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Big Wayne's Mini Treats - EDM-032

3310 47 Street Beaumont AB T4X 0B8 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Big Wayne's Mini Treats - EDM-032 has been inspected 12 times by Alberta Health Services (Environmental Public Health) since April 17, 2024. The most recent inspection, on July 31, 2026, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Cleaning and sanitizing and Food temperature control.

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.

  • 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 on May 30, 2024. 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 April 24, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on May 30, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on April 17, 2024. 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?

  • 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 6 times across 5 separate inspections, most recently on April 24, 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.

12 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop and a spoon were observed stored in ingredient containers with the handles in direct contact with the food product. In addition, a spoon was being used as a dispensing utensil where a scoop with a handle would be more appropriate.Ensure that dispensing utensils are stored with handles extending out of the food product at all times. Use appropriate scoops or utensils designed for dispensing bulk ingredients to minimize hand contact with food and reduce the risk of contamination.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was measured at 0ppm. Operator obtained a new solution. An approved sanitizer must be available on-site for sanitizing utensils and food contact surfaces in mobile units.
    • 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?
      • Water was not running in the mobile unit at the start of the inspection due to frozen pipes caused by cold weather. During the inspection, the operator was able to restore water flow through the pipes.Ensure water supplies are available in the mobile unit during operations.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Monitoring 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?
      • ***The hand sink was obstructed with food products and not available for use. Discussed that the had sink was to be available at all times the unit was operational so staff could wash their hands.During the Aug 2, 2024 inspection the hand wash was stocked and accessible.
    • 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 water pump was being shut off between uses of the sink. Discussed and there were plans in place to replace the pump so that it would shut off automatically and still have water available when needed.
  9. Risk Management 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?
      • ***The hand sink was obstructed with food products and not available for use. Discussed that the had sink was to be available at all times the unit was operational so staff could wash their hands.
    • 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 water pump was being shut off between uses of the sink. Discussed and there were plans in place to replace the pump so that it would shut off automatically and still have water available when needed.
  10. Demand Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • ***The sanitizer was not being properly diluted to an effective concentration. Discussed that at this concentration it poses a chance of chemical contamination or the food contact surfaces. Spray bottle was diluted down to 100ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***Sanitizer spray bottle was not labeled as to the contents. Corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The donut dough is perishable. The wet dough cannot be kept in the mixing bowl for extended periods of time and the bowl may become a source of contamination if not cleaned and sanitized (written procedures should include the instructions that the used equipment is to be washed and sanitized at least once every two hours). Education was provided onsite.
    • 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 pump was being shut off at the power box between uses of the sink. Discussed and there were plans in place to replace the pump so that it would shut off automatically and still have water available when needed.
    • 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 water pump was being shut off between uses of the sink. Discussed and there were plans in place to replace the pump so that it would shut off automatically and still have water available when needed.
  11. Monitoring 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?
      • ** The hand sink handle was broken and not operational. The operator stated that the handle has been ordered and will be installed.- The hand sink was supplied with soap and paper towel.ACTION REQUIRED1) Repair/replace the broken hand sink handle. Send me a picture of the installed handle.
  12. Demand 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?
      • The window had no insect screen.Install a screen on the window to prevent pest entrance when left open.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A hole was observed on the floor towards the wall.2. The flooring material is beginning to peel off, rendering it not easy to clean.Please repair the floor.

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