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Big Fish & Open Range - Events

2018 33 Avenue SW Calgary AB T2T 1Z4 · Food - Special Event

Official record from Alberta →

Inspection summary

Big Fish & Open Range - Events has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 1, 2024. The most recent inspection, on October 18, 2024, recorded 1 infraction.

2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 once on October 18, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 1, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 August 1, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

4 inspections

  1. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One bottle of surface sanitizer solution was 0ppm for QUAT. - Solution was remade by operator and was retested at 200ppm.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer was measured greater than 400ppm. Use 200ppm Quat sanitizer and follow the manufacturer's instructions.No indicator for the quat sanitizer test strips to determine the sanitizer strength.Provide the indicator for the test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooler was measured at 11 degrees C. Fix cooler and ensure temperature comes down to 4 degrees C. or below. 2) Hot holding unit was not turned on. Store hot perishable foods at 60 degrees C or higher.

Nearby inspected facilities

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