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E&K Food Lab - Events

116 Everwillow Park SW Calgary AB T2Y 5C6 · Food - Special Event

Official record from Alberta →

Inspection summary

E&K Food Lab - Events has been inspected 2 times by Alberta Health Services (Environmental Public Health) since August 22, 2025. The most recent inspection, on August 23, 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 and Cleaning and sanitizing.

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 August 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on August 23, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on August 23, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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. Risk Management Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff had been smoking in the food booth. Used cigarette butts were observed in the food handling area.Operator was told that there must not be any more smoking in the food booth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple food items were being stored at room temperature. Internal food temperatures measured:Soybean paste pork= 37 degrees CelsiusStewed pork= 27 degrees CelsiusTwo pans of cooked tofu; one measured 18 degrees Celsius, the second measured 40-42 degrees Celsius.All the above were discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • August 23, 2025:No concentrated food contact surface sanitizer available for sanitizing dishes.Obtain concentrated food contact surface sanitizer for sanitizing dishes and utensils. August 22, 2025:Vendor had sanitizer in spray bottles for equipment and workstations however lack an appropriate sanitizer for the sink to facilitate proper dishwashing.Please obtain a sanitizer.
  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding temperatures not at 60 degrees, operator was putting food from cold into hot holding units and heating it up via that method.Ensure food is heat up to appropriate temperatures then kept on hot holding to hold heat. Corrected during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Vendor had sanitizer in spray bottles for equipment and workstations however lack an appropriate sanitizer for the sink to facilitate proper dishwashing.Please obtain a sanitizer.

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