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The Crisp Apple

768 - 11520 24 Street SE Calgary AB T2Z 3E9 · Food - General

Official record from Alberta →

Inspection summary

The Crisp Apple has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 15, 2025. The most recent inspection, on February 5, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on February 5, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 February 5, 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 once on April 15, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on February 5, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 3 separate inspections, most recently on February 5, 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?

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. Demand Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • *Repeat Violation*3 cardboard boxes of raspberries, 2 cardboard boxes strawberries and 1 cardboard box of peaches were moldy and stored in walkin cooler.- All the above-mentioned fruits were discarded during inspection. Storing moldy produce in walkin cooler can affect the quality of other produce in the cooler.**Update, February 5: 1 cardboard box of potatoes were moldy, stored in the walk-in cooler (discarded). Ensure to perform regular checks of stored produce and other food items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sin was blocked in the food processing area.- Keep the hand washing sink clear.
    • 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 few mouse droppings were observed near loading dock area.- Clean the area and retain the services of a professional pest control company to control and eliminate the mice infestation throughout the food establishment. Provide all documentation from the professional pest control company to an Executive Officer with Alberta Health Services, indicating the pest infestation is under control and in the process of being eliminated. Implement an ongoing integrated pest management program for the interior and exterior of the food establishment.2. Front door (garage) and receiving bay doors were open. The condition will allow for pest entry. - Keep the doors close and/or install screens to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ensure to clean the storage shelf in the receiving area opposite to stainless steel cutting table.
  2. Demand Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 3 cardboard boxes of raspberries, 2 cardboard boxes strawberries and 1 cardboard box of peaches were moldy and stored in walkin cooler.- All the above-mentioned fruits were discarded during inspection. Storing moldy produce in walkin cooler can affect the quality of other produce in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sin was blocked in the food processing area.- Keep the hand washing sink clear.
    • 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 few mouse droppings were observed near loading dock area.- Clean the area and retain the services of a professional pest control company to control and eliminate the mice infestation throughout the food establishment. Provide all documentation from the professional pest control company to an Executive Officer with Alberta Health Services, indicating the pest infestation is under control and in the process of being eliminated. Implement an ongoing integrated pest management program for the interior and exterior of the food establishment.2. Front door (garage) and receiving bay doors were open. The condition will allow for pest entry. - Keep the doors close and/or install screens to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ensure to clean the storage shelf in the receiving area opposite to stainless steel cutting table.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ensure to clean the storage shelf in the receiving area opposite to stainless steel cutting table.
  4. Demand Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A box of purple cabbage and 4 boxes (1Lbs each) of strawberries were found moldy in walkin cooler.- The operator discarded the produce during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility uses a domestic dishwasher in the kitchen to wash dishes, and a few utensils were observed in the dishwasher during inspection.- The domestic dishwasher must be removed from the kitchen; only commercial dishwasher can be used in a public food facility. - The facility has a two compartment sink for washing food equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The facility did not have paper towel dispenser and soap dispenser did not have soap at the receiving area by the cutting table.- Refill soap dispenser and install paper towel dispenser.2. The two compartment sink (one of the sinks is hand washing) was blocked with refrigerator.- Ensure remove the refrigerator so that the sink is accessible for hand washing and equipment washing.
    • 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?
      • 1. A few mice dropping were observed in walkin cooler and under the two compartment sink at the receiving area.- Retain the services of a professional pest control company to control and eliminate the mice infestation throughout the food establishment. Provide all documentation from the professional pest control company to an Executive Officer with Alberta Health Services, indicating the pest infestation is under control and in the process of being eliminated. Implement an ongoing integrated pest management program for the interior and exterior of the food establishment.2. There is a visible gap and hole located under receiving bay door and floor. The condition may allow for pest entry. - Seal the gap and repair the hole with appropriate weather resistant material.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall by the front kitchen (opposite to walkin cooler door) was in disrepair and has a hole.- Repair the wall so that it is smooth, impervious to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food carts, exterior of ice machine, two compartment sink and cutting table (at the receiving area) appeared dirty.- Clean and sanitize the abovementioned food equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The storage area by the back door/bay door was disorganized. Floors were dirty by the two compartment sink area and in walkin cooler.- Thoroughly clean and sanitize the food establishment surfaces, including all hard-to-reach areas and walkin cooler.2. A written cleaning schedule was not available.- Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.

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