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Cobb's Adventure Park - Kitchens

1500 84 Street NE Calgary AB T2A 7X4 · Food - General

Official record from Alberta →

Inspection summary

Cobb's Adventure Park - Kitchens has been inspected 8 times by Alberta Health Services (Environmental Public Health) since July 11, 2024. The most recent inspection, on August 20, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 8 times across 4 separate inspections, most recently on August 6, 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 July 9, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 11, 2024. 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 5 separate inspections, most recently on August 20, 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?

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.

8 inspections

  1. Risk Management 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?
      • 1. Wooden painted counter top in cafe was starting to show signs of wear. Repaint so that surface is smooth, non-porous and easy to clean. 2. There was a piece of unfinished wood on wall of food truck (likely where pane of glass had been). Paint or finish so that all walls are smooth, non-porous and easy to clean. 3. Baseboards in food truck were damaged. Replace to facilitate easy cleaning.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer measured 0ppm. Please ensure chlorine sanitizer is maintained at 100ppm and available whenever food preparation is occurring.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were being washed in hand sink in ice cream trailer. Ensure all dishes are washed following proper manual dishwashing method in three compartment sink. Handwash sink must be kept clear for handwashing 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 test strips onsite were expired. Please obtain new chlorine test strips.
    • 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. Wooden painted counter top in cafe was starting to show signs of wear. Repaint so that surface is smooth, non-porous and easy to clean. 2. There was a piece of unfinished wood on wall of food truck (likely where pane of glass had been). Paint or finish so that all walls are smooth, non-porous and easy to clean. 3. Baseboards in food truck were damaged. Replace to facilitate easy cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning was required in the following areas:- Floor of cafe (cleaning was underway during inspection)- Floor of food storage area including under shelving- Ceiling of food storage area
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:- ventilation canopy baffles
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Chlorine sanitizer measured greater than 100ppm. Ensure chlorine sanitizer is mixed properly to 100ppm.2. Used cleaning cloths were observed sitting on the counter and in sinks throughout the facility. Cleaning cloths must be stored in sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Two containers of partially cooked fries were at room temperature. These were placed into cooler during the inspection. Ensure cooling occurs rapidly.2. Hot holding unit with gravy had been turned off. It was turned back on during the inspection. Ensure hot holding unit maintains food at 60 degrees Celsius or above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Staff were not sanitizing dishes after washing. Ensure the proper two or three compartment sink method is followed for dishwashing. Review method with all staff. 2. Dishwasher was not being run on sanitize cycle. Ensure sanitize cycle is used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:- ventilation canopy baffles- hard to reach areas of floor in food prep and food storage areas.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bottles of chlorine sanitizer that were tested were significantly above 200 ppm. Ensure chlorine sanitizer is 100 ppm. *Cited again July 11, 2024*Cited again July 25, 2024
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bottles of chlorine sanitizer that were tested were significantly above 200 ppm. Ensure chlorine sanitizer is 100 ppm. *Cited again July 11, 2024
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. Bottles of degreaser and lysol in icecream truck were not labelled. Ensure all chemical bottles are labeled so their contents are known. 2. Bottles of degreaser and lysol were stored on counter by sinks in ice cream truck. Please store these away from food prep and dishwashing areas.
    • 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 could not be located at time of inspection. Ensure chlorine test strips are available in areas where sanitizing solution is made.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Trim behind handsink in main kitchen is water damaged. Please replace/repair and ensure area is impervious to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Drawers containing utensils in main kitchen had crumbs and food debris. Please clean.
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