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Wild Rose Shows - EDM-1460

450 South Avenue Spruce Grove AB T7X 3A4 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Wild Rose Shows - EDM-1460 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 19, 2024. The most recent inspection, on August 1, 2025, recorded 4 infractions.

6 of 8 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 and Food temperature control.

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 2 times on August 1, 2025. 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 August 1, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 1, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

8 inspections

  1. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A chlorine solution measured 50 ppm and there was soap in the mixture.Ensure chlorine solutions are maintained at 100-200 ppm. Do not add soap or any other chemical to bleach solutions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The mini-fridge outside measured 10C and the door was slightly crooked and not properly sealed.Dairy products were removed from the cooler and placed on ice inside the unit.Repair or replace the unit; it must be capable of maintaining high risk food at 4C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was a vial of chlorine test strips; however, it appeared the strips got wet as they were black and not able to be used to measure chlorine concentration.Strips were discarded and inspector left a few strips onsite.Obtain new test strips and store where they are protected from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were cleaning cloths and a spoon inside the handwashing sink, rendering it inaccessible.Keep the handwashing sink free and clear at all times to facilitate handwashing.Items were removed from sink during inspection.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed the freshly cut lemons in a container.Cut lemons need to be held at 4 C or less. It was determined that these lemons were cut this morning. Corrected by placing cut lemons into crushed ice to cool.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Initial Inspection

    0 infractions

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