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Maisie's Food Truck - CGY-1583

632 13 Avenue SE Calgary AB T2G 1C5 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Maisie's Food Truck - CGY-1583 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 27, 2026. The most recent inspection, on September 25, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 21 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 4 times across 2 separate inspections, most recently on September 17, 2026. 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 4 times across 3 separate inspections, most recently on September 17, 2026. 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 7 times across 3 separate inspections, most recently on September 17, 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 4 times across 2 separate inspections, most recently on September 17, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 September 17, 2026. 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?

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.

4 inspections

  1. Initial Inspection

    0 infractions

  2. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of food contact surface sanitizer in the spray bottle was undetectable.Ensure that food contact surface sanitizer of an acceptable concentration is prepared and readily available for use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The fresh water fill connection on the outside of the mobile was uncovered and therefore subject to contamination. Install a cover on the fresh water fill connection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The domestic refrigerator was not on, but it contained pre-portioned fish sauce containers in the fridge section and frozen spring rolls in the freezer section.Freezer temperature 8 degrees Celsius.Advised moving products back into fixed premises location.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no food probe thermometer available for use.Obtain a food probe thermometer that measures at least the range of 0 to 100 degrees Celsius.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Food contact surface sanitizer test strips were unavailable for use.Obtain food contact surface sanitizer test strips.
    • 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?
      • Mobile food establishment operating without health approval or food handling permit.Address all noted violations and obtain a food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A non tight-fitting seal was present on the potable water tank for the fill line for the tank.The potable water tank must be properly sealed to protect the potable water from contamination.
    • 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 were gaps between the countertop and both the dishwashing sink, and the hand washing sink.Seal the gaps.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside of the potable water tank had soil accumulation.Clean and sanitize the outside of the potable water tank.
  3. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of food contact surface sanitizer in the spray bottle was undetectable.Ensure that food contact surface sanitizer of an acceptable concentration is prepared and readily available for use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The fresh water fill connection on the outside of the mobile was uncovered and therefore subject to contamination. Install a cover on the fresh water fill connection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no food probe thermometer available for use.Obtain a food probe thermometer that measures at least the range of 0 to 100 degrees Celsius.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Food contact surface sanitizer test strips were unavailable for use.Obtain food contact surface sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was empty of paper towels.Ensure that paper towel dispensers are stocked with paper towels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap bottle available was unacceptable. It was a squeeze bottle that had to be handled to dispense soap.Install or place an acceptable soap dispenser/bottle at the hand wash sink.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Critical)?
      • Two potable water hoses were being stored on the ground outside the facility.Potable water hoses must be stored in a way that protects from contamination.
    • 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 were gaps between the countertop and both the dishwashing sink, and the hand washing sink.Seal the gaps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A non tight-fitting seal was present on the potable water tank for the fill line for the tank.The potable water tank must be properly sealed to protect the potable water from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside of the potable water tank had soil accumulation.Clean and sanitize the outside of the potable water tank.
  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bottom portion of the residential fridge had an ambient air temperature of approximately 23 degrees Celsius.Repair or replace the fridge. Ensure that all coolers are maintaining food at 4 degrees Celsius or less at all times.
    • 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?
      • The fresh water tank for the facility was approximately half full, but water was not coming out of the faucet for the hand wash sink or the two compartment sink.Investigate the reason why no water is coming out of the faucets and rectify.

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