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Al's Chimney Cakes - CGY-1664

203 - 1000 6 Avenue Canmore AB T1W 0H8 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Al's Chimney Cakes - CGY-1664 has been inspected 14 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on May 20, 2026, recorded 1 infraction.

1 of 14 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and 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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on November 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on November 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 29, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 9 times across 8 separate inspections, most recently on November 28, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 4 times across 4 separate inspections, most recently on May 20, 2026. For example: Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

14 inspections

  1. Monitoring Inspection

    1 infraction

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Inspected just after opening and water tank only filled 1/3 to 1/2 full. Ensure tank is fully filled prior to operating as per mobile vending guideline.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hotdogs were out at room temperature. Were moved into the fridge. - Please ensure all foods requiring refrigeration are stored in the fridge.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser was initially empty. Dispenser was refilled. - Please ensure hand sink is always stocked with soap and paper towels in appropriate dispensers.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach water sanitizer concentration was over 100 ppm. **Ensure bleach water sanitizer is maintained at concentration of 100 ppm. 1/2 teaspoon of unscented household bleach to 1 litre of water. ***CORRECTED DURING THE INSPECTION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired. **Obtain new chlorine test strips.
  5. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Wall next to cooking chimney cakes was again too low to protect the food from environmental and customer contamination. Was fixed but was advised the wall tends to fall down. Please come up with a method of securing it so that it does not fall down.
  6. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The wall next to the cooking chimney cakes was not high enough to prevent them from contamination from people and the environment. Corrected during inspection; wall raised higher.
  7. Demand Inspection

    1 infraction

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no water left in the tank. Corrected during the inspection. Refilled the water tank.
  8. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Initially wall not put up between vendors (vendors booths immediately beside each other) and cones not protected from contamination from adjoining booth. Ensure sides of tent are in place to protect food.
  9. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach water sanitizer was over 100 ppm concentration. **Ensure bleach water sanitizer is maintained at a food safe concentration of 100 ppm.**CORRECTED DURING THE INSPECTION.
  10. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The side wall by the cones of dough was too low. Wall to be raised higher to protect from contamination. Corrected during inspection.There were containers of marshmallows being stored directly on the ground. Store up off the ground. Corrected during inspection.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The fresh water tank was only about 1/3 full. Are to start day with fresh water tank completely filled. Corrected during inspection.
  11. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sneezeguard needs to be moved over a bit to be more in front of the cooking funnel cakes. Corrected during inspection.
  12. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach-water was not labelled. To be labelled as to its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soft ice cream mix in top of dispensing unit was at 9C. To be at 4C or less.** Addition of ice; ensure temperature is monitored.
  13. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Taps were not shut off with paper towel after handwashing. Taps to be shut off with paper towel or another method which will prevent re-contaminating hands after washing them.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sneezeguard was not sufficient to prevent contamination of the foods on front counter facing customers. There was a gap between it and side of tent. Ensure sneezeguard is off sufficient size to protect the foods.Dough on dowels was not protected from environmental contamination (rain, dust, etc) as there was no wall on this side of the tent. Wall to be put up.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach-water was not labelled. To be labelled as to its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soft ice cream mix in top of dispensing unit was at 9C. To be at 4C or less.
  14. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Initially water at sink frozen; restored water with additional heat. Ensure hand sink is available at all times while operating and hands washed frequently/when required.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Reservoir only 1/8 to 1/4 full at time of inspection.Line frozen and water not coming from tap.Additional heaters provided to get water working. Operator advised that he must not be operating if water not available. Fill reservoir fully prior to operating.

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