Scoop N Roll Creamery
6 - 5098 Windermere Boulevard NW Edmonton AB T6W 0L7 · Food - General
Inspection summary
Scoop N Roll Creamery has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 9, 2024. The most recent inspection, on February 9, 2026, found no infractions.
2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
The last 2 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on March 25, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 once on December 9, 2024. 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?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 December 9, 2024. 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?
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 once on December 9, 2024. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.
6 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher final rinse temperature was measured at 62C (at the plate), needs to be at minimum 71C. (at the plate) or 82C on the exterior rinse gauge. Also, staff have to manually turn off the machine/or open the dishwasher door to end the wash cycle. This is not proper operating conditions and must be corrected.- Do not use the dishwasher until the rinse cycle temperature reaches 82C and the machine stops once the cycle has been completed.- A 3 compartment sinks is available for proper manual dishwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher final rinse temperature was measured at 62C (at the plate), needs to be at minimum 71C. (at the plate) or 82C on the exterior rinse gauge. Also, staff have to manually turn off the machine/or open the dishwasher door to end the wash cycle. This is not proper operating conditions and must be corrected.- Do not use the dishwasher until the rinse cycle temperature reaches 82C and the machine stops once the cycle has been completed.- A 3 compartment sinks is available for proper manual dishwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher final rinse temperature was measured at 62C (at the plate), needs to be at minimum 71C. (at the plate) or 82C on the exterior rinse gauge. Also, staff have to manually turn off the machine/or open the dishwasher door to end the wash cycle. This is not proper operating conditions and must be corrected.- Do not use the dishwasher until the rinse cycle temperature reaches 82C and the machine stops once the cycle has been completed.- A 3 compartment sinks is available for proper manual dishwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring 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?
- Monthly pest control documentation is not been maintained.
- 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?
- Display the Food Handling Permit where the public can easily view it.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Black buildup noted in the cuts and grooves of the small white cutting board.- Staff member discarded the board.
- 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?