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Coco's Smoke Shack - NTH-1469

4622 53 Street Grimshaw AB T0H 1W0 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Coco's Smoke Shack - NTH-1469 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 21, 2024. The most recent inspection, on September 12, 2026, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 4 times across 4 separate inspections, most recently on September 12, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on June 20, 2026. 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?

  • 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 June 20, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 August 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 separate inspections, most recently on June 20, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    3 infractions

    • 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 are expired. Obtain new test strips.
    • 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 is partially blocked by a freezer and difficult to access. An alternative must be determined to the location of the freezer so the hand sink is easily accessible.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • This is an outstanding violation from the inspection conducted from past inspection. Please confirm whether it has been corrected by submitting a photo of corrected violation via email. A copy of the facility's current food handling permit was not posted in a location that is visible to the public while operating.Ensure that a copy of the current food handling permit is available/posted in the mobile while operating.June 20, 2026 - Permit was not posted.
  2. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle not labeled. All chemical containers must be labeled to indicate contents.
    • 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?
      • Pest control records have not been started.Written pest control records must be started and available for review.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • This is an outstanding violation from the inspection conducted from past inspection. Please confirm whether it has been corrected by submitting a photo of corrected violation via email. A copy of the facility's current food handling permit was not posted in a location that is visible to the public while operating.Ensure that a copy of the current food handling permit is available/posted in the mobile while operating.June 20, 2026 - Permit was not posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records have not been kept. Ensure that written sanitation records are started and maintained. These should be available to review.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the gravy in the hot holding unit was measured at 56.8 °C.Staff immediately increased the temperature, and a subsequent measurement showed above 60 °C.Ensure hot holding equipment is plugged in and preheated before the event so that the temperature reaches above 60 °C. Once the equipment is hot enough, maintain hot foods at or above 60 °C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizing solution test strips were not observed at the time of inspection.Ensure that sanitizing solution test strips are available at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • This is an outstanding violation from the inspection conducted from past inspection. Please confirm whether it has been corrected by submitting a photo of corrected violation via email. A copy of the facility's current food handling permit was not posted in a location that is visible to the public while operating.Ensure that a copy of the current food handling permit is available/posted in the mobile while operating.
  4. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizing solution test strips were not observed at the time of inspection.Ensure that sanitizing solution test strips are available at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Non-Critical)?
      • Cardboard placed under hot plate. The cardboard is flammable and must be removed.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • This is an outstanding violation from the inspection conducted from past inspection. Please confirm whether it has been corrected by submitting a photo of corrected violation via email. A copy of the facility's current food handling permit was not posted in a location that is visible to the public while operating.Ensure that a copy of the current food handling permit is available/posted in the mobile while operating.
  5. Monitoring Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A copy of the facility's current food handling permit was not posted in a location that is visible to the public while operating.Ensure that a copy of the current food handling permit is available/posted in the mobile while operating.
  6. Demand Inspection

    2 infractions

    • 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 bare wood dunnage rack is used in the lower cupboard. Bare wood will absorb moisture and is not cleanable. Paint or varnish the wood to seal it and make it smooth, nonporous and easily cleanable. The ventilation system is overdue for professional inspection/cleaning. Have the ventilation unit serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning and sanitation program has not been developed. Develop and maintain cleaning and sanitation procedures and records.
  7. Initial Inspection

    5 infractions

    • 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 are not available. Obtain test strips capable of measuring 100-200ppm chlorine.
    • 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?
      • A water sample has not been submitted. A water sample must be submitted at the beginning of each season to confirm that the water tanks are free of contamination. A sample must be submitted and clear before starting operations.
    • 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?
      • Even when pests are not evident, a pest monitoring program is required. Develop and maintain a pest monitoring program.
    • 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 bare wood dunnage rack is used in the lower cupboard. Bare wood will absorb moisture and is not cleanable. Paint or varnish the wood to seal it and make it smooth, nonporous and easily cleanable. The ventilation system is overdue for professional inspection/cleaning. Have the ventilation unit serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning and sanitation program has not been developed. Develop and maintain cleaning and sanitation procedures and records.

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