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Joanne's Food Truck - EDM-601

10002 82 Avenue NW Edmonton AB T6E 1Z3 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Joanne's Food Truck - EDM-601 has been inspected 9 times by Alberta Health Services (Environmental Public Health) since May 9, 2024. The most recent inspection, on June 25, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 5, 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 22, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 4 separate inspections, most recently on June 5, 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?

  • 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 once on July 22, 2024. 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 once on May 9, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thawing raw squid at room temperature - moved to the freezer during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor was in disrepair, linoleum curling up in few places making it difficult to clean. Flooring must be repaired.Dishwashing sink tap was in disrepair (hot water knob was detached and when trying to secure it back on it kept falling off). Also, the dishwashing sink tap was leaking. Plumbing must be properly repaired prior to next truck use..
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleanliness of the food truck especially on the floor was poor. Thorough deep cleaning is required prior to attending next truck use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility appeared cluttered and general sanitation in the unit needs to be improved.
  3. Demand 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?
      • There was no water flow in the truck at the time of the inspection, while food preparation was going on. The operator was later able to restore water flow in the unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility appeared cluttered and general sanitation in the unit needs to be improved.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring 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?
      • Water sample must be submitted for the season. Water sample bottle dropped off with owner.
  6. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not being stored in a santiizer solution when not in use.-chlorine solution at 100ppm made 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?
      • -dirty dishes/utensils were observed in the basin of the hand sink which obstructs access for proper hand washing.-dirty dishes/utensils were moved into the dishwashing sinks
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There appeared to be a lack of cold storage for products (many 18L pails of foods requiring refrigeration were at room temperature and not enough refrigeration to hold all these items. Operator said one unit could be turned into a cooler but at the time of inspection, it measured below 0C so regridgeration temperatures of this unit could not be verified.
    • 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 wall by the service window has a gap and is sticking out. It is no longer sealed or connected with the window trim/ casing. Ensure walls are smooth, easily cleanable and non absorbent. Replace or repair so it is not sticking out and is connecting with the window trim.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2023-08-21Prep table cooler still in disrepair. Upright silver fridge was at 8C - violation recategorized (Item #10).2023-07-25Upright silver fridge and prep cooler was not operational. Operator indicates that the units were not working properly. No perishable items were stored inside

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