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The Diner at Shorty's

1114D Railway Street Crossfield AB T0M 0S0 · Food - General

Official record from Alberta →

Inspection summary

The Diner at Shorty's has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on August 17, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on January 15, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 separate inspections, most recently on August 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on August 13, 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 2 times across 2 separate inspections, most recently on June 19, 2024. 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Spatulas in the kitchen have damaged handles, making them difficult to be properly cleaned. Repair or replace damaged utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelving of the kitchen's prep cooler requires cleaning. Clean indicated area.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of diluted bleach sanitizer was not labelled. Sanitizer bottle was labelled during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The upright cooler adjacent to the cooking area has a build-up of debris on some of its shelves. Clean indicated area.
  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas of the kitchen were identified as requiring cleaning:-The fire suppression lines of the fume hood-The shelving directly above the area used for bread cuttingClean indicated areas.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area behind the cooking line requires cleaning. Clean indicated areas.
  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area behind the cooking and preparation line (behind and under counters and cooking appliances) require cleaning. Clean indicated areas.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Ketchup stored in opened can. 2. Flat of eggs stored on top of container and beside fresh produce. 3. Ice scoop stored on top of ice machine. The scoop also had some debris on the food contact side.COMPLETE THE FOLLOWING:1. After opening canned foods, they must be transferred to food grade containers as cans may leach chemicals into food after opening. 2. Store flat of eggs on tray to protect other foods from contamination. 3. Store ice scoop in container. Ensure scoop is cleaned and sanitized if it becomes visibly dirtied.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The hood vent filters above the flat top had a buildup of grease. COMPLETE THE FOLLOWING:1. Please clean the filters to protect the food area below from contamination. Filters should be cleaned as often as necessary to ensure adequate ventilation of smoke, odours, grease, and moisture.
  11. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Ketchup was stored in opened can. Ketchup was transferred to food grade containers during inspection.2. Portioning cups were stored in dry ingredient bins. Cups were removed during inspection. *If utensils are to be stored in bins, they should have a handle to protect ingredients from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. The sanitizer spray bottle was not labeled. Label was replaced during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **CORRECTED**1. The double door cooler had a buildup of debris around the door handles. Area was cleaned during the inspection.

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