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Ariya Burmese Foods - Events

4517 1 Street SE Calgary AB T2G 2L2 · Food - Special Event

Official record from Alberta →

Inspection summary

Ariya Burmese Foods - Events has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on June 7, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 June 1, 2025. 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 November 17, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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.

6 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Sliced cucumbers stored on counter and no cooler available. The Operator purchased ice during the inspection to store cucumbers in.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was measured at 0ppm.New bleach was acquired during inspection and solution was mixed and tested at 100ppm chlorine. Chlorine is an oxidizing chemical that will decay in strength over time. Always re-mix and verify sanitizer concentration prior to market events.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) An unplugged rice cooker of cooked rice was measured at a temperature of 34C. Operator indicated that rice would be re-heated prior to sampling. Operator indicated that rice had been cooked around two hours earlier.Cooked rice was disposed of by operator during inspection. Cooked starch must be held at food-safe temperatures during transport and holding or be disposed of after two hours to prevent the growth of spore-forming bacteria resistant to re-heating. 2) The rice being held in the rice cooker for sampling was measured at a temperature of 54C at the highest. Operator indicated that rice had been cooked within the last hour. Operator increased heat of rice during inspection with a "cook" setting. Ensure that rice is being held at a temperature of 60C or is being disposed of after two hours. Recommend cooking rice onsite and preparing smaller batches as means of ensuring safe food handling temperatures.

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