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Wild Rose Shows - Elephant Ears - EDM-376

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

Official record from Alberta →

Inspection summary

Wild Rose Shows - Elephant Ears - EDM-376 has been inspected 13 times by Alberta Health Services (Environmental Public Health) since May 2, 2024. The most recent inspection, on July 31, 2026, recorded 4 infractions.

8 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 31, 2026. 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 July 31, 2026. 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 4 times across 3 separate inspections, most recently on May 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 31, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on May 7, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

13 inspections

  1. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine bleach solution measured 0 ppm.Bleach was added to the bottle to create a 200 ppm solution.Ensure bleach solutions are maintained at 100-200 ppm at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large tub of margarine with the instructions to "keep refrigerated" was found sitting under a counter.High risk items may be kept in the temperature danger zone of 4C - 60C for a maximum of two hours, after which they must be discarded. Remove smaller portions from bulk bins that may be used within this time frame and return the bulk bin to the cooler.Staff stated they would remove a portion and return the rest to the cooler.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Non-Critical)?
      • Two spray bottles, one reported to contain water and one vinegar, were not labeled.Ensure all spray bottles are labeled to indicate contents.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The posted permit was for a different unit.Ensure the correct permit is posted in the unit.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Butter for batter dough was stored in an open container on the preparation counter - operator indicated that this portion of butter would be used within 2 hours as dough preparation was a constant activity in the booth requiring softened butter. A cover is required to prevent contamination - a lid was obtained during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Strawberry syrups with manufacture instructions to refrigerate after opening were stored on the service counter - operator indicated that the syrups were stored in the refrigerator outside of service hours however this is contrary to the manufacture instructions. A larger bin with ice was obtained for storage of the syrups during operations - ensure the ice is refreshed as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A significantly broken (chipped, cracked, missing pieces) lid was stored ready for use in an empty/clean food storage container. All food storage containers/lids must be in good working order and easily cleanable. Discussed condition of lid with booth operators and event organizer Debbie - lid was discarded during the inspection and a replacement to be ordered/sourced.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large tub of margarine specifying "keep refrigerated" was found at ambient temperature.Another container of margarine was on the counter.The large tub was placed into the reefer trailer and the operators were advised to put the smaller container on ice.Ensure label directions for food storage are followed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel for drying hands was in a hard to reach corner.Paper towel was moved closer to the sink where it was more easily accessible.Ensure the handwashing sink and all the supplies for handwashing are easily accessible at all times.
  6. Demand Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chlorine test strips (April 1, 2025) were used to measure sanitizer concentration. New test strips were acquired during the inspection. Ensure staff have access to appropriate tests trips to measure sanitizer concentrations.
  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Dough was bulging out the sides of the container. Please ensure the food is properly covered and protected
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -the handsink does not have a pump soap dispenser
  12. Demand Inspection

    0 infractions

  13. Demand Inspection

    0 infractions

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