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The Cheesecake Cafe

60 - 96 Campsite Road Spruce Grove AB T7X 4J3 · Food - General

Official record from Alberta →

Inspection summary

The Cheesecake Cafe has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on September 10, 2026, found no infractions.

4 of 9 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: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 May 12, 2025. 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 2 times across 2 separate inspections, most recently on May 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on November 9, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 3 separate inspections, most recently on November 5, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on November 9, 2023. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Temperatures were being recorded for fridges. These recorded temperatures were too high, and no action was being taken. Several coolers were too warm. Please make these colder and if monitoring shows high temperatures, then action should be taken. All coolers should be equipped with a working thermometer.
    • 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?
      • -Pest control monitoring and documentation is required. At least monthly should be done. Here's an example checklist that our office provides.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Temperatures were being recorded for fridges. These recorded temperatures were too high, and no action was being taken. Several coolers were too warm. Please make these colder and if monitoring shows high temperatures, then action should be taken. All coolers should be equipped with a working thermometer.
    • 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?
      • -Pest control monitoring and documentation is required. At least monthly should be done. Here's an example checklist that our office provides.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 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 monitoring records were not available. Ensure pest monitoring is completed monthly. Pest monitoring template was sent to operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Soda spillage was observed on the ceiling in the dry storage room. Some beer spillage was observed in the walk-in cooler. Clean the above mentioned areas.
  7. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust hood cleaning was observed to be due May 2024. Schedule an exhaust hood cleaning with a service professional.
    • 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 ceiling vent cover was missing in the dishwasher area. Replace the missing ceiling vent cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Soda spillage was observed on the ceiling in the dry storage room. Clean the mentioned area.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not being stored in a sanitizing solution. Cleaning cloths were observed on multiple counters in the facility (including food preparation areas). The facility uses sanitizer solution in spray bottles and was advised to implement single use wiping if the facility will continue using spray bottles or ensure used cleaning cloths are stored in a bucket of sanitizer solution when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A kitchen staff had a cleaning cloth re-used for wiping hands and drying hands after handwashing hanging on a work apron,The staff advised to stop this practice, implement proper handwashing and use paper towels to dry hands after handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two white chopping boards at the cooking line/kitchen area were not smooth and easy the clean. The boards were pitted with lots of grooves.Please resurface or replace the chopping boards.

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