Dam Fine Deep Fried - Events
77 Gordon Edward Crescent East St. Paul MB R2E 0H2 · Food - Special Event
Inspection summary
Dam Fine Deep Fried - Events has been inspected 14 times by Alberta Health Services (Environmental Public Health) since July 18, 2024. The most recent inspection, on September 25, 2026, recorded 4 infractions.
6 of 14 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 6 times across 5 separate inspections, most recently on September 25, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 September 4, 2026. 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 8 times across 7 separate inspections, most recently on September 25, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on September 4, 2026. For example:
Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Non-Critical)?
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.
14 inspections
- Demand Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The three-compartment sink was observed to be blocked and used as additional counter space. The operator advised that dishwashing was being conducted every two hours at another food truck owned by the same company. Ensure adequate counter space is provided and the layout is reviewed so that the three-compartment sink remains fully accessible for dishwashing and is not obstructed in the future.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility was observed not to have test strips to test the chemical sanitizer. Replace the test strips.
- 20. Is the facility maintained in a clean and sanitary condition?
- The facility was observed not to be maintained in a clean and sanitary manner. Ensure that all shelves, surfaces, and floors are cleaned and sanitized to prevent microbial growth and pest attraction.
- 21. Is refuse being managed in a suitable manner?
- The garbage was observed to be overflowing. The operator immediately removed the garbage.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- The sanitizer spray bottle was observed to be unlabeled. An operator labelled the spray bottle with permanent marker.Ensure that all cleaning bottles are labeled to identify their contents to prevent contamination onto fooditems.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Non-Critical)?
- A green funnel indicating use for motor oil was observed to be on a food container, operator indicated it is used to transfer powdered food items into the container for mixing beverages. The green funnel was discarded during the inspection. Ensure that all food equipment used are suitable and food grade to prevent contamination of food items.
- 20. Is the facility maintained in a clean and sanitary condition?
- The pump nozzles for lemonade syrup and the lemon squeezer were observed to have accumulated debris. An operator cleaned and sanitized the above-mentioned items. Ensure that all food equipment and utensils are maintained in a clean and sanitary condition.
- 09. Are chemicals stored and handled in a safe manner?
- Demand Inspection
0 infractions
- Demand Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 3-compartment sink was available for dishwashing, however, operator was planning on taking all dishes back to his airbnb to avoid filling up the grey water tank. PHI advised that was not allowed and dishes must be done in the approved sinks on-site. Operator agreed.
- 20. Is the facility maintained in a clean and sanitary condition?
- 1. Grease build up and food debris was seen on some of the counters and utensils. Operator was asked to clean and sanitize the areas and did so during inspection.2. Operator was planning on using a cooler to store ice for drinks. The cooler had visible dirt. PHI asked operator to clean and sanitize the cooler and he did so during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
1 infraction
- 20. Is the facility maintained in a clean and sanitary condition?
- 1. There is old batter build-up on multiple surfaces and the fryers- Remove batter build-up and clean and sanitize surfaces2. There is duct tape on the countertop mixer that is peeling and collecting dirt and debris. Operator removed tape and now there is a sticky residue.- Remove sticky residue and ensure mixer free of debris
- 20. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
1 infraction
- 20. Is the facility maintained in a clean and sanitary condition?
- Stains build-up on the deep freezers and stand-up cooler in the truck. Clean the deep freezers and stand-up cooler.
- 20. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bottle of bleach sanitizer concentration was tested at 0ppm. The operator remade the solution and was tested at 200ppm.Ensure that the required minimum concentration sanitizing is met. Bleach solution must be at 200ppm for clean in place methods.
- 20. Is the facility maintained in a clean and sanitary condition?
- Stains build-up on the deep freezers and stand-up cooler in the truck. Clean the deep freezers and stand-up cooler.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer in the spray bottles was measured than 100ppm.Use 100ppm chlorine (1/2 teaspoon bleach per L water).
- 20. Is the facility maintained in a clean and sanitary condition?
- Stains build-up on the deep freezers and stand-up cooler in the truck. Clean the deep freezers and stand-up cooler.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Initial Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 3 compartment sink for dishwashing was covered by a large cutting board.- Cutting board removed. -2 of the dishwashing compartments must be accessible at all times. Do not cover with cutting board.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions