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All Seasons Weeping Tile LTD. - Events

2110 - 3730 108 Avenue NE Calgary AB T3N 1V9 · Food - Special Event

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Corrected**Hot holding cabinet unit was not able to maintain 60*C or above during the inspection. - The operator turned on the hot holding unit to the maximum.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Corrected**The temporary handwash sink placed outside the tent. - The staff moved the handwash sink inside the tent near the food handling area.
    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water was unavailable at the 2-compartment dishwashing sink located in the back of the tent. The maximum water temperature measured was 27*C at the time of inspection.
    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • **Corrected**Staff was using garden hose for filling pots and other utensils. - The staff removed the hose during the inspection to prevent cross contamination.
  3. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cooking pots and pans were stored directly on ground in back prep area.Requirement: Store utensils at least 15 cm off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Warmer in-service area was not turned on.Requirement:Ensure that warmer is turned on and temperature is maintained at 60 C and higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was provided for the utensils.Requirement: Provide sanitizer for the utensils.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap provided at hand washing sink located in back prep area.Requirement:Provide soap at this hand washing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to hand washing sink located in back prep area was blocked with big cooking pots kept in front of the sink area and sink was blocked with a big lid kept on sink basin.Requirement:Ensure that hand washing sink is available all the time.Sink and access to hand washing sink is not blocked at any time.