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Purple Food Truck - NTH-1741

10210 85A Street Grande Prairie AB T8X 0K1 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Purple Food Truck - NTH-1741 has been inspected 12 times by Alberta Health Services (Environmental Public Health) since July 9, 2024. The most recent inspection, on August 14, 2026, recorded 2 infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 5 times across 4 separate inspections, most recently on August 14, 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 2 times across 2 separate inspections, most recently on May 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 9, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 6 times across 6 separate inspections, most recently on May 21, 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?

  • 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 5 times across 5 separate inspections, most recently on May 19, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

12 inspections

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray bottle was cloudy and there was debris in the bottom on the unlabeled old windex bottle. Fresh solution prepared and bottle labelled- Ensure sanitizer solution is prepared in clean, labeled bottle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The small chest cooler has been placed in front of the hand sink making it difficult to access. Owner states additional coolers brought in for busy event. There is not enough space to have additional coolers inside food truck without blocking essential equipment. Alternative setup needed. Owner states they are able to reach hand sink and dish sink remain accessible.- Ensure the hand sink is easily accessible at all times during food handling activities
  2. Risk Management Inspection

    0 infractions

  3. Risk Management 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?
      • REPEAT:Unsatisfactory bacteriological water results from resample:Presence of total coliforms** Operator was instructed to disinfect the tank and water lines prior to resamplingUpdate: water sample submitted May 19. Awaiting results
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer that requires since step for food contact surfaces is being used. Bleach and chlorine test strips for dishwashing is available. ** Ensure to prepare a bleach sanitizing solution at 100-200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer is available for the stand-up fridge unit ** Ensure all cooler units are equipped with a functional thermometer
    • 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?
      • REPEAT:Unsatisfactory bacteriological water results from resample:Presence of total coliforms** Operator was instructed to disinfect the tank and water lines prior to resampling
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden cutting board is used for cutting vegetables.Wooden cutting boards are porous and can retain moisture.Ensure to replace the wooden cutting board to an option that is impervious to moisture and easily cleanable.
  5. Demand Inspection

    2 infractions

    • 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?
      • REPEAT:Unsatisfactory bacteriological water results from resample:Presence of total coliforms** Operator was instructed to disinfect the tank and water lines prior to resampling
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden cutting board is used for cutting vegetables.Wooden cutting boards are porous and can retain moisture.Ensure to replace the wooden cutting board to an option that is impervious to moisture and easily cleanable.
  6. Demand Inspection

    2 infractions

    • 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?
      • Unsatisfactory bacteriological water results from resample:Presence of total coliforms** Operator was instructed to disinfect the tank and water lines prior to resampling
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden cutting board is used for cutting vegetables.Wooden cutting boards are porous and can retain moisture.Ensure to replace the wooden cutting board to an option that is impervious to moisture and easily cleanable.
  7. Demand Inspection

    2 infractions

    • 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?
      • Unsatisfactory bacteriological water sample results:Presence of total coliforms** Ensure to disinfect the water tank prior to resampling
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden cutting board is used for cutting vegetables.Wooden cutting boards are porous and can retain moisture.Ensure to replace the wooden cutting board to an option that is impervious to moisture and easily cleanable.
  8. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat products were stored above lettuce in the refrigerator. There did not appear to be any raw meat drippings on the food products stored below.Staff removed the raw meat products and placed them on the bottom shelving unit in the refrigerator.Ensure to always store vegetables above raw meat products to prevent cross contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden cutting board is used for cutting vegetables.Wooden cutting boards are porous and can retain moisture.Ensure to replace the wooden cutting board to an option that is impervious to moisture and easily cleanable.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The freezer unit is not equipped with a thermometer** Ensure freezer unit is equipped with a functional thermometer
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Chlorine test strips for dishwashing was not available at the time of the inspection2. Bleach available is scented with fabric guard ** Ensure test strips are obtained. ** Ensure bleach with no fabric guard or scent is obtained
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A garbage receptacle was not available at the time of the inspection** Ensure unit is equipped with a garbage receptacle
  11. Risk Management Inspection

    0 infractions

  12. Initial Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs were not available- Ensure temperature logs are established
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 3-compartment sink available for dishwashing - ensure dishwashing detergent is obtained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Ensure chlorine test strips for dishwashing sanitizer is obtained.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available - ensure to conduct pest control monthly and retain records onsite.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Ensure an approved food safety certification is obtained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitiation plan was not available.- ensure a written sanitization plan is established

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