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Humpty's Family Restaurant 37

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

Official record from Alberta →

Inspection summary

Humpty's Family Restaurant 37 has been inspected 13 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on September 3, 2026, recorded 6 infractions.

1 of 13 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 54 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 11 times across 8 separate inspections, most recently on August 27, 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 3 times across 3 separate inspections, most recently on September 3, 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 September 3, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 27, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 26 times across 11 separate inspections, most recently on September 3, 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?

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.

13 inspections

  1. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There are 2 full and 1 partial large tray of eggs being left out at room temperature. - Ensure a limited number of eggs are left out at room temperature during peak hours only.
    • 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 on the cookline is being blocked with a sanitizer bucket. Sanitizer bucket removed from sink basin- Ensure the hand sink is accessible for hand washing and items are not stored int the basin
    • 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?
      • There are flies present in the kitchen. There are no fly control devices in place- Ensure pests such as flies are controlled and that conditions that attract pests such as food being left out and accessible is prevented
    • 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 hot water tap on the prep sink is leaking and the hot water is shut off to the fixture- Repair sink tap to be in good working order and not leaking9.3 - both sink taps have been removed and the sink as been labelled as out of service. Manager provided update that new taps have been ordered for the sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The drawer cooler on the cookline is leaking water onto the floor- Repair cooler so that it is not leaking- Ensure any water spills are cleaned right away to avoid slips and falls
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required of the following:- fryer compartments- floors under and around fryers and line cooking equipment
  2. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A pack of pre-boiled eggs were visibly discoloured and spoiled. The best before date was Sept. 3, 2026. Eggs discarded at time of inspection. - Ensure foods are visually inspected in coolers and before serving. The best before dates are not guaranteed.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet wiping cloths are being left on food contact surfaces- Ensure wiping cloths are stored in sanitizer buckets between uses. Ensure sanitizer buckets are refreshed frequently throughout the day.
    • 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?
      • There is an above average presence of flies in the kitchen. There is no fly control devices in place- Ensure pests such as flies are controlled and that conditions that attract pests such as food being left out and accessible is prevented
    • 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. The lights in the dry storage room have open metal cages that do not provide protective covering- Ensure lights are properly covered or are shatterproof2. The hot water tap on the prep sink is leaking and the hot water is shut off to the fixture- Repair sink tap to be in good working order and not leaking
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the cook line has deep cuts that are collecting dirt and debris- Ensure the cutting board is maintained in an easily cleanable condition and good repair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required of the following:- fryer compartments- floors under and around line cooking equipment- high touch surfaces- lower shelves
  3. Risk Management Inspection

    1 infraction

    • 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.
  4. 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.
  5. 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
  6. 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.
  7. 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.
  8. 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.
  9. 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
  10. 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
  11. 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
  12. Monitoring Inspection

    0 infractions

  13. 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

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