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Upper Crust Cafe & Catering

10909 86 Avenue NW Edmonton AB T6G 0W8 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle (stored at the two-compartment sink in baking area) was not labeled. Corrected at time of inspection - labeled with a sharpie marker.ACTION REQUIRED: ensure all chemical bottles are labeled to indicate contents.
    • 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?
      • 2026-05-11Below violation not observed at the time of inspection - back door was propped open for loading purposes. To be monitored at the re-inspection - please ensure all doorways are tightly sealed.___________________2025-05-28A gap was observed at the weatherstripping on the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the indicated gap is sealed to help prevent pests from entering the facility.
    • 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?
      • Food handling permit posted on display was outdated (expired September 2025). ACTION REQUIRED: print and post current food handling permit on public display.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were stored in bulk dry goods (pastry/cake production area) when not in use with the handle in contact with the bulk food supply. ACTION REQUIRED: store scoops in such a way that the handle is not in contact with the bulk food supply.
  3. Risk Management 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?
      • A gap was observed at the weatherstripping on the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the indicated gap is sealed to help prevent pests from entering the facility.
  4. 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?
      • A gap was observed at the weatherstripping on the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the indicated gap is sealed to help prevent pests from entering the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris was observed on the floor in the back corner of the room with the ovens in it in the back food prep area. 2. A buildup of grime was observed on the wall-mounted shelving units where spices are stored. 1-2. Ensure that the indicated areas are cleaned and sanitized.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Damp cleaning clothes were observed on the kitchen counters.Action taken:- Education was provided to the staff to always put the used/wet cleaning clothes inside the sanitizer solution buckets to avoid the risk of cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - In the dishwashing area, some cleaned utensils were directly stored on the ground, below the shelves.Action taken:-Education was provided to the staff not to store the cleaned utensils directly on the ground to avoid contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - The cutting board present at the sandwich preparation area had deep cuts, the surface was rough and was not easily cleanable. Action required:-Please replace the cutting board. Cutting boards surface should be smooth, easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - In cleaned utensils storage section, a sieve was observed with broken metal pieces coming out of it. - Some cutting boards were observed with deep cuts, deteriorated surfaces. Action taken:- Staff member discarded both items onsite.-Education was provided to the staff not to use broken/deteriorated equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The ventilation hood had dirt particles deposited over the surface of hood.