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Chefp Foods - Events

601 3 Avenue South Lethbridge AB T1K 6E9 · Food - Special Event

Official record from Alberta →

Inspection summary

Chefp Foods - Events has been inspected 2 times by Alberta Health Services (Environmental Public Health) since July 4, 2026. The most recent inspection, on August 3, 2026, recorded 6 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 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 August 3, 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 July 4, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 2 separate inspections, most recently on August 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on August 3, 2026. For example: Is the temporary food establishment properly constructed, configured and maintained?

  • 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 August 3, 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

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large quantities of cooked rice were stored directly in insulated coolers. Ensure food is transferred to appropriate food-grade containers prior to storage and transport to prevent contamination and facilitate effective cleaning and sanitation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • This is the second instance where there was temperature abuse of perishable food items. I appreciate that you purchased burners to keep several dishes above 60 degrees Celsius, and you had a chaffing dish with burners as well. But there was not enough to keep the meat pies and rolls above 60C. You did not have a cooler to keep cold foods cold; you used an un-insulated Rubber-Maid container but had inadequate ice to cover your food items properly. Fortunately, a neighbouring booth provided you extra ice. You need to plan out the volume of food you are handling to make sure you have temperature control for ALL PERISHABLE FOODS, at ALL TIMES. Additionally, you need to have a probe thermometer available at your booth to ensure proper temperatures are being maintained. ______________________________________________________Previous Inspection Violation Description:Potentially hazardous foods were not maintained under adequate temperature control. Foods that had been reheated prior to transport were observed held at temperatures within the danger zone, including cooked chicken (29°C), cooked fish (30°C), and rice (45–60°C). Several food items were stored in foil trays on tables without active hot holding. No food thermometer was available on-site to monitor temperatures. Operator was educated on the temperature danger zone and the importance of maintaining hot foods at safe hot-holding temperatures and cold foods under refrigeration. The need for a probe thermometer to verify food temperatures during transport and service was also discussed.Foods requiring additional heating were reheated using a neighbouring vendor's BBQ, and rice was returned to the approved commercial kitchen for reheating and storage in the oven prior to service.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Operator did not have hand soap for their handwash station. Fortunately, a neighbouring booth provided liquid hand soap.
    • 18. Do food handlers at the facility have adequate food safety training?
      • Recommend operator retakes Food Safety Basics for Special Events.Please provide proof that you have taken this course again before your next event.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Operator was very late setting up booth. Event was well underway when vendor first arrived.
    • 23. Has appropriate notification been given for the special event?
      • Event notification was given, but your notification form indicated that you had everything ready for the event, which was not what we observed. You must follow everything as outlined in your form, at the actual event.
  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentrated bleach was available, but no diluted sanitizer was prepared. A spray bottle was obtained and a 200-ppm solution was mixed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large quantities of cooked rice were stored directly in insulated coolers. Ensure food is transferred to appropriate food-grade containers prior to storage and transport to prevent contamination and facilitate effective cleaning and sanitation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potentially hazardous foods were not maintained under adequate temperature control. Foods that had been reheated prior to transport were observed held at temperatures within the danger zone, including cooked chicken (29°C), cooked fish (30°C), and rice (45–60°C). Several food items were stored in foil trays on tables without active hot holding. No food thermometer was available on-site to monitor temperatures. Operator was educated on the temperature danger zone and the importance of maintaining hot foods at safe hot-holding temperatures and cold foods under refrigeration. The need for a probe thermometer to verify food temperatures during transport and service was also discussed.Foods requiring additional heating were reheated using a neighbouring vendor's BBQ, and rice was returned to the approved commercial kitchen for reheating and storage in the oven prior to service.

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