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DCC - Jagdish Bison - Events

144 Saddlecrest Green NE Calgary AB T3J 5N6 · Food - Special Event

Official record from Alberta →

Inspection summary

DCC - Jagdish Bison - Events has been inspected 2 times by Alberta Health Services (Environmental Public Health) since May 9, 2026. The most recent inspection, on May 9, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 2 infractions recorded. 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 2 times across 2 separate inspections, most recently on May 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Six large pots of cooked curry chickpeas were being stored at room temperature with no ability to hold hot.Instructed operator to have all but 1 pot transported to temperature control. Once can be served from, the remaining must be transferred to temperature control.
  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Second inspection:Upon re-inspection, 3 of the 6 pots of cooked curry chickpeas were still being stored at room temperature. Two were transferred to burners during inspection and one was left off for serving.First inspection:Six large pots of cooked curry chickpeas were being stored at room temperature with no ability to hold hot.Instructed operator to have all but 1 pot transported to temperature control. Once can be served from, the remaining must be transferred to temperature control.

Nearby inspected facilities

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