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Diane's Country Kitchen - CNT-482

12229 Township Road 484 Beaver County AB T0B 4E0 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Diane's Country Kitchen - CNT-482 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since July 11, 2024. The most recent inspection, on September 22, 2026, recorded 4 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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 3 times across 2 separate inspections, most recently on September 22, 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 September 22, 2026. For example: Is the facility free of a pest infestation?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 14, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 11, 2024. 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 11 times across 6 separate inspections, most recently on September 22, 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.

8 inspections

  1. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips are available at the time of inspection. As a result, staff are unable to verify that sanitizer solutions are being maintained at the required concentration for effective sanitizing. Ensure that appropriate sanitizer test strips are available on-site and used routinely to verify that sanitizer solutions are maintained at the required concentration. Testing supplies must be readily accessible and maintained at all times.SEPTEMBER 22, 2026 UPDATE:Test strips still outstanding - please ensure to purchase and use to verify correct sanitizing concentration.
    • 15. Is the facility free of a pest infestation?
      • A significant number of fruit flies are observed throughout the facility at the time of inspection. Numerous fruit flies are seen flying and congregating around a net that covers a shelf to prevent items from falling during transport. This area is located directly above a food preparation area. The presence of fruit flies may result in contamination of food, food-contact surfaces, and equipment and indicates that pest control and sanitation measures are not adequately controlling pest activity.Ensure that effective pest control measures are implemented and maintained to eliminate fruit fly activity within the facility. The affected areas, including the net and surrounding surfaces, should be thoroughly cleaned as needed to remove potential breeding and harborage sites. Food preparation areas must be protected from contamination and maintained free of pests at all times.SEPTEMBER 22, 2026 UPDATE:Observed at the time of inspection several more house flies inside the mobile food truck.Based on this observation, please complete the following:1) Ensure the door and order window have proper fly screens to prevent the entry of flies and remove existing flies in the unit.2) Purchase and install a fly light control device - would suggest purchasing on-line and ensure the device is meant for use in a food establishment.3) Remove existing sticky fly paper (at the time of inspection was located at the back of the unit and had several dead flies on the strip) and do not place these inside the mobile food truck.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1- Multiple pieces of equipment are observed to have an accumulation of debris, grease, and/or residue at the time of inspection.Ensure that all equipment is cleaned and sanitized at a frequency sufficient to prevent the accumulation of debris and residue. All equipment must be maintained in a clean and sanitary condition and included in the facility's regular cleaning schedule.2- A net used within the facility is observed heavily attracting fruit flies. The presence of residue and pest activity on this surface may contribute to the breeding and spread of flies and may increase the risk of contamination, particularly as the net is located above a food preparation area.Ensure that the mesh/net is removed, thoroughly cleaned and maintained in a sanitary condition. Cleaning must be conducted at a frequency sufficient to prevent the accumulation of debris and to eliminate conditions that attract pests.SEPTEMBER 22, 2026 UPDATE:1) Netting of concern (from August 14, 2026 inspection report) has been removed from the mobile food truck.2) Thorough cleaning of surfaces (e.g. - particularly on the floor behind the cooking equipment) and also on the trim on the joints on the ceiling) is required. As a suggestion only and as discussed, you may wish to reach out to the Viking Colony to facilitate this thorough cleaning which is still required. Acknowledge that some cleaning has been carried out but is still not sufficient as per our requirements.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Numerous dark specks consistent with fruit fly fecal matter are observed on the ceiling above the food preparation area. A substantial accumulation is present, indicating that the surface has not been cleaned for an extended period and that fruit fly activity has been ongoing within the facility. Ensure that effective pest control measures are implemented and maintained to eliminate fruit fly activity. The ceiling and all affected surfaces must be thoroughly cleaned and sanitized, and the facility must be maintained in a clean and sanitary condition to prevent pest harbourage and contamination of food preparation areas.SEPTEMBER 22, 2026 UPDATE:Above housekeeping issue is still outstanding - several of these same dark specks were observed particularly on the trim on the ceiling of the mobile food truck.Again, as previously mentioned, we would encourage the operator to reach out to the Viking Colony to facilitate this remaining cleaning required to ensure it is completed fully.
  2. Demand Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Moldy bread is observed within the facility at the time of inspection. When questioned, the operator stated that the bread was not intended for consumption.The bread was voluntarily discarded during the inspection. Ensure that spoiled, moldy, or otherwise unfit food is identified and discarded promptly and is not stored in food preparation or food storage areas.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bleach sanitizer solution is tested at approximately 10 ppm at the time of inspection, which is below the concentration required for effective sanitizing. The operator added additional bleach to the solution during the inspection to increase the sanitizer concentration to 100 ppm. Ensure that sanitizer solutions are prepared and maintained at the required concentration and verified using appropriate test strips on a routine basis.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1- Food items are observed stored inside the designated handwashing sink at the time of inspection while food preparation activities are occurring. The storage of food items in the handwashing sink obstructs access for handwashing, and staff are observed preparing food while the sink is unavailable for use, indicating that proper handwashing cannot be performed as required. The operator removed the food items from the handwashing sink during the inspection and washed their hands. Ensure that handwashing sinks are kept clear, fully accessible, and used only for handwashing purposes at all times. Staff must have continuous access to handwashing facilities during food preparation and handling activities.2-The operator is observed handling food while wearing gloves without first washing their hands. In addition, on multiple occasions during the inspection, the operator performs tasks that require glove changes and handwashing between activities but continues using the same gloves. The operator is reminded during the inspection to remove contaminated gloves, wash their hands, and put on a new pair of gloves. Ensure that hands are washed thoroughly before putting on gloves and whenever glove changes are required. Gloves must be changed between tasks, after contamination, and whenever handwashing would otherwise be required.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips are available at the time of inspection. As a result, staff are unable to verify that sanitizer solutions are being maintained at the required concentration for effective sanitizing. Ensure that appropriate sanitizer test strips are available on-site and used routinely to verify that sanitizer solutions are maintained at the required concentration. Testing supplies must be readily accessible and maintained at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • During the inspection, water is observed leaking from the exterior of the mobile food unit at the time of inspection. When questioned, the operator indicated that the leak was originating from the handwashing sink plumbing, and the water supply to the sink had been shut off.Ensure that the leak is repaired and that the handwashing sink is maintained in good working order, supplied with running water, and fully operational at all times during food operation. The handwashing sink must be readily accessible and available for use by staff.
    • 15. Is the facility free of a pest infestation?
      • A significant number of fruit flies are observed throughout the facility at the time of inspection. Numerous fruit flies are seen flying and congregating around a net that covers a shelf to prevent items from falling during transport. This area is located directly above a food preparation area. The presence of fruit flies may result in contamination of food, food-contact surfaces, and equipment and indicates that pest control and sanitation measures are not adequately controlling pest activity.Ensure that effective pest control measures are implemented and maintained to eliminate fruit fly activity within the facility. The affected areas, including the net and surrounding surfaces, should be thoroughly cleaned as needed to remove potential breeding and harborage sites. Food preparation areas must be protected from contamination and maintained free of pests at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1- Multiple pieces of equipment are observed to have an accumulation of debris, grease, and/or residue at the time of inspection.Ensure that all equipment is cleaned and sanitized at a frequency sufficient to prevent the accumulation of debris and residue. All equipment must be maintained in a clean and sanitary condition and included in the facility's regular cleaning schedule.2- A net used within the facility is observed heavily attracting fruit flies. The presence of residue and pest activity on this surface may contribute to the breeding and spread of flies and may increase the risk of contamination, particularly as the net is located above a food preparation area.Ensure that the mesh/net is removed, thoroughly cleaned and maintained in a sanitary condition. Cleaning must be conducted at a frequency sufficient to prevent the accumulation of debris and to eliminate conditions that attract pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Numerous dark specks consistent with fruit fly fecal matter are observed on the ceiling above the food preparation area. A substantial accumulation is present, indicating that the surface has not been cleaned for an extended period and that fruit fly activity has been ongoing within the facility. Ensure that effective pest control measures are implemented and maintained to eliminate fruit fly activity. The ceiling and all affected surfaces must be thoroughly cleaned and sanitized, and the facility must be maintained in a clean and sanitary condition to prevent pest harbourage and contamination of food preparation areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 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?
      • Required bacteriological water sample could not be collected at the time of inspection since the 40 gallon potable water tank was empty.Operator is to collect/submit a bacteriological water sample on Wednesday June 11, 2025 from the kitchen sink faucet and drop off directly at the Provincial Laboratory.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    3 infractions

    • 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?
      • Observed existing food handling permit expired on June 30, 2023.The owner has stated that she is unable to retrieve the email from the email address we have on file and subsequently will have to reissue another valid food handling permit.Once received, you will also need to secure the permit glass frame to the wall inside the mobile food unit and in full view of all patrons.July 11/24 Update:Valid permit in place, but not on display. Display required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lack of cover over florescent light unit, installation required.July 11/24 Update:Cover still not placed over light fixture. Installation required ASAP.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleaning improved from previous, however excess soil/debris still situated throughout including:- Recycling cans underneath toaster/mini oven table- Till receipts at right of till/serving area- Various dishes & utensils stored in 3 cpt sink and handwash basin (Sinks are not to be used for storage whjle operational)- Grease/debris accumulation evident on fume hood & grease filters, floor area underneath grill unit. ROUTINE cleaning of these areas required.
  7. Demand Inspection

    4 infractions

    • 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?
      • Water sample not submitted for 2024 operational season. Operator states uses bottled water in tanks, but bacteriological sample still required. Collection/submission of water sample required ASAP. July 25, 2024:Bacteriological water sample collected on July 23, 2024 was present for Total Coliforms - will relay the result to the submitter/mobile food truck owner for follow-up action. Mobile food truck will be paused for operations until water issue has been resolved.
    • 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?
      • Observed existing food handling permit expired on June 30, 2023.The owner has stated that she is unable to retrieve the email from the email address we have on file and subsequently will have to reissue another valid food handling permit.Once received, you will also need to secure the permit glass frame to the wall inside the mobile food unit and in full view of all patrons.July 11/24 Update:Valid permit in place, but not on display. Display required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lack of cover over florescent light unit, installation required.July 11/24 Update:Cover still not placed over light fixture. Installation required ASAP.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleaning improved from previous, however excess soil/debris still situated throughout including:- Recycling cans underneath toaster/mini oven table- Till receipts at right of till/serving area- Various dishes & utensils stored in 3 cpt sink and handwash basin (Sinks are not to be used for storage whjle operational)- Grease/debris accumulation evident on fume hood & grease filters, floor area underneath grill unit. ROUTINE cleaning of these areas required.
  8. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Main upright fridge unit temp approx 16 degrees C at time of site visit. This unit is to be maintained at 4 Degrees C or less at all times perishable food items are stored here. Note - adjustment made at time of site visit.
    • 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?
      • Water sample not submitted for 2024 operational season. Operator states uses bottled water in tanks, but bacteriological sample still required. Collection/submission of water sample required ASAP.
    • 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?
      • Observed existing food handling permit expired on June 30, 2023.The owner has stated that she is unable to retrieve the email from the email address we have on file and subsequently will have to reissue another valid food handling permit.Once received, you will also need to secure the permit glass frame to the wall inside the mobile food unit and in full view of all patrons.July 11/24 Update:Valid permit in place, but not on display. Display required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lack of cover over florescent light unit, installation required.July 11/24 Update:Cover still not placed over light fixture. Installation required ASAP.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleaning improved from previous, however excess soil/debris still situated throughout including:- Recycling cans underneath toaster/mini oven table- Till receipts at right of till/serving area- Various dishes & utensils stored in 3 cpt sink and handwash basin (Sinks are not to be used for storage whjle operational)- Grease/debris accumulation evident on fume hood & grease filters, floor area underneath grill unit. ROUTINE cleaning of these areas required.
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