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DL Eats - Events

536 16 Avenue NW Calgary AB T2M 0J4 · Food - Special Event

Official record from Alberta →

Inspection summary

DL Eats - Events has been inspected 2 times by Alberta Health Services (Environmental Public Health) since January 25, 2025. The most recent inspection, on January 26, 2025, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. 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 January 26, 2025. 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 3 times across 2 separate inspections, most recently on January 26, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 January 26, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (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.

2 inspections

  1. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of buns was stored directly on the ground. This was corrected during the inspection and placed on to table. Ensure food is stored off of ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of cut veggies and cooked noodles (liangpi) were stored in cooler without ice. They were placed into refrigerator during inspection. This is considered high risk food and must be stored under temperature control at all times.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • Propane burner not designed for indoor use was being used to hot hold pork. This is a fire hazard and can produce carbon monoxide. Staff stopped using propane burner and moved pork to stove in kitchen.
  2. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food being prepared for service was located directly in front of a customer area, making it potentially vulnerable to customer contamination. Booth was re-organized in a way to move open food away from customer area during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The temporary handwashing sink for this temporary food vendor was set up outside of the booth, making it inaccessible for food handlers to use. Temporary handwashing sink was moved to inside of booth during inspection.
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