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Geneos Creative Cooking - NTH-1850

4609 49 Street Bonnyville AB T9N 1M3 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Geneos Creative Cooking - NTH-1850 has been inspected 11 times by Alberta Health Services (Environmental Public Health) since July 17, 2024. The most recent inspection, on May 19, 2026, recorded 1 infraction.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 2 times across 2 separate inspections, most recently on May 4, 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 once on July 17, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 July 17, 2024. 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 9 times across 8 separate inspections, most recently on May 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on April 28, 2025. For example: 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?

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.

11 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area required cleaning:1. Air vent cover on the ceiling of the trailer.Ensure that the above-noted area is maintained in a clean and sanitary condition at all times.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler units were not equipped with refrigerator thermometers for routine temperature monitoring.Ensure that all cooler units are equipped with refrigerator thermometers to allow for regular temperature verification.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas required cleaning:1. Air vent cover on the ceiling of the trailer.2. Sides of the deep fryer units.Ensure that the above-noted areas are maintained in a clean and sanitary condition at all times.
  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection, it was observed that 10 bucket-size containers with lids on them containing sliced/cut fries in water were stored at room temperature. *The operator was instructed that once vegetables or starchy foods like potatoes are cut, they become potentially hazardous and must be stored under temperature control. These items must not be stored at room temperature, as the danger zone between 4°C and 60°C allows for rapid bacterial growth and toxin production, which can lead to foodborne illnesses.The operator was further advised to:- Control the temperature of stored fresh fries using the ice immersion method, ensuring that ice is changed regularly and maintain temperature logs, ensuring the product stays below 4°C at all times.-Install a cooler/freezer to accommodate processed potentially hazardous foods and ensure consistent cold storage.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 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 sample was not submitted to EPH. Last sample collection date was 7Oct, 2024 (result was satisfactory). Operator instructed to submit a water sample to EPH office.
    • 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?
      • Valid permit was not displayed to the public. Operator was instructed to paste the permit on a location, which is visible to public.
  6. Risk Management Inspection

    0 infractions

  7. 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?
      • Sample collected on Oct 02:Total coliforms 6/100mLE.Coli ABSENT nilThe operator claimed to obtain the water from outside hose of his house. PHI directed him to get the water from kitchen tap in the house, flush the tank and hose, and then resample.
  8. 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?
      • Sample collected on Sep 23:Total coliforms 3/100mLE.Coli ABSENT nilThe tank and hose must be cleaned and sanitized again, followed by resampling.
  9. 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?
      • Sample collected on Sep 16:Total coliforms PRESENTE.Coli ABSENTThe tank and hose must be cleaned and sanitized immediately. The instruction is emailed to the owner.
  10. Risk Management 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 has not been sampled this season for bacteriological testing. Water bottles were provided to the operator. Please sample the water.
  11. Monitoring Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator had test strips for measuring chlorine concentration in a pool.Operator is to purchase test strips intended for measuring the concentration of chlorine in solutions used in food facilities.
    • 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 has not been sampled this season for bacteriological testing. Water bottles were provided to the operator. Please sample the water.
    • 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 record was not available. Please complete the attached pest control checklist monthly.
    • 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?
      • No valid permit was posted. Please post permit at a location for the public to see.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation hood was overdue for cleaning.
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