Skip to content
Loading map…

NativPott - CGY-2599

70 Calhoun Crescent NE Calgary AB T3P 1X8 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

NativPott - CGY-2599 has been inspected 11 times by Alberta Health Services (Environmental Public Health) since April 15, 2026. The most recent inspection, on August 14, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 11 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 separate inspections, most recently on August 7, 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 once on July 10, 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 5 times across 4 separate inspections, most recently on July 30, 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 10, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Critical)?

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.

11 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. The bleach sanitizer in the spray bottle measured 0ppm chlorine. A new sanitizer was prepared during the inspection and measured 100ppm chlorine.
  3. Monitoring Inspection

    1 infraction

    • 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 ventilation system is either not working properly or is inadequate for the facility. An abundance of smoke was present in the facility when the grill was being used.Either have the ventilation system repaired or upgraded to meet the needs of the facility.
  4. Risk Management Inspection

    1 infraction

    • 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 ventilation system is either not working properly or is inadequate for the facility. An abundance of smoke was present in the facility when the grill was being used.Either have the ventilation system repaired or upgraded to meet the needs of the facility.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine in the food contact surface sanitizer spray bottle was undetectable. Operator stated that the solution was made approximately three days prior.Bleach water should be made daily, as it is unstable once diluted with water.
    • 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?
      • There was no hot water available at either the dishwashing sinks or the hand wash station. When the hot water was attempted to be turned on, no water came out of any of the faucets.Repair the hot water.
    • 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 ventilation system is either not working properly or is inadequate for the facility. An abundance of smoke was present in the facility when the grill was being used.Either have the ventilation system repaired or upgraded to meet the needs of the facility.
  6. Demand Inspection

    1 infraction

    • 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 ventilation system is either not working properly or is inadequate for the facility. An abundance of smoke was present in the facility when the grill was being used.Either have the ventilation system repaired or upgraded to meet the needs of the facility.
  7. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution prepared at the time of inspection. - Ensure an approved food safe sanitizer solution such as chlorine at 100 ppm is available throughout the operating hours for frequent sanitation of food contact surfaces.- Mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the concentration by using chlorine test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Improper hot holding on the grill. Cooked meats such as chicken and beef were measured at 54C. - Ensure all high-risk foods under hot holding are maintained at 60C or greater at all times.2) Soft-serve ice cream machine located in front of the trucko Milk temperature in right well: 20°Co Milk temperature in left well: 6°Co operator was directed to discard the product.3) A probe thermometer was not actively being used. When asked to see their thermometer, operator could not find the thermometer initially. Then found an unused thermometer in the original packaging. - Ensure to verify the internal temperature of foods during all steps of food handling including cooking, and hot and cold holding.
  8. Demand Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Critical)?
      • The trucks generator was failing and power was not being continuously supplied. Please ensure the truck is supplied with continuous power to be able to operate.
  9. Demand Inspection

    0 infractions

  10. Initial Inspection

    0 infractions

  11. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website