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Nan's Treats

4914 54 Avenue Vegreville AB T9C 1G1 · Food - General

Official record from Alberta →

Inspection summary

Nan's Treats has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on September 18, 2026, found no infractions.

6 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 2 times on August 8, 2025. 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 once on January 3, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution made up. Rinsing an item like a thermometer under hot water is not the equivalent. Your sanitizing solution must be safe for food contact surfaces and be non-rinse. Either have 200ppm of Quat or 100ppm of chlorine.
    • 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 not present. Test strips need to be present to verify concentration of sanitizing solution.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ensure the freezer unit temperature is maintained at -18 C or less at all times.At the time of inspection, the freezer unit was measured at -9 C with the digital probe thermometer.
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