Moo's Country Ice-Cream - CGY-255
Prince's Island Park Calgary AB T2P 5N4 · Food - Mobile Vendor
Inspection summary
Moo's Country Ice-Cream - CGY-255 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 10, 2024. The most recent inspection, on May 22, 2026, recorded 1 infraction.
1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
The number of infractions per inspection has stayed roughly the same over time.
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 3 times across 2 separate inspections, most recently on May 15, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 May 22, 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 May 15, 2026. For example:
Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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
- Monitoring Inspection
1 infraction
- 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?
- The food handling permit was not onsite at the time of the inspection. Ensure a valid food handling permit is retained onsite.
- 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?
- Demand Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwashing steps in staff instructions are incorrect; they say to add bleach to soapy water.-Ensure staff have proper instruction to wash equipment. Items should be washed with soap, rinsed with water, immersed in sanitizer for 2 minutes (larger equipment such as trays can be sprayed with sanitizer), and then air dried
- 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?
- Water sample not tested as information was missing from the requisition.-Resample
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer measured >500 ppm.-Use quat sanitizer as directed by manufacturer at 200 ppm-Ensure staff are testing the concentration after making it, and provide a measuring device for making the solution-Inspector educated staff on diluting the product to 200 ppm
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwashing steps in staff instructions are incorrect; they say to add bleach to soapy water.-Ensure staff have proper instruction to wash equipment. Items should be washed with soap, rinsed with water, immersed in sanitizer for 2 minutes (larger equipment such as trays can be sprayed with sanitizer), and then air dried
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions