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Marty's Coffee - NTH-1569

51 Riel Drive St. Albert AB T8N 3Z3 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Marty's Coffee - NTH-1569 has been inspected 2 times by Alberta Health Services (Environmental Public Health) since September 23, 2026. The most recent inspection, on October 14, 2026, recorded 4 infractions.

1 of 2 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.

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 October 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 October 14, 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?

  • 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 once on October 14, 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?

  • 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 October 14, 2026. 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.

2 inspections

  1. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The sanitizer solution with the cleaning cloth was <10ppm. Discussed that the volume of water to surface area may have contributed to the low concentration (there was very little solution and a large surface area). Discussed options (a deeper container with more sanitizer solution and a smaller surface area may allow the sanitizer to remain effective longer, using single service paper towels and a spray bottle (would ensure that the source was not contaminated). Discussed checking more often to determine how long the sanitizer remains effective. They plan on changing the container and checking to ensure the concentration remains effective.A new solution was made up during the inspection.
    • 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?
      • ***Permit had not been received for posting. Payment has not been processed. Please contact [email protected] for assistance if needed.
    • 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 building material around the new window needed to be finished in a smooth cleanable condition. The unfinished surface was to be painted or finished in a cleanable manner (they had already planned on painting it to the facility colours).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Discussed the storage and re-use of the utensils (they were being stored in soiled water. Acceptable options include using a new spoon every hour (and having separate storage for new and used spoons), storing in effective sanitizer solution or using disposables. They had a new spoon to use and will have a larger supply tomorrow.
  2. Initial Inspection

    0 infractions

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