Patsy Erickson Mobile - CNT-203
NE 25-42-01 W5 Ponoka County AB T0C 2J0 · Food - Mobile Vendor
Inspection summary
Patsy Erickson Mobile - CNT-203 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 11, 2024. The most recent inspection, on September 23, 2026, recorded 3 infractions.
None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 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 2 times on September 23, 2026. 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 5 times across 3 separate inspections, most recently on September 23, 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?
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 August 7, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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.
3 inspections
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizing solution is observed to be at 50 ppm. Preparation procedure is discussed and is corrected to 100 ppm. This concentrati0n of 100 ppm to 200ppm is the required for effective sanitizing of surfaces and equipment.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine tests strips for testing and confirming the sanitizing solution concentration was not available
- 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?
- CONTINUES: Bacteriological water sampling is not being completed as per condition on operating permit. Please ensure to provide the recent water sample result for confirmation. If this has already not been done, submit a water sample as discussed and provide the necessary information including the access number 9012534.The steps to ensure that the water is portable is as included in your previous report sent on 2025-08-07.Please note this is a requirement on your operating permit and your permit can be suspended if a bacteriological sample is not submitted. ***
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- At the time of the inspection, the sinks were blocked. Staff were designated tasks and not changing between tasks.*** Please ensure that the hand sink is accessible at all time to facilitate handwashing when needed. ***
- 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?
- CONTINUES: Bacteriological water sampling is not being completed as per condition on operating permit.*** Ensure that potable water tank(s) are disinfected prior to operating season and that a bacteriological sample is submitted. Instructions are provided below. Add one cup of chlorine to your water tank and then fill it to the full level, pump the water to all fixtures until you can smell the chlorine and then let it site for 8 to 24 hours.Then drain the tank completely then refill with water from approved Municipal Drinking water system and then collect and submit a bacteriological sample. Be sure to include your access number 9012534.Please note this is a requirement on your operating permit and your permit can be suspended if a bacteriological sample is not submitted. ***
- 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?
- The operator indicated that the potable water tanks are filled from there home well. We have no information on the status of this well as an approved water source.*** Please discontinue use of water from this well immediately and fill from an approved Municipal Water System.Should you wish to use your home well, please contact your district inspector to make arrangements to have the well approved for use. ***
- 23. Is the facility maintained in a clean and sanitary condition?
- The unit consists of a cargo style trailer fitted with sinks, ice cream freezer and ingredient storage as well as a tent area where the kettle corn is made and packaged. The back end of the cargo trailer opens into the tent and this is where seasonings are stored the kettle corn.The interior of the cargo-style trailer is cluttered and disorganized; there is no easy access to the hand sink and dishwashing sinks.*** Please ensure the trailer is clean, tidy and well organized to facilitate safe food handling. ***
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand 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?
- The annual water sample for this mobile has yet to be submitted.Please ensure that a water sample is submitted annually.
- 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?