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Ecuathentic - EDM-059

13107 155 Avenue NW Edmonton AB T6V 1B5 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Ecuathentic - EDM-059 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 20, 2024. The most recent inspection, on July 19, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 once on July 20, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 20, 2025. 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 2 times across 2 separate inspections, most recently on July 20, 2025. For example: Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 July 19, 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.

5 inspections

  1. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap was not available when the inspector attempted to wash their hands. Operators grabbed a bottle of dish soap and brought it to the sink area. This soap will work for the purposes of the event, but operators were instructed to obtain a pump-style soap for easier use when handwashing.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • This operator uses a chlorine solution as a surface sanitizer. When tested, there was no measurable chlorine in the sanitizer solution, so a new one was made. When the operator made the new solution, it was noted that the bleach concentrate was lemon scented bleach. Operator has been asked to purchase unscented household bleach for use in making food-safe sanitizer solutions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the cooler used to store butter measured 7°C. The operator turned down the fridge and will monitor it to ensure it reaches 4°C or lower.
    • 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?
      • A water sample has not yet been submitted for testing as required. 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 at a minimum before initial operation for the season or, if in operation continuously, once a year.
  4. Risk Management Inspection

    0 infractions

  5. Demand 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?
      • The water sample submitted in June of 2024 showed the presence of total coliforms. A resample is required. This will be discussed with the operator.

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