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Allee Scoop

5004 54 Avenue Bonnyville AB T9N 2G8 · Food - General

Official record from Alberta →

Inspection summary

Allee Scoop has been inspected 2 times by Alberta Health Services (Environmental Public Health) since August 9, 2025. The most recent inspection, on June 5, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 5, 2026. For example: 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?

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.

2 inspections

  1. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer concentration was measured at greater than 200 ppm. The operator diluted the solution to 100 ppm during the inspection, and education on proper sanitizer preparation was provided.Ensure that chlorine sanitizer solutions are consistently prepared to a concentration of 100 ppm, as required for effective and safe sanitizing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The spigot of the water jug at the temporary handwashing station did not allow for hands-free flow of water during handwashing.Ensure that all temporary handwashing stations are equipped with a tap or spigot that enables hands-free operation to facilitate proper handwashing procedures and prevent cross-contamination.
    • 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?
      • A valid Food Handling Permit was not posted onsite at the time of inspection.Ensure that the Food Handling Permit is posted at all times within the shack in a location that is clearly visible to customers.
  2. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No potable running water at the handwashing sink, and for ice cream scoop storage.Education provided that running potable water supply is required for proper handwashing. Operator only had the potable water in the jug that they were using to wash hands. Operator was asked to store the ice cream scoops inside potable water and change it frequently.
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