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Cooking Oil Station/EKJ Foods - Events

310 16 Avenue NW Calgary AB T2M 0H6 · Food - Special Event

Official record from Alberta →

Inspection summary

Cooking Oil Station/EKJ Foods - Events has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 22, 2025. The most recent inspection, on August 21, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 4 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on July 30, 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 August 22, 2025. 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 once on November 29, 2025. For example: Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding units had not arrived.
  6. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) There was not enough hot holdings and cold holdings onsite to store all potentially hazardous food above 60 degrees Celsius or to keep below 4 degrees Celsius.2) Cooked vegetables including spring rolls were measured at 31.2 C, pork dumplings at 39.5 C, and pork sausages were at from 28.5 C to 32.4 C. **All of the above-mentioned food was discarded.3) Two containers of cooked chicken and beef soup were stored under the table one in a white pail measured at 71.2 C and another in a metal pan measured at 55.6 C. Soup was prepared 1.5 hours ago.*Operator was instructed to transport the soup back to the base of operation or reheat onsite to ensure temperature reached up to 74 degrees Celsius.*Soup was removed from the booth.4) There was no probe thermometer available onsite to check the cooked food temperature.*Thermometer was arranged in a reasonable amount of time.
  7. Demand Inspection

    2 infractions

    • 06. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • 1) No sneeze guard was present in the front area in front of the sausage grill, where empty metal pans were being used to display and sell food.*Staff relocated the grill to the back area to prevent any contamination.2) Metal pans were kept there without any ice buckets or chafing dishes. However, the pans were empty at the time of inspection.Staff were instructed to do the following:- Cover metal pans with lids.- Not to store any potentially hazardous food if no temperature control device is available and cannot maintain the temperature below 4°C or above 60°C at all times.- They can keep sauces (pH below 4.6)- Limit the number of metal pans to a manageable quantity that can be properly monitored for temperature and food safety.**Ensure food temperatures are maintained either below 4°C or above 60°C at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) There was not enough hot holdings and cold holdings onsite to store all potentially hazardous food above 60 degrees Celsius or to keep below 4 degrees Celsius.2) Cooked vegetables including spring rolls were measured at 31.2 C, pork dumplings at 39.5 C, and pork sausages were at from 28.5 C to 32.4 C. **All of the above-mentioned food was discarded.3) Two containers of cooked chicken and beef soup were stored under the table one in a white pail measured at 71.2 C and another in a metal pan measured at 55.6 C. Soup was prepared 1.5 hours ago.*Operator was instructed to transport the soup back to the base of operation or reheat onsite to ensure temperature reached up to 74 degrees Celsius.*Soup was removed from the booth.4) There was no probe thermometer available onsite to check the cooked food temperature.*Thermometer was arranged in a reasonable amount of time.
  8. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available onsite. - Operator made the chlorine sanitizer solution and tested at 100 ppm. **Ensure approved food grade sanitizer solution is present onsite at all times.

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