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Steve-O's Corndogs & Lemonade - Events

8501 Upper Prairie Road Chilliwack BC V2P 6H3 · Food - Special Event

Official record from Alberta →

Inspection summary

Steve-O's Corndogs & Lemonade - Events has been inspected 11 times by Alberta Health Services (Environmental Public Health) since May 24, 2024. The most recent inspection, on May 28, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 2 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.

  • 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 May 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 24, 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 4 times across 3 separate inspections, most recently on May 24, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on July 30, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 6 times across 6 separate inspections, most recently on July 29, 2025. For example: Has appropriate notification been given for the special event?

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.

11 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 23. Has appropriate notification been given for the special event?
      • The food facility is not permitted and is operating as a temporary event vendor.Temporary vendors are required to notify the local health authority of the events they plan to attend in Alberta.Ensure that the owners of the temporary vendor complete the vendor notification available online at https://form.jotform.com/241134460410037
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot dogs were being stored in the cooler for an undetermined time period while the unit did not yet have power. Hot dogs were at a temperature of approximately 11C. Hot dogs were destroyed by inspector.
  7. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop handle was in contact with the ice inside the ice storage container.Correction:- Adjusted the scoop handle.- Educated the operator on proper storage of the ice scoop to minimize contamination.
    • 23. Has appropriate notification been given for the special event?
      • A special event vendor notification was not received. Please be advised to submit a special event vendor notification to local environmental public health office.
  8. Demand Inspection

    1 infraction

    • 23. Has appropriate notification been given for the special event?
      • A special event vendor notification was not received. Please be advised to submit a special event vendor notification to local environmental public health office.
  9. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bleach solution was noted to be at 50 ppm. Please ensure to use bleach solution at 100 ppm. 2. Cleaning cloths noted on prep counter. Please be advised to store all cleaning clothes in a sanitizing solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hand hygiene was not being performed. Importance of hand washing was discussed with the operator. Hands must be between tasks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A water was noted inside the handwashing sink making it inaccessible for food handlers to wash hands. Please be advised that the hand washing sink muse remain accessible at all times for food handlers to wash hands. Please do not block the hand washing sink.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Please clean and sanitize the facility and ensure it is maintained in a clean and sanitary state at all times.
    • 21. Is refuse being managed in a suitable manner?
      • It was noted that the wastewater tank of the facility was full, and wastewater was being disposed of on the ground. The wastewater was not properly plumbed in and was connected via a temporary hose. The wastewater tank was not large enough to collect all wastewater. The operator was advised to empty the wastewater tank. The operator turned the water supply and plugged all sinks during the inspection. The operator was advised not to operate until the wastewater tank is emptied. Please be advised that the wastewater tank must be properly plumbed in and must be at least 10% larger than the potable water tank.
    • 23. Has appropriate notification been given for the special event?
      • A special event vendor notification was not received. Please be advised to submit a special event vendor notification to local environmental public health office.
  10. Risk Management Inspection

    2 infractions

    • 21. Is refuse being managed in a suitable manner?
      • It was noted that the wastewater tank of the facility was full, and wastewater was being disposed of on the ground. The wastewater was not properly plumbed in and was connected via a temporary hose. The wastewater tank was not large enough to collect all wastewater. The operator was advised to empty the wastewater tank. The operator turned the water supply and plugged all sinks during the inspection. The operator was advised not to operate until the wastewater tank is emptied. Please be advised that the wastewater tank must be properly plumbed in and must be at least 10% larger than the potable water tank.
    • 23. Has appropriate notification been given for the special event?
      • A special event vendor notification was not received. Please be advised to submit a special event vendor notification to local environmental public health office.
  11. Risk Management Inspection

    2 infractions

    • 21. Is refuse being managed in a suitable manner?
      • It was noted that the wastewater tank of the facility was full, and wastewater was being disposed of on the ground. The wastewater was not properly plumbed in and was connected via a temporary hose. The wastewater tank was not large enough to collect all wastewater. The event organizer contracted a vac company to empty all wastewater tanks. The event organizer indicated that the vac company would stay onsite during the whole event and will empty wastewater tanks as needed. Please be advised that the wastewater tank must be properly plumbed in and must be at least 10% larger than the potable water tank.
    • 23. Has appropriate notification been given for the special event?
      • A special event vendor notification was not received. Please be advised to submit a special event vendor notification to local environmental public health office.
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