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ChizCorner - CNT-1002

53 Aztec Crescent Blackfalds AB T4M 0M2 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

ChizCorner - CNT-1002 has been inspected 22 times by Alberta Health Services (Environmental Public Health) since March 5, 2025. The most recent inspection, on September 18, 2026, recorded 2 infractions.

8 of 22 inspections on record found no infractions at all. In the past 12 months there were 10 inspections with 9 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 6 times across 6 separate inspections, most recently on September 18, 2026. 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 2 times on May 2, 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 once on August 22, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 7 separate inspections, most recently on September 18, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 August 19, 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?

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.

22 inspections

  1. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chopped bacon was being held at 40 C. Bacon was reheated to 74 C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some shelving in the unit is made of raw wood that has not been sealed. Unsealed wood is porous and difficult to clean.Please ensure all surfaces of the counter are finished in a material that is easily cleanable (paint, wood sealant).
  2. Demand Inspection

    0 infractions

  3. Risk Management 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?
      • Items were stored inside of the hand wash basin at the start of the inspection. Hand sink must always be free for hand washing. Items removed during the inspection.
  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature cooler was 10C. The operator had just stocked the cooler. He will monitor the cooler temperature and adjust as necessary.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Non-Critical)?
      • There was no label on the bleach bottle to indicate contents.Label all bottles to indicate contents.
  5. Demand Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Non-Critical)?
      • There was no label on the bleach bottle to indicate contents.Label all bottles to indicate contents.
  6. Demand Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Non-Critical)?
      • There was no label on the bleach bottle to indicate contents.Label all bottles to indicate contents.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A wood counter and shelves have been installed at the back of the trailer and is used to hold hot holding and other equipment. Bare plywood isn't easy to clean and it can absorb liquids that are spilled. Please refinish this counter and shelves so that they are smooth, water resistant and easy to clean.
  10. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold storage temperatures were satisfactory.No cooking or hot holding activities were observed at the time of inspection. A digital probe thermometer was available and will be used to verify internal food temperatures.When asked, the operator stated that chicken fingers and spring rolls are cooked to an internal temperature of 65°C. I informed the operator that cooked and reheated foods must reach a minimum internal temperature of 74°C or higher. The operator acknowledged this requirement and agreed to have “74°C+” written on the digital probe thermometer to ensure clarity and compliance moving forward.
  11. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upright cooler was overfilled. Food items at the front of the upright cooler were measured at 9 degrees Celsius. - Store cold perishable foods at 4 degrees C. or below.
  12. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Paper towel dispenser at the handwash sink was stored above the food hot holding unit.Relocate the paper towel dispenser or food hot holding unit.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer in the spray bottle was measured 500ppm.Use 100ppm chlorine (1/2 teaspoon bleach Per L water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Stand -up cooler:Chicken was measured at 8.0 degrees C and rice was measured at 7.0 degrees C. During the drive to Calgary the cooler was turned off. Provide ice inside the cooler to help maintain temperature during the drive to events or freeze perishable foods before an event. Monitor the temperature ensure temperature comes down to 4 degrees C. Store cold perishable foods at 4 degrees C. or below. 2) No probe thermometer was available. Provide probe thermometer to monitor food and coolers.
  13. Risk Management Inspection

    0 infractions

  14. Demand Inspection

    1 infraction

    • 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 vent filters have grease build up with dust attached. Please have the vent filters cleaned.
  15. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat and gravy in the hot holding unit were not being maintained at 60 C as the unit was not turned on. Operator returned items to the fridge until ready to heat.An open container of ranch dressing that requires refrigeration had been stored at room temperature. This was discarded. Ensure foods that require refrigeration are stored at or below 4 C and hazardous foods are stored either at or below 4 C or at or above 60 C. Potentially hazardous foods cannot be stored at room temperature.
    • 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 vent filters have grease build up with dust attached. Please have the vent filters cleaned.
  16. Demand Inspection

    0 infractions

  17. Demand Inspection

    0 infractions

  18. Risk Management Inspection

    0 infractions

  19. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please ensure to keep cleaning clothes in a sanitizer solution, please ensure bleach sanitizer is at 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please obtain bleach test strips.A bleach test strip range acceptable for a food mobile facility should range from 0ppm to 200ppm
    • 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?
      • Please ensure to turn on the hot water to have hot water available through out the day
  20. Risk Management Inspection

    0 infractions

  21. 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?
      • Require annual satisfactory bacteriological water sample prior to operation. Should be a concern as lines are new and use food grade material.130L Fresh water tank.170L Grey water tank.Adequate sized single tanks.Both dishwashing sinks filled with hot water, extra hot water for hand sink.Municipal water source.
  22. Initial 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?
      • Require annual satisfactory bacteriological water sample prior to operation. Should be a concern as lines are new and use food grade material.130L Fresh water tank.170L Grey water tank.Adequate sized single tanks.Both dishwashing sinks filled with hot water, extra hot water for hand sink.Municipal water source.
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