Cone Crazy - EDM-1179

Site 17 PO Box 1 Rural Route 1 Gunn AB T0E 1A0 · Food - Mobile Vendor

7 inspections

1. Monitoring InspectionJul 10, 2026

   7 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • Cookies originating from a private home kitchen were observed on site. Food offered for sale must be obtained from approved and permitted sources. Photos were taken of the products observed and operator was instructed to remove the affected products from the facility.
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • There was no prepared sanitizer spray solution available at the time of inspection despite food service occurring. Requirements for preparing and maintaining sanitizer solutions at the appropriate concentration were reviewed with staff on site.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • 1. Employee was observed handling payments and then returning to food handling activities without washing hands. Proper handwashing requirements between handling money and food preparation/service were discussed with the operator.2. The handwashing sink was obstructed with cloths and was not readily accessible for employee use. Handwashing sinks must remain unobstructed and available at all times.
   • 09. Are chemicals stored and handled in a safe manner?
     • Chemical spray bottles were observed without proper identification labels. All chemical containers must be clearly labelled with their contents. Operator corrected the deficiency during the inspection.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Sanitizer test strips were not available at the time of inspection. Appropriate test strips must be maintained on site to verify sanitizer concentrations are within effective ranges.Operator advised that they were stored in a personal vehicle. Health inspector has requested that a photo be sent showing the test strips in the food facility in order to clear the violation.
   • 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 has not been submitted ahead of operations for the 2026 operating season. **July 2026 UPDATE**Operator advised that a water sample was submitted; however, no sample record could be located in the database. Further investigation required or another sample should be submitted.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Ice cream scoops were observed being stored in a container of stagnant, warm water between uses. Utensils must be stored in a manner that protects against contamination and prevents microbial growth. Proper scoop storage procedures were reviewed with the operator, and a sanitizer storage step was introduced and implemented during the inspection.Operator plans to switch to a boiling water sanitizer in the future.
2. Risk Management InspectionJun 18, 2026

   2 infractions

   • 09. Are chemicals stored and handled in a safe manner?
     • **OUTSTANDING**Spray bottles in the facility containing CHLORINE sanitizer solutions had labels indicating the contents were QUAT sanitizer solutions (AVMOR Sani Stuff). Please relabel the bottles to indicate their correct contents.Please also label all other unlabeled bottles containing chemicals. This includes cleaners.2026 - Operator has indicated over the phone that this has been corrected. Photo evidence will be sent by email in order to clear this violation.
   • 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 has not been submitted ahead of operations for the 2026 operating season. Operator plans to submit a bacteriological water sample in the next week.
3. Risk Management InspectionMay 30, 2025

   4 infractions

   • 09. Are chemicals stored and handled in a safe manner?
     • **OUTSTANDING**Spray bottles in the facility containing CHLORINE sanitizer solutions had labels indicating the contents were QUAT sanitizer solutions (AVMOR Sani Stuff). Please relabel the bottles to indicate their correct contents.Please also label all other unlabeled bottles containing chemicals. This includes cleaners.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • **OUTSTANDING**Test strips are needed to test sanitizer solutions. Test strips have been ordered off Amazon but had not yet arrived.
   • 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?
     • 1. Hot water at adequate pressure was available at the taps in the facility for handwashing and dishwashing. The water from the hot water tap had the presence of a sand-like sediment. This may be caused by hardwater build up. Operators have been instructed to flush the hot water system to return it to proper working condition. A Portable Commercial Stainless-Steel Sink with handwashing and dishwashing facilities had been brought out by the operator and was placed at the rear of the facility in close proximity to food handlers. This equipment had on-demand hot water from a municipal source and can serve as a temporary fix while the operators work to flush the hot water system.2. A water sample had not been submitted for the 2025 operating season. Samples of water used for food preparation or hand washing must be collected from the mobile unit’s taps and submitted to the provincial laboratory for analysis before the initial operation for the season.** This violation will be considered corrected upon receipt of a satisfactory water sample and confirmation that the hot water tank is able to provide sediment-free potable water. **
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Non-Critical)?
     • **OUTSTANDING**One of the extension hoses used to supply water to the truck was not food grade. Note that the water is not used as an ingredient for this facility; however, food grade plumbing components are still required. Owner must ensure that all hoses supplying water to the unit are food grade.
4. Risk Management InspectionMay 28, 2025

   4 infractions

   • 09. Are chemicals stored and handled in a safe manner?
     • Spray bottles in the facility containing CHLORINE sanitizer solutions had labels indicating the contents were QUAT sanitizer solutions (AVMOR Sani Stuff). Please relabel the bottles to indicate their correct contents.Please also label all other unlabeled bottles containing chemicals. This includes cleaners.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Test strips are needed to test sanitizer solutions. Requirements discussed with operator and further information will be shared by email. Operator plans to order test strips online. UPDATE: test strips ordered off Amazon but had not yet arrived.
   • 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?
     • 1. Hot water was not available for any of the sinks. Ensure hot water is available at all taps for handwashing and dishwashing. This must be done prior to any food handling or service. 2. A water sample had not been submitted for the 2025 operating season. Samples of water used for food preparation or hand washing must be collected from the mobile unit’s taps and submitted to the provincial laboratory for analysis before the initial operation for the season. 3. During the follow up inspection on May 29, there was also significantly decreased water pressure. This must also be addressed prior to food service.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Non-Critical)?
     • One of the extension hoses used to supply water to the truck was not food grade. Note that the water is not used as an ingredient for this facility; however, food grade plumbing components are still required. Owner must ensure that all hoses supplying water to the unit are food grade.
5. Monitoring InspectionMay 23, 2025

   3 infractions

   • 09. Are chemicals stored and handled in a safe manner?
     • Spray bottles in the facility containing CHLORINE sanitizer solutions had labels indicating the contents were QUAT sanitizer solutions (AVMOR Sani Stuff). Please relabel the bottles to indicate their correct contents.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Test strips are needed to test sanitizer solutions. Requirements discussed with operator and further information will be shared by email. Operator plans to order test strips online.
   • 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?
     • 1. Hot water was not available for any of the sinks. Ensure hot water is available at all taps for handwashing and dishwashing. This must be done prior to any food handling or service. 2. A water sample had not been submitted for the 2025 operating season. Samples of water used for food preparation or hand washing must be collected from the mobile unit’s taps and submitted to the provincial laboratory for analysis before the initial operation for the season. Please ensure that a water sample is submitted at the next available sampling date at the local health unit. A sample bottle has been provided.
6. Risk Management InspectionJul 9, 2024

   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)?
     • Test strips are needed to test sanitizer solutions. Requirements discussed with operator and further information will be shared by email. Operator plans to order test strips online.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Non-Critical)?
     • The hoses used for the water supply were not food grade. Information on food grad hoses was provided to the operator. Note that the water is not used as an ingredient for this facility; however, food grade plumbing components are still required. Owner has agreed to purchase new, food grade hose(s) for the unit.
   • 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 outside area of the food establishment requires proper protection in the form of walls and a floor. Options were discussed with the owner and operator at the time of inspection.
7. Initial InspectionJul 5, 2024

   8 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Sanitizer bottles were filled with Mr. Clean cleaner solutions. Quat sanitizer concentrate was available in the unit and the operator prepared a solution during the inspection.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • A thermometer was not available for verifying internal cooking temperatures of hot dogs and taquitos. A probe thermometer is to be purchased.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Improper storage of toppings for hot dogs. Food items that require refrigeration were observed to be sitting out without proper temperature control. Options for proper storage discussed with operator. They will implement an ice bath for proper temperature control.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Test strips are needed to test sanitizer solutions. Requirements discussed with operator and further information will be shared by email. Operator plans to order test strips online.
   • 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?
     • During the inspection operators were observed to be using 5-gallon jugs of water to supply their sinks in the outside area. The water for the interior of the mobile unit was not available. The unit will be tying into well 1 of the Willowbend Resort. The requirements for a mobile unit operating on a long-term basis from a fixed location state that the unit must be connected to the local potable water supply. PHI to verify the connection during the follow up visit on July 9.
   • 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?
     • Unit did not have a valid food handling permit at the time of inspection. Operators stated that one had been submitted. PHI consulted with permit admin who had no record of it. A new permit was requested from operators prior to PHIs return visit on July 9.
   • 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 outside area of the food establishment requires proper protection in the form of walls and a floor. Options were discussed with the owner and operator at the time of inspection.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Improper ice cream scoop storage. Scoops were observed to be stored in room temperature water between uses. Ice cream scoops are to be kept in clean cold water (4C) or sanitized in an appropriate sanitizer solution between uses. Either option must be changed out every 2 hours or as needed if the solution becomes contaminated.The operator has many extra scoops available to change out as needed.