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Kurt's Sausage Alberta - EDM-1309

13847 42 Street NW Edmonton AB T5Y 3E1 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Kurt's Sausage Alberta - EDM-1309 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 6, 2024. The most recent inspection, on July 24, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 May 24, 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 3 times across 2 separate inspections, most recently on June 4, 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?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on May 24, 2024. 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?

  • 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 24, 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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is an open seam surrounding the sink basins that may allow for water from the faucet to seep through the opening. The opening is to be sealed so that the basin edges are smooth/flush with the countertop, and to prevent any possible seepage of water through this opening.
  5. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were noted to be stored on prep counters. Please ensure that all wiping cloths are stored in a sanitizing solution at all times. Please do not store wiping cloths on prep counters.
    • 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?
      • 1. The water was turned off during the inspection and food handling was occurring. The operator turned the water on during the inspection. The operator was further advised to ensure that water stays on during food prep. 2. Sand was noted in the water. The operator stated that they had to replace the water line. Please flush water lines to remove all sand.
    • 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?
      • It was noted that the facility was operating against their food handling permit conditions. Raw meat sausages were noted were noted onsite. As per the food handling permit, the facility is restricted to operating as Type "B" mobile which indicates that the facility is only allowed to reheat. The operator indicated that they will not be cooking raw sausages and will only serve hotdogs and smokies. Please follow your permit conditions and do not cook raw meat onsite. All food items must be precooked.
    • 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 plumbing lines of all sinks were noted to be leaking. Please repair the leaking lines.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cooking utensil was not stored properly. The operator moved this cooking utensil in the soiled dish area and grabbed a clean utensil for cooking purposes. Please ensure to store cooking utensils in a manner that protects them from contamination.
  6. Monitoring Inspection

    0 infractions

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