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Daison Wholesale- Events

609 28 Street NE Calgary AB T2A 4L6 · Food - Special Event

Official record from Alberta →

Inspection summary

Daison Wholesale- Events has been inspected 2 times by Alberta Health Services (Environmental Public Health) since August 17, 2024. The most recent inspection, on September 13, 2024, recorded 2 infractions.

1 of 2 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.

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 once on September 13, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 13, 2024. 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.

2 inspections

  1. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding at time of inspection was not yet at 60C.- Operator was asked to turn up the hot holding unit and unit was rechecked after 15-20 minutes and achieved 60C.- Operator was also advised to ensure food is rotated often to maintain 60C throughout the food product in each individual container.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Temporary hand wash sink for vendor was outside of vendor space that was completely enclosed by tables that was needed by vendor.- Operator was asked to bring the temporary hand wash station inside the booth for ease of access and frequent use of hand washing.
  2. Demand Inspection

    0 infractions

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