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Folkin’ Good Scoops - NTH-1795

9608 90A Street Grande Prairie AB T8X 1T2 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Folkin’ Good Scoops - NTH-1795 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 16, 2026. The most recent inspection, on May 5, 2026, found no infractions.

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

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 2 times across 2 separate inspections, most recently on May 4, 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 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 April 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on April 29, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 times across 3 separate inspections, most recently on April 29, 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?

  • 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 May 4, 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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test papers are not available to verify sanitizer concentration. Obtain chlorine test papers.Update: May 4, 2026Incorrect chlorine test papers (swimming pool test strips). Obtain chlorine test papers that can detect 100 ppm or greater.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Designated hand-washing sink: running hot water is not available. Only cold water is available.Ensure hand-washing sink has both hot and cold running water at adequate pressure and quantity.
  3. Initial Inspection

    8 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not available for fridge & freezers.Ensure temperature logs are kept for all refrigeration units that store perishable food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigeration units that store perishable food items are not equipped with a thermometer to monitor temperature. Ensure all refrigeration units that store perishable food items are equipped with a thermometer to monitor temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test papers are not available to verify sanitizer concentration. Obtain chlorine test papers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Designated hand-washing sink: running hot water is not available. Only cold water is available.Ensure hand-washing sink has both hot and cold running water at adequate pressure and quantity.
    • 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 microbiological water sample (submitted on April 22, 2026) came back unsatisfactory from the Provincial Lab.Total Coliforms - PresentE. coli - Absent.Please submit a re-sample to the regional health authority next week (i.e. Tuesday or Wednesday).
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control monitoring program has not been implemented. Ensure live mouse traps are set up for pest control monitoring. Do not use any poisonous baits. AHS checklist will be provided.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Critical)?
      • Bleach that will be used for sanitizing purposes contains fibregard. Obtain plain regular bleach for sanitizing purposes.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Non-Critical)?
      • Potable water tank including potable water inlet is not labeled. Ensure both potable water tank and potable water inlet are labeled.
  4. 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 microbiological water sample (submitted on April 22, 2026) came back unsatisfactory from the Provincial Lab.Total Coliforms - PresentE. coli - Absent.Please submit a re-sample to the regional health authority next week (i.e. Tuesday or Wednesday).
  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 microbiological water sample (submitted on April 13, 2025) came back unsatisfactory from the Provincial Lab.Total Coliforms - PresentE. coli - Absent.Please submit a re-sample to the regional health authority next week (i.e. Tuesday or Wednesday).

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