirement:Repair the floor to have smooth surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) One shelf in walk in cooler was sticky and dirty.b) Dirt and food buildup on wooden planks installed in the cooking area.c) Dirt buildup in the gap between wall and plumbing pipes located in cooking area.Requirement: Clean the above noted areas and equipment.

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