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Cowbellas

9913 100 Street Sexsmith AB T0H 3C0 · Food - General

Official record from Alberta →

Inspection summary

Cowbellas has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on January 23, 2026, found no infractions.

7 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The last 3 inspections in a row found no infractions. 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.

  • 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 across 2 separate inspections, most recently on April 8, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 October 2, 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?

  • 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 October 2, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on April 8, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on April 8, 2025. 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.

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • At time of inspection:1. Refrigeration / hot-holding temperatures and dishwasher sanitize concentrations are not currently being recorded.The owner / operator of this facility is requested to conduct the following, namely:1. Begin recording all refrigeration / hot holding temperatures as well as dishwasher final sanitize concentrations. Food safety recording documents were served to the owner / operator of this facility.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Raw shell eggs were improperly stored above ready-cooked / ready-to-consume foods in two (2) refrigeration units - on the main kitchen line. Be advised that there was no evidence of raw egg dripping onto foods stored directly below.The owner / operator of this facility is requested to conduct the following, namely:1. DO NOT store raw meats (including raw shell eggs) above ready-cooked or ready-to-consume foods / beverages. All raw meat items must be kept stored on the lowest shelf within all applicable refrigeration appliances.****THIS ISSUE WAS ADDRESSED DURING INSPECTION.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At time of inspection:1. The chemical-sanitizing mechanical dishwasher was producing a final chlorine sanitize concentration of 0 PPM.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a qualified dishwasher technician to inspect this appliance and make any necessary repairs to ensure a final chlorine sanitize concentration of 100 PPM is being maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. Some minor cleaning and re-organizing is required in some areas of this entire facility, namely- Inside some upright refrigeration / freezer appliances- Inside the ice cream freezer in the front dining area.- The rear dry storage area needs some minor cleaning and re-organizing.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all areas noted are re-organized and cleaned as required.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Raw meat (which includes raw shell eggs) were found to be stored above ready-cooked or ready-to-consume foods / beverages. Be advised that raw shell eggs are considered a raw meat and thus must be treated the same way.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all raw meat (including raw shell eggs) are kept stored either on their own shelf (in its entirety) or stored on the bottom shelf where the potential for cross contamination of ready-cooked or ready-to-consume foods / beverages is minimized.*****THIS ISSUE WAS ADDRESSED DURING INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration temperatures noted were at or below 4 Degrees Centigrade - SATISFACTORY.2. All hot-holding temperatures noted were at or above 60 Degrees Centigrade – SATISFACTORY.3. There was one or more refrigeration devices that did not contain a functional thermometer within. Be advised that all refrigeration devices that contain high risk / perishable food and / or beverages must contain a functional thermometer within.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all refrigeration devices contain a functional thermometer.
    • 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?
      • At time of inspection:1. This facility does not appear to have a pest control plan or records available for review.Be advised that all commercial food establishments must have a pest control plan in place to ensure pest issues do not exist. This can occur in one of two ways:1. Hire a qualified pest control professional (copies of invoices / receipts must be kept on-site for review) or2. Fill out the AHS pest control checklist once (1) per month and ensure all checklists are placed in a binder and kept on site so that they can be reviewed during future inspections.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a pest control plan / records are made available for review for this facility. If using the pest control checklist, one checklist must be filled out once (1) per month and kept in a binder so that they can be reviewed upon future inspections. A maximum of the most recent twelve (12) checklists are only required to be kept in this binder.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. Some areas within the kitchen and rear storage area require some minor clean-up.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all areas (requiring cleaning) are cleaned.
  7. Monitoring Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • At time of inspection:1. Raw meat was noted to be stored directly above ready-cooked or ready-to-consume foods. During inspection, raw meat drippings did not appear to contaminate any food items stored below.The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary adjustments to ensure raw meats (including raw shell eggs) are kept stored on the lowest shelving units inside all applicable refrigeration units.*******THIS ISSUE WAS ADDRESSED DURING INSPECTION.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At time of inspection:1. The 3-compartment sink method for dishwashing was being utilized. During inspection, it was noted that the third sink had zero (0) ppm chlorine residual - indicating that all dishware and utensils were not being properly sanitized after being washed.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the appropriate concentration of sanitizer is being placed inside the third sink to ensure all dishware / utensils are properly being sanItized.******THIS ISSUE WAS ADDRESSED DURING INSPECTION.
    • 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?
      • At time of inspection:1. There did not appear to be any pest control records available to be reviewed during inspection.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure pest control records are made 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?
      • At time of inspection:1. Practices found in this facility are contrary to the conditions noted on the food handling permit. This facility is not permitted to emit excessive grease within this facility (i.e. with the use of a deep fat fryer).2. An invalid food handling permit was posted at this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all practices within this facility comply to the conditions noted on the food handling permit.2. Ensure a valid food handling permit is posted in a location easily visible to all patrons.******THIS ISSUE WAS ADDRESSED DURING INSPECTION.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At time of inspection:1. There were no Alberta-approved food safety training certificates available in this facility for review.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all Alberta-approved food safety training certificates are kept on-site so that they can be reviewed during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. The main kitchen and rear facility require cleaning.2. There did not appear to be a completed sanitation program available for this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Clean / sanitize both the main kitchen and rear storage areas.2. Ensure the sanitation program is completed for this entire facility.

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