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Kokum's Cree-ations - CNT-694

206 Centre Street North Sundre AB T0M 1X0 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Kokum's Cree-ations - CNT-694 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 25, 2024. The most recent inspection, on June 14, 2024, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on June 14, 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?

  • 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 on May 25, 2024. 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 May 25, 2024. 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 6 times across 3 separate inspections, most recently on June 14, 2024. 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 3 times on May 25, 2024. 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.

3 inspections

  1. Demand Inspection

    3 infractions

    • 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?
      • The operator did not provide pest monitoring records.CONTINUES: Not observed at time of inspection.There was no pest control monitoring system in place during the inspection. The inspector informed the operator that a pest control monitoring system must be implemented in the facility. This can be done by either doing the following: (1) Contracting a professional pest control company to conduct and complete a pest control monitoring inspection every month; or (2) Completing the AHS Pest Control Monitoring Checklist every month. The operator agreed/committed to do the second option. Ensure to have these records available during inspection. A copy of the AHS Pest Control Monitoring Checklist will be provided with this report. **CONDUCT AND COMPLETE THE PROVIDED PEST CONTROL CHECKLIST EVERY MONTH.
    • 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 counter is lifting near the hand sink.*** Ensure the counter is properly sealed to prevent water infiltration. ***
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule and procedures were discussed. The written plan was not available. *** Please ensure that a written copy is available. ***
  2. Demand Inspection

    3 infractions

    • 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?
      • The operator did not provide pest monitoring records.CONTINUES: Not observed at time of inspection.There was no pest control monitoring system in place during the inspection. The inspector informed the operator that a pest control monitoring system must be implemented in the facility. This can be done by either doing the following: (1) Contracting a professional pest control company to conduct and complete a pest control monitoring inspection every month; or (2) Completing the AHS Pest Control Monitoring Checklist every month. The operator agreed/committed to do the second option. Ensure to have these records available during inspection. A copy of the AHS Pest Control Monitoring Checklist will be provided with this report. **CONDUCT AND COMPLETE THE PROVIDED PEST CONTROL CHECKLIST EVERY MONTH.
    • 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 counter is lifting near the hand sink.*** Ensure the counter is properly sealed to prevent water infiltration. ***
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule and procedures were discussed. The written plan was not available. *** Please ensure that a written copy is available. ***
  3. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach solution had pine sol mixed in.Pine Sol is not food grade. Do not use Pine sol on food contact surfaces.Do not mix bleach with any other chemicals as dangerous chemical reactions may occur. Only mix bleach with water.Solution was discarded and a 200 ppm chlorine bleach solution was prepared during inspection.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Not observed at time of inspection.There were no records provided for temperature monitoring. The inspector informed the operator that temperatures should be recorded three times during hours of operations: one at opening, one at closing, and one in between (ideally, after a rush hour), to ensure that the unit was functional throughout operations. A copy of a temperature monitoring template will be provided with this report.**RECORD TEMPERATURES OF ALL REFRIGERATION UNITS.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cinnamon sugar near the hand sink was not covered.Water from handwashing could potentially splash into the food mixture.Ensure food items are protected from contamination at all times.A cover was placed on the sugar/cinnamon mixture during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Vegetable soup measured 47C during inspection.Temperature setting was increased during inspection. Operator was instructed to reheat the soup to 74C and then hot hold at 60C or greater.A thermometer was available to monitor temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available to monitor the chlorine sanitizer solution. Test strips must be used to verify sanitizer solution every time a solution is prepared. If bleach solutions are used over multiple days, verify concentration with a test strip each day prior to use.Inspector left a few test strips onsite during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The pump for the handwashing sink was not functioning properly at the time of inspection.Operators had to hold two wires together to turn the pump on.Ensure the pump is repaired so it can be left on at all times while food handling activities are occurring.
    • 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?
      • Not observed at time of inspection.There was no pest control monitoring system in place during the inspection. The inspector informed the operator that a pest control monitoring system must be implemented in the facility. This can be done by either doing the following: (1) Contracting a professional pest control company to conduct and complete a pest control monitoring inspection every month; or (2) Completing the AHS Pest Control Monitoring Checklist every month. The operator agreed/committed to do the second option. Ensure to have these records available during inspection. A copy of the AHS Pest Control Monitoring Checklist will be provided with this report. **CONDUCT AND COMPLETE THE PROVIDED PEST CONTROL CHECKLIST EVERY MONTH.
    • 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?
      • The window above where dough was being handled was open and no screen was present.Keep the window closed or add an effective screen to prevent the entry of insects.Window was closed during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Non-Critical)?
      • The bleach bottle was not labeled.Ensure all chemical bottles are labeled to indicate contents.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Not observed at time of inspection.There was no Food Safety Training Certificate provided during the inspection. The staff/operator mentioned that they have completed a Food Safety Training and that a certificate will be sent to the inspector. Please send a copy of a valid Food Safety Training Certificate from one of the managers/supervisors of the kitchen facility.**SEND A COPY OF A VALID FOOD SAFETY TRAINING CERTIFICATE.
    • 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 counter is lifting near the hand sink.Ensure the counter is properly sealed to prevent water infiltration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Not observed at time of inspection.There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility.**IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.

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