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Daai Yun Food Inc. - Events

6303 Thorncliffe Drive NW Calgary AB T2K 3A8 · Food - Special Event

Official record from Alberta →

Inspection summary

Daai Yun Food Inc. - Events has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 17, 2024. The most recent inspection, on September 12, 2025, found no infractions.

4 of 7 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: Food temperature control and Cleaning and sanitizing.

The last 3 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 2 separate inspections, most recently on June 28, 2025. 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 September 13, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on September 13, 2024. For example: Is the temporary food establishment properly constructed, configured and maintained?

  • 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 June 28, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 June 28, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Non-Critical)?

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.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of raw chicken was left on the counter without temperature control. Chicken was measured at 10.4 degrees C. Place container of chicken in an ice bath and store perishable food at 4.0 degrees C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No temporary handwash sink at the booth. Temporary handwash sink was shared with the other booth.Provide temporary handwash sink at the booth for handwashing,
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Non-Critical)?
      • Permit Restriction in the Cultural Centre kitchen.No deep frying or extensive grease producing cooking.Deep frying chicken balls and French Fries with counter domestic fryers.Asked owner to follow the Cultural Centre kitchen permit restriction.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No food safe surface sanitizer during inspection.- Operator took out hand sanitizer instead of surface sanitizer for work and prep surfaces.- Operator had to source bleach solution with a bottle from neighbouring vendors and was tested at 100ppm. Operator was advised to bring own sanitizer solution for future events.2) No test strips available.- Bring test strips for surface sanitizer solution to monitor concentration of solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Vendor had two containers of curry sauce with no hot holding unit but had one hotplate.- Operator was ordered to combine the sauce into one pot and use the hotplate to maintain 60C and refrain from separating the curry sauce and leaving out at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Operator had plans to serve samples of cooked curry fish balls without hot holding unit. Samples were placed on the counter at the front. - Operator was ordered to discard the fish balls and to refrain from serving samples if they do not have hot holding unit to maintain hot foods above 60C.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Update September 13, 2024 at Chinese Lantern Festival:- Same issue as previous event. Operator needs to ensure fridge has enough space for all their food products as the chest coolers were meant for quick transport of food products only and not for extended cold holding. - Items were later moved to electric cooler.Ice boxes were being used to store curry fish balls. The curry fish balls were still frozen (measured at approximately -5C) when checked.The one electric cooler (i.e. small refrigerator) was filled with Taiwanese popcorn chicken and could not accommodate the storage of curry fish balls. When checked later (approximately 30 minutes) the fridge had enough space to fit the curry fish balls. Inspector ordered the fish balls in the ice box to be moved to the fridge.REQUIREMENT: Operator must have enough cold-holding equipment which can maintain a temperature at or less than 4C.
  7. Demand Inspection

    1 infraction

    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Ice boxes were being used to store curry fish balls. The curry fish balls were still frozen (measured at approximately -5C) when checked.The one electric cooler (i.e. small refrigerator) was filled with Taiwanese popcorn chicken and could not accommodate the storage of curry fish balls. When checked later (approximately 30 minutes) the fridge had enough space to fit the curry fish balls. Inspector ordered the fish balls in the ice box to be moved to the fridge.REQUIREMENT: Operator must have enough cold-holding equipment which can maintain a temperature at or less than 4C.

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