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Upper Crust Cafe & Catering

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

Official record from Alberta →

Inspection summary

Upper Crust Cafe & Catering has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 11, 2024. The most recent inspection, on May 26, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Cleaning and sanitizing.

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 11, 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?

  • 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 once on May 11, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 June 11, 2024. 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 3 times across 2 separate inspections, most recently on May 28, 2025. 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 May 11, 2026. 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.

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.

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