Delicious D's by Devron Brown - Events
624 Southpoint Heath SW Airdrie AB T4B 5H7 · Food - Special Event
Inspection summary
Delicious D's by Devron Brown - Events has been inspected 9 times by Alberta Health Services (Environmental Public Health) since August 17, 2024. The most recent inspection, on August 16, 2026, recorded 3 infractions.
1 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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.
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 4 times across 3 separate inspections, most recently on August 16, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 August 15, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 7 times across 5 separate inspections, most recently on August 16, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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 August 15, 2026. For example:
Is refuse being managed in a suitable manner?
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 April 4, 2026. 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.
9 inspections
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - Bleach was tested as 0 ppm.*Solution was reprepared and was tested as 100 ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- - Paper towel roll at the hand-washing sink was empty.*Staff replaced the paper towel roll.
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were no ice in the insulated coolers. There was raw chicken and beef inside and the internal temperature was still below 4C. Informed the operator to obtain ice immediately to maintain the temperature of the cooler below 4C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towel dispenser/holder. Obtain a paper towel dispenser/holder.
- 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.
- 21. Is refuse being managed in a suitable manner?
- The operators are using plastic garbage bags as their waste receptacle. Obtain adequate waste containers to prevent attraction of pests and to safely dispose of waste.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 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.
- 18. Do food handlers at the facility have adequate food safety training?
- Demand Inspection
1 infraction
- 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.
- 18. Do food handlers at the facility have adequate food safety training?
- 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.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Non-Critical)?
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions