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Love, Molly Foods - EDM-840

1 - 30 Chevigny Street St. Albert AB T8N 5A3 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Love, Molly Foods - EDM-840 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 23, 2024. The most recent inspection, on July 14, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 6 times across 3 separate inspections, most recently on July 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 separate inspections, most recently on July 8, 2026. 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?

  • 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 August 23, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 27, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 8, 2026. For example: Do food handlers at the facility have adequate food safety training?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please provide proof of required test strips.
    • 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?
      • Please provide last 3 months of pest control records.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Provide food safety certificate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hood vent grills require deep cleaning to remove visible buildup of grease and debris.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • ***Discussed the source bottle was not to be laundry bleach but regular bleach (not HE, not lemon scented, no fabric guard, no colour safe, no splashless etc).Picture of the correct product was requested to be sent by e-mail following the inspection.
    • 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 observed. Please maintain pest conrol records.
  6. Initial Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not observed int eh facility. Please ensure one of the approved sanitizing solutions is present in the facility. Following are approved sanitizing solutions:- a bleach solution at 100 ppm, - a quaternary ammonium solution at 200 ppm.- an Iodine solution at 12.5 - 25 ppm.Please acquire test strips.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator. Hands must be washed between tasks. Please wash hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. All refrigerators were turned off. The operator turned on the generator during the inspection. 2. A thermometer was not observed in one of the coolers. Please install a functional thermometer in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. It was noted that the facility was not following proper manual dishwashing procedures. Proper manual dishwashing procedures were discussed with the operator during the inspection. Please follow following procedures:- wash all dishes with soap and water and rinse with clean water in the first sink. - prepare a sanitizing solution in the second sink and leave clean dishes fully submerged in the bleach solution for at least two minutes. - air dry all dishes.2. The dishwashing sinks in the facility was very small and are not able to fully submerge utensils. Pelas either install larger sinks or remove larger utensils.
    • 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 observed. Please acquire test strips.
    • 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?
      • Hot water was not observed. The operator turned on the generator during the inspection. Please ensure that hot water is present in the facility.
    • 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 observed. Please maintain pest conrol records.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A garbage bin was not observed. Please acquire a garbage bin.
  7. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concertation of quat solution was noted o be at 100 ppm. Please ensure that the quat solution is maintained at 200 ppm at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator. Hands must be washed between tasks. Please wash hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The temperature of both coolers were noted to be t 6.4 degrees C. Please maintain all coolers at or below 4 degrees C. 2. A thermometer was not observed in one of the coolers. Please install a functional thermometer in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. It was noted that the facility was not following proper manual dishwashing procedures. Proper manual dishwashing procedures were discussed with the operator during the inspection. Please follow following procedures:- wash all dishes with soap and water and rinse with clean water in the first sink. - prepare a sanitizing solution in the second sink and leave clean dishes fully submerged in the bleach solution for at least two minutes. - air dry all dishes.
    • 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 observed. Please maintain pest conrol records.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A garbage bin was not observed. Please acquire a garbage bin.

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