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Freeze Hut CNT-989

27006 Township Road 414 Lacombe County AB T4L 0J2 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Freeze Hut CNT-989 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 30, 2025. The most recent inspection, on May 27, 2026, found no infractions.

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

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 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 April 30, 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 May 20, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 20, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Non-Critical)?

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. Demand Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Non-Critical)?
      • Potable water and grey water tanks are both 150L. Operator will draw a fill-line at 130L on potable tank to ensure that grey water tank is at least 10% greater in volume than potable tank.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Spray foam has been applied around the 2 compartment sink - this foam is not easy to clean, smooth, durable.ACTION:Ensure that surfaces are smooth, durable, non-absorbent, easy to clean.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was greater than 200 ppm.Please consider mixing 1/4 teaspoon of bleach to 500 mL (volume of the spray bottle) of water and verify solution is at 100 ppm.
    • 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?
      • 1) Water is sourced from an approved source. Operator purchases large 25L bottles of potable water from Canadian Tire. 2) Unit did not have running hot water during the inspection. Please ensure sufficient hot and cold running water is available in the unit/hand wash sink enough for volume of business.
  5. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No foods available onsite. All refrigeration units didn't meet the required temperature of (fridge at or lower than 4C, freezer at or lower than 18C)- Ensure all units reached the required temperature.No thermometer was observed in the cooler- Ensure one thermometer is available at each unit.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No food safe chlorine sanitizer test strips available onsite.- Ensure test strips are available onsite to confirm the sanitizer concentration routinely.

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