Skip to content
Loading map…

Humpty's Family Restaurant 37

13211 100 Street Grande Prairie AB T8V 4H4 · Food - General

14 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer concentration in all three buckets was measured at 0 ppmStaff were directed to prepare fresh sanitizing solution in all three buckets.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Only one operational urinal available and it has no ability to flush. ** Ensure Installation of the missing urinal, along with maintenance to the existing urinal by a qualified plumber.** Provide PHI with a copy of the invoice as proof or service
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen sanitation improved.Accumulated food debris noted on the trays in the walk-in cooler used to store food containers. ** Ensure that trays in the walk-in cooler used to store food containers are routinely removed and washed, as an accumulation of food debris was observed.
  2. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not available Operator was instructed to prepare a fresh sanitizer immediately. ** Ensure a surface sanitizer is available at all times and replenished often.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food is being stacked on top of each other in the walk-in cooler** Ensure food is stored in a manner to prevent cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Loafs of bread were stored on the bottom crate closest to the groundBread loafs were removed from the bottom crate during the inspection** Ensure when stacking crates with bread loafs that the bottom crate remains empty to ensure all food is stored at least 6 inches off the ground
    • 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?
      • A weatherstripping is missing for the bottom of the back external door ** Ensure weatherstripping is obtained for the back door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The salad prep cooler in the kitchen area is not operational and not in use** Ensure a new cooler is obtained as there is not enough room in the walk-in cooler to maintain current operation** Provide PHI with proof of purchase
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Only one operational urinal available and it has no ability to flush. ** Ensure Installation of the missing urinal, along with maintenance to the existing urinal by a qualified plumber.** Provide PHI with a copy of the invoice as proof or service
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Both handwashing sinks in the men’s washroom are currently not operational. The operator advised they were recently repaired but have since stopped working again.PHI requires that a plumber be contacted immediately. An “Out of Order” sign must also be posted on the washroom door to prevent use of the facility without access to proper handwashing.The women’s washroom remains operational and may be temporarily designated as a gender‑inclusive washroom.** Provide PHI with a copy of the invoice as proof or service
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen is an insanitary state. There is debris all over the floor, on the cooler windows, inside the cooler and on all food contact surfaces ** Ensure the entire kitchen is properly cleaned and maintained in a sanitary condition
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The salad prep cooler in the kitchen area was recorded at 10.1 °C. Update:Cooler unit is not in useOwner is in progress of ordering a new replacement cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Public washroom cleanliness has improved. The following areas are currently in progress by a certified plumber:- One of the handwashing sinks in the men's washroom is not operational due to a faulty sensor.- Installation of the missing urinal is pending, along with maintenance to the existing urinal.
  4. Risk Management Inspection

    5 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food Safe training has been completed for three staff members.Ensure that all remaining staff who work alone during slower periods obtain their Food Safe certificationEnsure all food safe certifications are available on site for review
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The salad prep cooler in the kitchen area was recorded at 10.1 °C. Update:Cooler unit is not in useOwner is in progress of ordering a new replacement cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Improvement in the overall cleanliness of the facility was noted. The following areas still require attention:- Dishwasher area- Shelving in the walk-in cooler - Tile grouting - Food storage containers and bottles ** Ensure the above noted area are thoroughly cleaned and maintained in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule is in place; however, staff are not currently following it, and the schedule is not sufficiently detailed to support effective cleaning of the facility.** Ensure a clear and effective cleaning schedule is developed and that all staff consistently follow it to maintain proper sanitation throughout the facility.Update:Improvements to the cleaning schedule were observed, but further enhancement is still required to meet expected standards
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Public washroom cleanliness has improved. The following areas are currently in progress by a certified plumber:- The hand sink in the men's washroom is not operational due to a faulty sensor.- Installation of the missing urinal is pending, along with maintenance to the existing urinal.
  5. Risk Management Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were left out on food contact surfaces** Ensure used cleaning cloths are soaked in a sanitizing solution between use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink beside the frying station has a heavy leak when turned on, rending it non-operational.** Ensure hand sink is repaired
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the handwashing sink in the server station is not properly mounted** Properly mount the soap dispenser to ensure it is accessible
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the handwashing sink beside the frying station dispensed a brown, sludge-like substance.** Thoroughly clean the dispenser and refill it with fresh liquid soap.
    • 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 has undergone a change in ownership; however, a new permit application has not yet been submitted.** Ensure a Food Handling Permit application is submitted to reflect the change in ownership
    • 20. Do food handlers at the facility have adequate food safety training?
      • Kitchen staff were unable to provide records of current food safety training.** Ensure kitchen staff are all trained in food safety and certifications are available on site for review
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An open plumbing pipe was noted at the entrance to the kitchen, with a basin placed underneath to collect dripping water.** Repair or properly cap the pipe to prevent any water discharge and remove the need for temporary collection measures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The salad prep cooler in the kitchen area was recorded at 10.1 °C. ** Ensure prep cooler is serviced and capable of maintaining a temperature of 4C or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom was found to be in an unsanitary condition.** Ensure washroom is regularly cleaned and maintained in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Multiple areas throughout the facility were found in an unsanitary condition. The following areas, including but not limited to, require thorough cleaning and ongoing maintenance:- All walls and floors in the kitchen- Interior of the salad prep cooler- Area surrounding the deep fryers- Food preparation surfaces- High touch surfaces (e.g., equipment handles)- Mop sink area- Exhaust vent- Dishwasher area- Cooler glass doors - Food storage containers and bottles - Underneath food and storage equipment** Ensure the above noted area are thoroughly cleaned and maintained in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule is in place; however, staff are not currently following it, and the schedule is not sufficiently detailed to support effective cleaning of the facility.** Ensure a clear and effective cleaning schedule is developed and that all staff consistently follow it to maintain proper sanitation throughout the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following issues were noted in the public washroom:- A cloth was found stuffed into the plumbing pipe where the broken urinal had been removed.- The only functioning hand sink in the men's washroom was plugged and not draining. - Both the male and female washrooms were in an unsanitary condition.** Ensure proper cleaning and maintenance for the public washrooms.
  6. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not available in the kitchen areaOperator prepared a 200ppm quats sanitizing solution during the inspection** Ensure a sanitizing solution is available at all times to ensure adequate cleaning and sanitizing of surfaces
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were left to sit out during course of use.Ensure used cleaning cloths are soaked in a sanitizing solution between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several bowls were found stored inside food containers and used for scooping.** Ensure that only designated scoops are used for dispensing food. Scoops must be stored so that the handle remains outside the food and does not come into contact with it.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen area was not equipped with soap.Operator noted that a new soap dispenser would be installed. Ensure hand sinks are equipped with soap at all times.
    • 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 leaking pipe was noted at the entrance to the kitchen, with a basin placed underneath to collect dripping water.** Ensure leak is repaired
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lower storage shelf of the stainless steel prep table was lined with a dirty layer of aluminum foil. Cambro storage containers were placed directly on top of the foil. The metal surface beneath the foil is heavily rusted, and rust is transferring onto the foil.** Replace the stainless steel prep table, as it is no longer in acceptable condition for use in a food preparation area.In the interim, ensure that aluminum foil is changed weekly or more frequently if soiled, or relocate the storage containers to prevent contact with rust until a new prep table is obtained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal frying strainer in the frying area was found to be in disrepair.** Discard frying strainer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The salad prep cooler in the kitchen area was recorded at 10.1 °C. All food items were relocated to the walk in cooler.** Ensure prep cooler is serviced and capable of maintain a temperature of 4C or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule is in place; however, it is not currently being followed by staff.** Ensure that all staff adhere to the established cleaning schedule to maintain consistent, routine cleaning of the kitchen and prevent the buildup of unsanitary conditions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following issues were noted in the public washroom:- A cloth was found stuffed into the pipe where the broken urinal had been removed.- The only functioning hand sink in the men's washroom was plugged and not draining. - Both the male and female washrooms were in an insanitary condition.** Ensure proper cleaning and maintenance for the public washrooms.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Multiple areas throughout the facility were found in an insanitary condition. The following areas, including but not limited to, require thorough cleaning and ongoing maintenance:- Walls and floors in the kitchen- Interior of the salad prep cooler- Area surrounding the deep fryers- Stainless steel food container storage tables- High touch surfaces (e.g., equipment handles)- Mop sink area- Exhaust vent- Dishwasher area
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solutions in the kitchen and server station area were measured at 0ppm.Staff got new QUAT sanitizer solution that measured 200ppm.Ensure that sanitizing solution are tested with test strips to confirm that it is at the adequate concentration.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were left to sit out during course of use.Ensure used cleaning cloths are soaked in a sanitizing solution between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several lids are missing on containers in the refrigerator.Ensure lids are used at all times to prevent food products from getting contaminated.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several measuring scoops were noted in the dry products. Ensure scoops are stored in a sanitary manner with handles not touching the bulk food supply.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The following hand washing stations lack liquid hand washing soap.- A hand washing station in the kitchen area-The staffs female washroomThe hand washing stations must be adequately supplied.Ensure liquid hand washing soap is available at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted to be in an insanitary condition and require cleaning:Ensure the following areas are cleaned:- The ice machine- The standing refrigeration unit- The handle of the walking cooler- The blodgett oven- All the stainless steel tables- All shelving unit in the back kitchen area- Areas around the deep frying station- The small refrigeration unit opposite the deep fryer.- Underneath the black grip mats - The flour storage container- The refrigerating units under the prep cooler- The walls around the frying area in the kitchen- The walls by the mop sink station- The exhaust vent
  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning cloths were noted on the counters in the kitchen and not stored in sanitizing solution- all cloths were placed in sanitizing solution during the inspection. - ensure cloths are stored in sanitizing solution when not in use
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was measured at 0ppm- fresh Quats solution was prepared during the inspection and measured at 200ppm- ensure test strips are used to verify concentration of sanitizing solution
  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were noted around the kitchen and not in sanitizer buckets- ensure that cleaning cloths are being stored appropriately in an adequate sanitizer solution to prevent the growth of bacteria.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A box of onions is being stored on the floor in the dry storage area. - ensure all food is stored at least 6 inches off the floor to prevent potential contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Genus Fli pest control light was on above food prep area. Light was turned off during inspection.- ensure the pest control light above food prep table is off during the day. At the end of day, the light could be turned on. In the morning, light should be turned off and prep surfaces cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grease and debris was noted around the fryer- ensure the area is cleaned to prevent an unsanitary environment and fire hazard
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The liquid soap dispenser at the hand washing sink by the fryer is not being maintained in a sanitary manner- ensure the soap dispenser is emptied and cleaned out
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine was unclean on the edge of the ice maker.Ensure ice maker is maintained in clean and sanitary conditions at all times.
  13. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - There was no thermometer in the prep cooler.Ensure a functional thermometer is always available in the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine was unclean on the edge of the ice maker.Ensure ice maker is maintained in clean and sanitary conditions at all times.
  14. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • -Staff came in from outside to the kitchen, started kitchen activity without handwashing.Ensure handwashing procedures are completed between task and when coming in to the kitchen.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Pest control light was on above food prep.- Light was turned off during inspection.Ensure the pest control light above food prep table and waffle station is off during the day. At the end of day, the light could be turned on. In the morning, light should be turned off, prep surfaces cleaned and sanitized before food prep begins.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - There was no thermometer in the prep cooler.Ensure a functional thermometer is always available in the cooler.
    • 20. Do food handlers at the facility have adequate food safety training?
      • -- Only the owner and partner has food safety certification, they are not always on site.- Staff members have shown no knowledge of food safety.Ensure one of the staff members complete an approved paid food safety certification. Other staff members must complete food safety course either the basic one or paid one.Find a link to certifications below;1. The approved paid certifications; https://www.albertahealthservices.ca/eph/Page8302.aspxPDF will also be shared via email2. The basic certification; https://ahs.myabsorb.ca/#/public-dashboard
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The probe thermometer storage bin was in insanitary conditionEnsure equipment are stored in a safe and sanitary manner at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine was unclean on the edge of the ice maker.Ensure ice maker is maintained in clean and sanitary conditions at all times.