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Snookum's Catering

PO BOX 53 Plamondon AB T0A 2T0 · Food - General

Official record from Alberta →

Inspection summary

Snookum's Catering has been inspected 2 times by Alberta Health Services (Environmental Public Health) since March 27, 2024. The most recent inspection, on April 2, 2025, found no infractions.

1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. 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 once on March 27, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 27, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

2 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were observed on food contact surfaces throughout the kitchen.Ensure used cleaning cloths are stored in a sanitizer solution or sent for washing when not in active use.Used cloths were placed in the bin for washing during inspection.2. A bucket of sanitizer solution was not available for cleaning cloths.If re-usable cloths are used, ensure there is a bucket of sanitizer solution available to store cloths when they are not in active use. A bucket for each work area is recommended.A bucket of 200 ppm quat sanitizer was prepared during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Trays of squares were covered with a cloth towel.Do not use cloth to cover food items. Food items must be covered with a food grade material.Trays were covered with tinfoil during inspection2. Trays of squares were stacked on top of each other with no barrier between.When stacking food items, ensure there is a barrier between the bottom of a tray and the food item to help prevent potential contamination.Tinfoil was placed as a barrier between stacked trays during inspection.
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