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Bessma's Ice Cream - NTH-1832

10219 101 Avenue Lac La Biche AB T0A 2C0 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Bessma's Ice Cream - NTH-1832 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 25, 2024. The most recent inspection, on July 31, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 4 times across 2 separate inspections, most recently on August 25, 2025. 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 on May 25, 2024. 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 once on May 25, 2024. 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.

4 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution measured 0 ppm.Bleach was added to make a 200 ppm chlorine solution.Ensure chlorine solutions are maintained at 100-200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine bleach was in use as a sanitizer.Chlorine test strips were available but expired in 07/2025.Ensure current chlorine test strips capable of measuring 100-200 ppm are available at all times.Test strip must be used to verify sanitizer concentration each time a solution is prepared. If solution is used more than one day, test solution each day it is in use.Obtain new test strips before the start of the next operating season.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution for cleaning cloths measured 50 ppm.Bleach was added and solution measured 200 ppm.Ensure bleach solutions are maintained at 100-200 ppm at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine bleach was in use as a sanitizer.Chlorine test strips were not available.Ensure chlorine test strips capable of measuring 100-200 ppm are available at all times.Test strip must be used to verify sanitizer concentration each time a solution is prepared. If solution is used more than one day, test solution each day it is in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket of sanitizer solution for cleaning cloths and a bucket for ice cream scoops was in the hand sink.The hand sink must be kept free and available for handwashing at all times.Buckets were removed from sink during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was only available in a "pick up and pour" container.Hand soap must be in a dispenser (eg hand pump).
    • 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?
      • 1. A water sample has not yet been submitted for the 2024 operating season.Submit a bacteriological water sample to the Prov Lab for analysis.A bacteriological water sample must be submitted to the Prov Lab at the start of the operating season and on a quarterly basis while the unit is in operation.Samples do not have to be submitted during the months the unit is not in use.2. It is unknown if the water hose used to fill the truck is for potable water. Ensure the hose used to fill the mobile truck is intended for potable water. Provide documentation to EPH indicating the hose is for potable water.

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