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Big Melt - CGY-1796

123 Moraine Road Canmore AB T1W 1J6 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Big Melt - CGY-1796 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 23, 2024. The most recent inspection, on June 22, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 4 separate inspections, most recently on June 22, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on June 13, 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?

  • 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 August 3, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 once on August 3, 2024. 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.

7 inspections

  1. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No bleach concentrate or other sanitizer was available onsite to create an appropriate bleach solution in a sink basin for dishwashing. - Please ensure bleach is available onsite so that dishes can be properly washed, rinsed, and sanitized in the 2-compartment sink.
  2. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No bleach concentrate or other sanitizer was available onsite to create an appropriate bleach solution in a sink basin for dishwashing. - Please ensure bleach is available onsite so that dishes can be properly washed, rinsed, and sanitized in the 2-compartment sink.
    • 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 water sample collected on June 11, 2026 had presence of total coliforms. Re-sample.
  3. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No bleach concentrate or other sanitizer was available onsite to create an appropriate bleach solution in a sink basin for dishwashing. - Please ensure bleach is available onsite so that dishes can be properly washed, rinsed, and sanitized in the 2-compartment sink.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach/chlorine sanitizer was too strong. Corrected during inspection; now 100-200ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hands were not immediately washed after touching face, just hand sanitizer used. Corrected during inspection.Folk festival band was long and could potentially touch food (and was getting singed from grill). Was removed during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Jars of pickles being stored on the floor. Please store up off the ground.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Boxes of take-out containers were being stored on the floor. Please store up off the floor.
  7. 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?
      • No water sample had been submitted and returned yet this year. - A water sample was taken onsite. Please ensure that a satisfactory sample is taken every year according to the regulations.

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