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3D Development - Events

262 Taralake Terrace NE Calgary AB T3J 0A2 · Food - Special Event

Official record from Alberta →

Inspection summary

3D Development - Events has been inspected 2 times by Alberta Health Services (Environmental Public Health) since May 10, 2025. The most recent inspection, on May 9, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on May 9, 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 once on May 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 10, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on May 9, 2026. 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.

2 inspections

  1. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Milk cans were stored without temperature control on a pallet. Internal temperature of milk was 4.9CCorrective action: Staff was instructed to move all milk cans to reefer until a cooler is provided.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A two‑compartment sink was not provided for the proper washing and sanitizing of the large metal spatula used to stir Rooh Afza and milk after pouring into the large pot.The staff washed this spatula using the hoseCorrective action: A two-compartment sink is required to wash and sanitize any prep utensils.Arrangement was made with Tent # 42 to wash and sanitize the prep utensils
    • 23. Has appropriate notification been given for the special event?
      • Update on May 9/2026Vendor was offering different food items than what was provided in the food vendor notification form. Vendor notification included Prepackaged milk badam, and prepackaged kulfian . Vendor included Rooh Afza( milk and syrup)
  2. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kheer was not being maintained at a temperature at or below 4C during service. Vendors were instructed to portion the kheer into smaller trays, and store over ice during service. Larger pots of kheer were stored in the reefer truck and taken out as needed.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice cream scoops were being stored in a tray of water that was not being changed during service. The water in the tray was discarded, and a 100ppm sanitizing solution was prepared to store ice cream scoops.
    • 23. Has appropriate notification been given for the special event?
      • Vendor was offering different food items than what was provided in the food vendor notification form. Vendor notification included preparation of sugar cane pressed juice and prepackaged Bhadam milk. Vendor was observed serving ice cream and Kheer.

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