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Cowgirl Brew Co. - NTH-1792

91056 township road 734 Valhalla AB T0H 3M0 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Cowgirl Brew Co. - NTH-1792 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 29, 2026. The most recent inspection, on July 9, 2026, recorded 1 infraction.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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, 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 once on April 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on April 29, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 29, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on April 29, 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.

4 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dairy product being transported without coolant (separate cooler from ice) and was trying to serve beverages to customers without being setup and high risk products not under adequate temperature control.- PHI instructed to setup before accepting customer orders as high risk products need to be under temperature control- PHI revisited unit later and setup was acceptable
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:1. An approved sanitizing solution was not noted on board this mobile food vending unit. The approved sanitizing solutions include: chlorine bleach (100 PPM), quaternary ammonia (200 PPM), or iodine (12.5-25 PPM).The owner / operator of this facility is requested to conduct the following, namely:1. Ensure an approved sanitizing solution is prepared for this facility.2. Ensure chemical test strips are obtained to verify the concentration of the chemical sanitizing solution being used.
    • 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. Records were not noted for: refrigeration temperaturesThe owner / operator of this facility is requested to conduct the following, namely:1. Ensure refrigeration temperature records are kept onsite (for any appliances that are planned to store foods / beverages that contain high risk food ingredients).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. The plumbing system was not yet functional. The main hand sink did contain liquid soap and paper towels.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the hand wash sink contains hot and cold potable water, liquid hand soap, and disposable hand towels.
    • 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?
      • At time of inspection:1. The current proposal is to change from a mobile food unit class-B to a mobile food unit - class-D. A base of operation is not necessary for a mobile unit - class-D as long as all refrigeration units / equipment are kept powered when not in operation / being used.2. A microbiological water sample has not yet been submitted to the regional heath authority for this mobile food vending unit.The owner / operator of this facility is requested to conduct the following, namely:1. Retrieve a microbiological water sample from this mobile food vending unit and submit to the regional health authority for laboratory analysis.
    • 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. Pest control records were not yet available on board this mobile food vending unit.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure pest control records are made available on board this facility.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • At time of inspection:1. There did not appear to be any garbage / waste receptacles inside this mobile food vending unit.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure this facility contains an adequate quantity of garbage / refuse receptacles.

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