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La Diperie

35 - 11 Bellerose Drive St. Albert AB T8N 5C9 · Food - General

Official record from Alberta →

Inspection summary

La Diperie has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 24, 2026. The most recent inspection, on July 7, 2026, recorded 6 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 15 infractions recorded. The higher-risk findings here relate to: Pests.

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 July 7, 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?

  • 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 6 times across 3 separate inspections, most recently on July 7, 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?

  • 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 July 7, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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

  • 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 June 24, 2026. 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.

3 inspections

  1. Risk Management Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Staff was observed putting on gloves without washing his hands. Discussed with him proper gloving procedures start with washing hands before putting on gloves and even when changing gloves hands were still to be washed before the new gloves were put on. Link to the proper glove procedures will be sent in the e-mail with this report.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***There were ice cream scoops present in the dipper well that was not running.Discussed that this was not acceptable as the scoops were to be washed and sanitized every 4 hours when in use and not left in standing water overnight.
    • 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 copy of pest control report was received. According to the report, there are multiple gaps/access point. Please seal all these access points.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • July 7, 2026***There had been a uncleanable plastic cover over part of the unfinished wood at the base of the hot water heater. Discussed with staff that this was not a cleanable surface. The easiest way to correct was to paint the wood surface to be smooth and cleanable.Jun 2026The base of the hot water tank was made of bare wood. Please seal the bare wood and ensure it is maintained in a clean and sanitary state.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There were ice cream scoops present in the dipper well that was not running.The dipper well was turned on during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Asked about the end of day/opening duty/cleaning schedule and staff was unaware of them. Cleaning schedule template will be sent with this report. Completed cleaning schedule /opening /closing duties is to be provided to the undersigned by e-mail. It is to include the ice cream scoop procedures.
  2. Risk Management Inspection

    3 infractions

    • 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 copy of pest control report was received. According to the report, there are multiple gaps/access point. Please seal all these access points.
    • 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 base of the hot water tank was made of bare wood. Please seal the bare wood and ensure it is maintained in a clean and sanitary state.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Please clean the facility.
  3. Initial Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes were being used to store food items. Please be advised cardboard boxes cannot be washed/sanitized and must not be reused. Please acquire food grade containers to store food items.
    • 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?
      • Mouse droppings were noted inside one of cabinet. Please clean the facility and have a licensed pest control operator looked at it. Please submit a copy of the report to this office.
    • 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 new owners took over the facility in March 2026 and have been operating without a permit since. An initial approval inspection was conducted.
    • 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 base of the hot water tank was made of bare wood. Please seal the bare wood and ensure it is maintained in a clean and sanitary state.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Black debris was noted inside the dipper well. Please clean and sanitize the dipper well and ensure it is maintained in a clean state at all times.2. Multiple ice scoops were noted inside the dipper well from the previous night and the dipper well was turned off. The operator was advised to clean and sanitize all ice scoops every four hours when in continuous use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Please clean the facility.

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