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Festival City Concessions - EDM-1425

8315 Argyll Road NW Edmonton AB T6C 4B2 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Festival City Concessions - EDM-1425 has been inspected 15 times by Alberta Health Services (Environmental Public Health) since August 16, 2024. The most recent inspection, on August 21, 2026, found no infractions.

10 of 15 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 5 times across 3 separate inspections, most recently on August 18, 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 2 times across 2 separate inspections, most recently on June 5, 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)?

  • 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 August 18, 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.

15 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - 2 different baskets of corn dogs (cooked) were stored at room temperature in cold fryer baskets and not in hot holding to maintain temperature as required. External temperature was measured at: 35-39'C. Staff to place in hot holding once reheated.** - an insert of cooked chicken was stored at room temperature. External temperature was 19-20'C. Discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - the steam table was not on, high risk donair beef (cut) was observed stored within. External temperature was measured at 31'C. Discarded during inspection. PHI reviewed important temperatures to avoid food borne illness with staff onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - a bag of hotdogs were thawing improperly at room temperature. External temperature was measured at 17-18'C. Discarded during inspection. Thawing practices were reviewed with staff onsite. PHI asked staff how to thaw safely - no suggestions were provided - please train staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - multiple items were stored in the handwashing sink, making the handwashing sink inaccessible for frequent and proper use for handwashing.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility was using pool chlorine test strips at the time of inspection. Operator made kitchen chlorine test strips available onsite.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was 1000pm and above the approved concentration of 100ppm. Corrected during inspection. PHI coached employee onsite on mixing a 100ppm Bleach sanitizer solution.Action Required:Ensure food grade sanitizers are not higher than approved concentrations (100ppm Bleach or 200ppm QUATS or 12.5-25ppm Iodine to prevent contamination of food contact surfaces but allow for adequate cleaning and sanitizing procedures.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Interior of the prep cooler measured 8C.Adjust the temperature so that foods are maintained at 4C or colder. If temperature does not drop to 4C or colder, move perishable foods to the beverage cooler.
  9. Risk Management Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** freezer temperature was poor
  12. Monitoring Inspection

    0 infractions

  13. Demand Inspection

    0 infractions

  14. Demand Inspection

    0 infractions

  15. Initial Inspection

    0 infractions

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