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I Scream Food Products - NTH-1645

251 Powder Drive Fort McMurray AB T9K 2W6 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

I Scream Food Products - NTH-1645 has been inspected 9 times by Alberta Health Services (Environmental Public Health) since May 30, 2024. The most recent inspection, on September 4, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 13 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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 June 17, 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 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 5, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 May 30, 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 4 times across 4 separate inspections, most recently on June 15, 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.

9 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler were not equipped with an internal thermometer for monitoring temperatures. Obtain and place thermometer(s) in the cooler to monitor temperature of high risk food items such as creams used for ice cream.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Non-Critical)?
      • The chopping board was observed too large to fit in the dishwashing sink to be properly sanitized. Ensure that all tools and utensils used for food handling can fit in the dishwashing for sanitation.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler were not equipped with an internal thermometer for monitoring temperatures. Obtain and place thermometer(s) in the cooler to monitor temperature of high risk food items such as creams used for ice cream.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwashing procedures were explained as the following: washing in one basin, rinsing in the second, and spraying the bleach sanitizer solution on the food tools and equipment. The owner was educated on the proper dishwashing sanitizing procedures of submerging tools and utensils in the prepared sanitizing solution.Ensure proper dishwashing procedures are conducted.
    • 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?
      • Bacteriological water sample shown presence of Total Coliform. Ensure that a satisfactory sample result is achieved before utilizing water from the mobile food unit in handwashing, dishwashing, and food preparation. A satisfactory result of bacteriological water and initial inspection of the food unit is required each year prior to start operating for that season.Update June 15, 2026: Owner indicated a bacterial water sample would be taken and submitted right after the inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Non-Critical)?
      • The chopping board was observed too large to fit in the dishwashing sink to be properly sanitized. Ensure that all tools and utensils used for food handling can fit in the dishwashing for sanitation.
  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?
      • Bacteriological water sample shown presence of Total Coliform. Ensure that a satisfactory sample result is achieved before utilizing water from the mobile food unit in handwashing, dishwashing, and food preparation. A satisfactory result of bacteriological water and initial inspection of the food unit is required each year prior to start operating for that season.
  6. 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?
      • Bacteriological Water sample was not submitted. Submit bacteriological water sample at your earliest convenience. A satisfactory result of bacteriological water and initial inspection of the food unit is required each year prior to start operating for that season.
  7. Demand Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles were noted without any labels.Label the chemical containing bottles adequately to identify the contents correctly and allow their use safely.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips are available. Obtain test strips and ensure sanitizer concentration is maintained as required.
    • 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?
      • Bacteriological Water sample was not submitted. Submit bacteriological water sample at your earliest convenience. A satisfactory result of bacteriological water and initial inspection of the food unit is required each year prior to start operating for that season.
    • 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 food permit was posted or available in the food truck. Ensure a valid food permit is posted in the facility visible to the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety training certificate was available for review. Ensure a valid food safety certificate is available for review.Keep food safety training certificate in the food unit for review.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 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 records were not available for review. Ensure to keep pest control records present at all times.
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