Skip to content
Loading map…

Joanne's Food Truck - Events

1212 29 Avenue NW Edmonton AB T6T 0V8 · Food - Special Event

Official record from Alberta →

Inspection summary

Joanne's Food Truck - Events has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 16, 2025. The most recent inspection, on July 21, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 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 3 times across 3 separate inspections, most recently on July 21, 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 July 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on July 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Prepared sanitizer solution was not available at the time of inspection-100ppm Cl- solution made
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen pork belly was being thawed in refrigeration unit that was not functional. Pork belly moved to a working cooler for proper thawing.Operator was also instructed to discontinue the use of this refrigeration unit until it can maintain a temperature of 4C or colder.
  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff member's purse stored on the food preparation table.- Purse was relocated and the table area was sanitized.
  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front of booth display cooler could not be tested at the time of inspection.- Cooler to be kept empty until reinspected.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No premade sanitizer solution upon inspection arrival. Staff prepared a 100 ppm chlorine solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal belongings stored amongst foods and business related items on the storage shelf. Corrected.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of shredded cheese and cut green onions stored on the counter, measured at 8C. Foods were relocated back to the cooler.
  6. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap in a dispenser was observed. Ensure soap in a dispenser is available at the handwashing sink. The operator provided soap in a dispenser during the inspection.

Nearby inspected facilities

Own this business? Add a badge to your website