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Festival City Concessions - EDM-744

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

Official record from Alberta →

Inspection summary

Festival City Concessions - EDM-744 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on June 5, 2026, recorded 3 infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 6 times across 4 separate inspections, most recently on July 10, 2025. 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: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on June 5, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on June 20, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on June 5, 2026. 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?

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.

10 inspections

  1. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution was not prepared and ready to use prior to starting operation - corrected during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not provided by the hand sink prior to starting operation - corrected immediately.No hot and cold water was available at the hand sink tap - corrected during the inspection.
    • 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 was not turned on prior to starting operation.Operator was able to establish water flow at the hand sink - hot and cold water available.Dishwashing sink tap - operator was no able to rectify water supply issue for this tap - option was to wash dishes in the second truck (EDM 1698) parked right next to this truck. Accepted for this event only. Proper water supply for both hand sink and dishwashing sink must be restored for the next time you operate.
  2. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Re-heated ground beef was measured at 20C in an insert without a lid, in a steam table that wasn't turned on. When this was pointed out to staff, they said that they can't keep the steam table on due to breaker issues, and that the lids would keep foods warm.REQUIRED ACTION: -foods are to be re-heated to 74C-the steam table is to be kept on at all times-foods are to be maintained at minimum 60C in the steam table after they have been re-heated to 74C internal temperature.-lids are to be kept over foods in inserts in the steam table-a probe thermometer is to be used to verify internal temperatures at each step
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff could not locate the probe style thermometer during the inspection. It was eventually located once the owner arrived on-site.REQUIRED ACTION: ensure staff know where the probe style thermometer is located at all times and that they know how to use it to when monitoring temperatures during cooking and re-heating.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese curds were again found stored in the sandwich prep cooler that is not functioning properly (internal temperature measured at >10C). Cheese curds were moved to the stand-up cooler which is maintaining foods at <4C.REQUIRED ACTION: do not store perishable foods in the sandwich prep cooler until it has been serviced and can maintain foods at 4C or colder.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A large lemonade dispenser was stored on top of the hand sink. Once moved, two bottles of beverage syrup were found sitting in the hand sink. When staff were asked about this, they said that the hand sink doesn't work. The hand sink WAS working during the inspection, and this was demonstrated to staff.REQUIRED ACTION: the hand sink must be accessible at all times and is to be used for hand washing regularly. Do not obstruct the hand sink.
  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Interior of the Delfield prep cooler/sandwich cooler was measured at 9C. Perishable foods were moved to the stand-up stainless steel cooler which was maintaining foods at <4C. Perishable foods are not to be stored in the Delfield prep cooler.
  4. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - black unplugged chest freezer was not clean inside (though not in use)
  5. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable food (Cheeses) stored inside the cooler at 17C - cheeses moved to another properly working cooler immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Small cooler next to pop cooler was not working properly at this time. Temperature was at 17C. Please repair the cooler as needed and ensure it maintains temperature between 0-4C if used for storing perishable foods.Hand sink was not working - Please repair.Note: 3-compartment sink was available for dishwashing and one compartment could be used for washing hands during this event.)
  6. Monitoring Inspection

    1 infraction

    • 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?
      • Yes (corrected during inspection) - the Food Handling Permit (FHP) is current with expiry date of May 31, 2026, but was not on display in the mobile food vehicle. The FHP must be available and on public display.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Drain plugs required for the 3 compartment sink.
  10. Monitoring Inspection

    0 infractions

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