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Wild Rose Shows - EDM-661

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

10 inspections

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used (wet) wiping cloth was observed left on a food preparation counter. Improper storage of wiping cloths can contribute to cross-contamination of food-contact surfaces.Ensure that used wiping cloths are returned to an approved sanitizer solution between uses to prevent cross-contamination. Sanitizer concentrations should be maintained at the appropriate strength and monitored regularly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were observed to have expired June 2026Ensure you have valid chlorine test strips to verify sanitizer concentration at all times.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Preparation cooler was 19C air and 12C food. All higher risk perishables were discarded. Including hot dogs and patties.After the manager arrived it was discovered that the cooler was not turned on.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not present in the preparation cooler. Corrected during the inspection.
  5. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cleaning cloth was observed on a counter.Used cleaning cloths must be stored in a sanitizer solution of appropriate strength (eg 100-200 ppm bleach).Cloth was placed into a sanitizer solution during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sausages in a hot holding tray were uncovered and the top sausages measured 48C-54C as an internal temperature.Operators were advised to reheat the sausages to an internal temperature of 74C (one time) and then store in hot holding with the lid on to help maintain temperature.
  6. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was left out on counter.Please store cleaning cloth in approved sanitizer between uses.Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • It was noted that empty cans (tomato ketchup) are utilized for keeping cheese. Do not reuse aluminum cans to prevent leaching, and food should be kept in food-grade containers for storage.
  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 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?
      • Water sample submitted this week.Water sample did not reach the lab within 24 hours. Another sample must be submitted.
  10. Initial Inspection

    1 infraction

    • 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?
      • Water sample submitted this week.Water sample did not reach the lab within 24 hours. Another sample must be submitted.