Purple Crumbs Snack Bar
102 - 10661 108A Street Grande Prairie AB T8V 7X5 · Food - General
Inspection summary
Purple Crumbs Snack Bar has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on May 11, 2026, found no infractions.
1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 22 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.
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 4 times across 4 separate inspections, most recently on April 10, 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?
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 on April 9, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 2 times across 2 separate inspections, most recently on April 9, 2026. 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 6 times across 3 separate inspections, most recently on May 4, 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 6 times on April 9, 2026. 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.
6 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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?
- A valid food handling permit is not posted at a place visible to the public.Ensure a valid food handling permit is posted easily visible to the public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Commercial exhaust hood ventilation system has not been cleaned; the service due date was January 2026.Ensure the exhaust hood ventilation system is cleaned by a professional.
- 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?
- Risk Management Inspection
5 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature monitoring records are not available for all cooing units.Ensure temperature monitoring is carried out daily for all cooling units and records are kept.
- 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?
- This is an existing violation. Not discussed during the 09-08-2024 inspectionThere are no records of pest control measures.Please complete Alberta Health Services pest control checklist monthly.Update:No pest control records are available onsite.Ensure pest control records are kept onsite.
- 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?
- A valid food handling permit is not posted at a place visible to the public.Ensure a valid food handling permit is posted easily visible to the public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Commercial exhaust hood ventilation system has not been cleaned; the service due date was January 2026.Ensure the exhaust hood ventilation system is cleaned by a professional.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written sanitation plan and cleaning schedule is not available.Ensure written cleaning plan is devised and records of daily, weekly and monthly cleaning are maintained.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
15 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no approved food grade sanitizer observed in the facility for sanitation of the tabletop, food prep area, dishes and utensils sanitation.Ensure an appropriate food grade sanitizer is available at all times for sanitation.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature monitoring records are not available for all cooing units.Ensure temperature monitoring is carried out daily for all cooling units and records are kept.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk flour bags and some boxes of some disposable utensils are kept on floor.Ensure all food items and utensils are stored at least 6-inches above ground.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs were kept at room temperature.Ensure eggs are stored below 7℃ and brought to prep tables at a required amount and at only times when required for preparation of food.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. Staffs lack knowledge of dishes/utensil/equipment sanitation.2. Dishes/utensil/equipment are only washed with detergent and are sanitized.Ensure dishes/utensil/equipment are washed and sanitized employing appropriate procedures.Washing, Rinsing, Sanitizing and Drying.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Both handwash sinks are not supplied with liquid handwash soap.Ensure all handwash sinks are supplied with liquid handwash soap at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hot water faucet of the handwash sink (beside ice-machine) is not operating.Ensure hot faucet of the handwash sink (beside ice-machine) is repaired/replaced.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap dispenser of the handwash sink beside the ice-machine is not at a convenient accessible location.Ensure handwash soap dispenser of the handwash sink beside the ice-machine is located at a convenient accessible location.
- 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?
- This is an existing violation. Not discussed during the 09-08-2024 inspectionThere are no records of pest control measures.Please complete Alberta Health Services pest control checklist monthly.Update:No pest control records are available onsite.Ensure pest control records are kept onsite.
- 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?
- A valid food handling permit is not posted at a place visible to the public.Ensure a valid food handling permit is posted easily visible to the public.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training requirements are not met.Ensure Alberta approved food safety training is completed by one staff if more than 6 employees work in the facility, the food safety trained staff/supervisor needs to be onsite at all times.
- 20. Do food handlers at the facility have adequate food safety training?
- Staffs lack food safety knowledge additional basic food safety training is required.Ensure basic food safety training is completed by all staffs.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is a water leak behind the ice-machine area.Ensure the water leak behind the ice-machine area is repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Commercial exhaust hood ventilation system has not been cleaned; the service due date was January 2026.Ensure the exhaust hood ventilation system is cleaned by a professional.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written sanitation plan and cleaning schedule is not available.Ensure written cleaning plan is devised and records of daily, weekly and monthly cleaning are maintained.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 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?
- This is an existing violation. Not discussed during the 09-08-2024 inspectionThere are no records of pest control measures.Please complete Alberta Health Services pest control checklist monthly.
- 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?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 2 cartoon of egg was found at room temperature.Staff moved the egg to the refrigertor. Ensure egg is always stored below 4 *C.
- 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 no records of pest control measures.Please complete Alberta Health Services pest control checklist monthly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?