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The Hungry Beast Food Company Inc. - CNT-559

57 Rovers Avenue Red Deer AB T4P 3K4 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

The Hungry Beast Food Company Inc. - CNT-559 has been inspected 32 times by Alberta Health Services (Environmental Public Health) since April 11, 2024. The most recent inspection, on September 9, 2026, found no infractions.

22 of 32 inspections on record found no infractions at all. In the past 12 months there were 11 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 3 times across 3 separate inspections, most recently on July 9, 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 2 times across 2 separate inspections, most recently on June 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 24, 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 September 2, 2026. 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 3 separate inspections, most recently on August 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

32 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require minor cleaning:-Beverage fridge Ensure all areas are maintained in clean and sanitary condition.
  3. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw eggs were stored above smokies and vegetables.Ensure raw eggs, meat, and seafood are stored below vegetables and ready-to-eat foods to prevent cross-contamination.The operator reorganized the refrigerator during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A spoon and whisk with food debris were observed in the clean utensil storage area.Ensure all utensils are thoroughly cleaned and sanitized prior to storage and use. The utensils were placed in the dishwashing area by the Public Health Inspector during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require minor cleaning:-Cutting board on prep table.-Beverage fridge Ensure all areas are maintained in clean and sanitary condition.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser was empty.Operator indicated it had just run out and they were getting more today.
  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution initially tested at 0 ppm. Solution was re made and tested at 100 ppm chlorine. Test strips were available for monitoring.
  10. Demand Inspection

    0 infractions

  11. Monitoring Inspection

    0 infractions

  12. Demand Inspection

    0 infractions

  13. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was Grease dripping on the side of the Grease Hood at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.This was Corrected during the Inspection.
  14. Demand Inspection

    0 infractions

  15. Demand Inspection

    0 infractions

  16. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer measured 0ppm. Sanitizer was prepared during inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. cooked bacon stored at room temperature measured 46C. Put in cooler during inspection2. Bubble tea pearls stored at room temperature measured 45C. Put in cooler during inspection
    • 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?
      • Large water leak from underside of truck. Operator had been filling water tanks and did not shut off water when full. Water was turned off during inspection
  17. Demand Inspection

    0 infractions

  18. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Hammock in food prep area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler measured 22*C. Discarded cooked chicken and rice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Prep tent disorganized and cluttered.
  19. Risk Management Inspection

    0 infractions

  20. Risk Management Inspection

    0 infractions

  21. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A refrigeration unit, being the food prep table by the front entrance, was measured at 13°C. The inspector informed the staff/operator that all high-risk food items must be stored at or below 4°C. The unit-in-question must not be used for storing high-risk food items until fixed or able to maintain a temperature of 4°C or below. **FIX THE REFRIGERATION UNIT.
  22. Demand Inspection

    0 infractions

  23. Demand Inspection

    0 infractions

  24. Demand Inspection

    0 infractions

  25. Demand Inspection

    0 infractions

  26. Risk Management Inspection

    0 infractions

  27. Demand Inspection

    3 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?
      • Missing temperature logs.
    • 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?
      • No water for prep area.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • No greywater connection.
  28. Demand Inspection

    0 infractions

  29. Demand Inspection

    0 infractions

  30. Risk Management Inspection

    0 infractions

  31. Monitoring Inspection

    1 infraction

    • 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 at time of inspection. Please see attached template.
  32. Monitoring Inspection

    0 infractions

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