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Narrow Road Creperie Co.

130 3 Avenue SE High River AB T1V 1G7 · Food - General

Official record from Alberta →

Inspection summary

Narrow Road Creperie Co. has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on March 19, 2026, recorded 2 infractions.

None of the 4 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: Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 March 20, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on March 19, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 19, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Corrected**Knife and cleaning cloth observed at the basin of the hand sink. - The staff removed the knife and cloth during the inspection. **Please ensure hand sink is used for hand washing only, and not other activities.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **Corrected**Main front door was open at the time of inspection. - The staff closed the door during the inspection. **Please install screen on the main door to prevent pest entry if opening the door.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 3/20. There were utensils stored by the dishwasher with the eating side facing up. Ensure that all utensils are stored with the handles facing up to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3/20. The temperature of the soup stored in the standing cooler was 12.2C. Staff stated that the soup was stored the night before and then put in the cooler. The soup was discarded at the time of the inspection. All foods must be cooled quickly. Safe ways to quickly cool food include:1) Ice bath2) Ice wand3) Portioning into smaller portions.
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The handles for the scoops were broken off. All scoops must have handles to prevent contamination of the food via hands.Obtain new scoops with handles.
  4. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff washroom did not have paper towel. Ensure all handwashing sinks are equipped with soap and paper towel to ensure proper handwashing occurs.

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