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Origin Malting & Brewing Co. - CGY-1747

60 Spruce Park Drive Strathmore AB T1P 1J2 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Origin Malting & Brewing Co. - CGY-1747 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on March 17, 2026, recorded 2 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 May 22, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on March 17, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 March 17, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on May 22, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep fryers observed to be in unclean condition. Cooking oil appeared degraded and not recently changed, as indicated by dark color, with a significant accumulation of food particles present.Clean and sanitize the deep fryer. Change the cooking oil.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The truck was dirty, with grime and grease observed throughout the unit, including on the walls, floors, and equipment.- Ensure the truck is thoroughly cleaned, including all hard‑to‑reach areas.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer solution available was recorded at 100ppm. A quats solution of 200ppm was made available during inspection. Verify source dispenser to confirm correct concentration of sanitizer is available whenever food handling is taking place.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff onsite were observed wearing finger rings and long nails that were deemed unsuitable and unsanitary for food handling. Ensure staff are trained on hygienic food handling and hand washing practices. Handwashing must be conducted using warm running water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following were noted to require additional cleaning:-Exhaust hood-Air fryersClean indicated areas.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    0 infractions

  5. Initial Inspection

    1 infraction

    • 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?
      • Bacteriological water sample not submitted yet.
  6. Demand Inspection

    0 infractions

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