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Delicious D's by Devron Brown - Events

624 Southpoint Heath SW Airdrie AB T4B 5H7 · Food - Special Event

5 inspections

  1. Demand Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Non-Critical)?
      • Sanitizer concentration (bleach solution) was found to be 1000 ppm.-Bleach solution was diluted to between 100 and 200 ppm during the inspection.
    • 18. Do food handlers at the facility have adequate food safety training?
      • Food safety training/certificate was not available. Operator said it has been several years since he took the basic food safety training/course.-Operator must take food safety refresher course yearly or before participating in any food event.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The rice in the hot-holding unit was measured at 40°C. The rice was discarded during the inspection. The inspector informed the operator that hot-holding units must be maintained at or above 60°C at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the operator on how to properly use the sink for sanitization. As discussed, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The operator demonstrated adequate understanding of the proper dishwashing method afterwards.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available at the time of the inspection. PHI provided the operator with a few test strips to get through the day. Please obtain chlorine test strips for the next day of the event.**OUTSTANDING (2025-09-07). No test strips available during the re-inspection.
  3. Demand Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available at the time of the inspection.PHI provided the operator with a few test strips to get through the day. Please obtain chlorine test strips for the next day of the event.
  4. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Bean salad was prepared and stored at room temperature. The temperature of bean salad was 21C. The operator moved the salad to the cooler.
  5. Demand Inspection

    0 infractions