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CM Events & Catering Services - Events

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

7 inspections

  1. Demand Inspection

    0 infractions

  2. 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
  3. 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.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions