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CM Events & Catering Services - Events

42 Dovercliffe Way SE Calgary AB T2B 2C6 · Food - Special Event

Official record from Alberta →

Inspection summary

CM Events & Catering Services - Events has been inspected 11 times by Alberta Health Services (Environmental Public Health) since July 21, 2024. The most recent inspection, on August 2, 2026, recorded 1 infraction.

6 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Chemicals and toxic substances.

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 5 times across 5 separate inspections, most recently on August 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 31, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 9, 2025. For example: Is the temporary food establishment properly constructed, configured and maintained?

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.

11 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Outstanding violation - August 2, 2026 Perishable food was being stored in camping style coolers with very little ice and an insufficient amount of ice to provide adequate cooling.Found cheese, mayonnaise with an internal temperature of 10-12C. Found a tray of eggs on the shelf outside without temperature control. All food items were discarded. Outstanding violation:Perishable food was being stored in camping style coolers with very little ice and an insufficient amount of ice to provide adequate cooling.Cooked pork sausage= 9 degrees CelsiusCooked imitation crab mixed with cream cheese= 10 degrees CelsiusRaw shell eggs (2 flats)= 22 to 24 degrees CelsiusEggs were discarded. The other two items had extra ice added to completely surround to rapidly cool them.July 31, 2026:Several food items such as cooked pork, beef, and chicken were stored in the insulated coolers had an internal temperature between 15-25C. There was little to no ice in the coolers. All food items were discarded at the time of the inspection. The operator obtained more ice to place in the insulated coolers.
  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Outstanding violation:Perishable food was being stored in camping style coolers with very little ice and an insufficient amount of ice to provide adequate cooling.Cooked pork sausage= 9 degrees CelsiusCooked imitation crab mixed with cream cheese= 10 degrees CelsiusRaw shell eggs (2 flats)= 22 to 24 degrees CelsiusEggs were discarded. The other two items had extra ice added to completely surround to rapidly cool them.July 31, 2026:Several food items such as cooked pork, beef, and chicken were stored in the insulated coolers had an internal temperature between 15-25C. There was little to no ice in the coolers. All food items were discarded at the time of the inspection. The operator obtained more ice to place in the insulated coolers.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several food items such as cooked pork, beef, and chicken were stored in the insulated coolers had an internal temperature between 15-25C. There was little to no ice in the coolers. All food items were discarded at the time of the inspection. The operator obtained more ice to place in the insulated coolers.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat that was cooked this morning was measured at 15C. Found in a cooler with ice packs but stored ineffectively (ice was at the bottom only).-Transport and maintain perishable foods <4C or >60C-If bringing food in coolers, layer the ice between the food containers-Operator started to reheat food immediately, thermometer available
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Planks beneath hot holding unit were bare wood.-Ensure all surfaces in the food handling area are smooth and impervious to moisture. Operator to seal wood (e.g. epoxy, paint, etc.) so that it can be easily wiped
  7. Demand Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer was measured at 500ppm.Use 100ppm chlorine (1/2 teaspoon bleach per L water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Rice cake desserts were measured between 13 to 22 degrees C. Rice cake desserts were not cooled down to 4 degrees C or below and were transported without properly temperature control (only few ice paks on the bottom of the large camper cooler).Discarded the rice cake desserts. 2) Hot holding unit was measured between 51 to 52 degrees C. 1 to 2) Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Demand Inspection

    0 infractions

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