Skip to content
Loading map…

Sno Biz - NTH-1517

7713 95 Street Grande Prairie AB T8V 4V3 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Sno Biz - NTH-1517 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since April 24, 2024. The most recent inspection, on September 11, 2026, found no infractions.

6 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

The last 4 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on July 19, 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?

  • 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 July 11, 2024. 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 11, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on July 10, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 times across 2 separate inspections, most recently on July 19, 2024. 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?

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.

10 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The disposable spoons were not properly arranged, as their business ends were facing various directions.Ensure that all disposable spoons are uniformly organized with business ends facing one direction.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Refrigeration unit was measured at a temperature of 11 Degrees Celsius.Please ensure the unit is in good repair and able to hold foods below 4 Degrees Celsius.***Operator ensured that whipped cream was placed in a separate cooler.
  8. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Scoops were stored inside food containers with the handles making contact with food.Please ensure handles are kept outside of food containers, to protect food from contamination.
    • 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 filled out for this month.Please ensure the pest control checklist is completed each month.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fibre mats (which are absorbent and uncleanable) were placed underneath syrup bottles on the counters. Ensure fibre mats are removed to provide a smooth, non-porous, and easy to clean surface
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Refrigeration unit was measured at a temperature of 11 Degrees Celsius.Please ensure the unit is in good repair and able to hold foods below 4 Degrees Celsius.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures/records were not available.Please ensure written sanitation procedures for the mobile unit are established and maintained.
  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloth was left on the counter top. Please ensure that cleaning cloths are stored in sanitizing solution when not in use.Alternatively, consider using single-use paper towels and sanitizing spray bottle to disinfect surfaces instead.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Scoops were stored inside food containers with the handles making contact with food.Please ensure handles are kept outside of food containers, to protect food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cans of whipped cream were being stored in a refrigeration unit that measured 11 Degrees Celsius.The operator transferred the whipped cream cans to a cooler that was able to maintain a temperature below 4 Degrees Celsius.Please ensure refrigeration units are able to maintain a temperature of below 4 Degrees Celsius before storing high-risk foods within.
    • 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 filled out for this month.Please ensure the pest control checklist is completed each month.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At the time of inspection:1) The wall closest to the fridge unit was noted in disrepair and did not provide a smooth and easy to clean surface.2) Fibre mats (which are absorbent and uncleanable) were placed underneath syrup bottles on the counters. Please ensure:1) The wall is painted and finished so to provide a smooth, non-porous, and easy to clean surface2) The fibre mats are removed to provide a smooth, non-porous, and easy to clean surface
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Refrigeration unit was measured at a temperature of 11 Degrees Celsius.Please ensure the unit is in good repair and able to hold foods below 4 Degrees Celsius.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures/records were not available.Please ensure written sanitation procedures for the mobile unit are established and maintained.
  10. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website