A-Yays - Events
ab ab AB · Food - Special Event
Inspection summary
A-Yays - Events has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 19, 2025. The most recent inspection, on July 19, 2026, recorded 2 infractions.
1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. 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 3 times across 3 separate inspections, most recently on July 19, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 once on July 19, 2026. 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 July 19, 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?
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 once on July 18, 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.
5 inspections
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Popping Boba pearls were observed sitting out at room temperature. This product requires refrigeration. Operator obtained a cooler with ice and placed the Boba product in the cooler to control its temperature.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No active chlorine was found in the third tub intended for dishwashing. Operator added bleach to the solution at the time of the inspection. The operator was advised that sanitizing solutions used for dishwashing and food contact surfaces must be routinely monitored, tested, and refreshed throughout the day to ensure the required sanitizer concentration is maintained. As the sanitizing solution was stored and used in direct sunlight, the active chlorine concentration may decrease over time, reducing its effectiveness. The operator was instructed to verify sanitizer strength using appropriate test strips and replace the solution as necessary to maintain effective sanitization
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
1 infraction
- 23. Has appropriate notification been given for the special event?
- At the time of inspection, the vendor had not yet submitted the required Special Event Food Vendor Notification. A paper copy of the notification form was provided on site with instructions to complete and submit it prior to operating the following day. The inspector advised that the completed form would be collected during a subsequent visit. The menu consisted of coffee and lemonade.
- 23. Has appropriate notification been given for the special event?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Improper ice cream scoop storage and reprocessing. A single ice cream scoop was sitting out on a table in the booth at room temperature. The booth operator stated that he had been rinsing the scoop in the handwash station between uses.PHI explained that this was not suitable reprocessing.Discussed washing and sanitizing the scoop properly between uses or, if possible, having multiple utensils available.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Clorox Clean-Up Disinfecting Bleach Cleaner Spray was present in the booth for sanitizing. This chemical is too strong for food contact surfaces and must not be used in these areas. It can be used for non-food contact surfaces (discussed with operators). The vendor will get a proper sanitizer solution from the main concession kitchen prior to food service.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Vendor had a fully stocked hand sink in his booth and someone from the event organizer team took it away while the health inspectors inspected the neighboring food vendor. Vendor has put the request in for another handwash station. Vendor asked to wait to prepare and serve food until the sink arrives.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?