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Evario Events Center

950 Parsons Road SW Edmonton AB T6X 0J4 · Food - General

Official record from Alberta →

Inspection summary

Evario Events Center has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on April 17, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 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 6 times across 3 separate inspections, most recently on April 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 April 2, 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 4 times on April 2, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 2 separate inspections, most recently on April 7, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 November 24, 2023. For example: Is the facility maintained in a clean and sanitary condition?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - large commercial dishwasher was 61'C max at the plate despite multiple runs, multiple thermometers (testing spatial temps), and even allowing for a booster recharge period. No chlorine was detected. There was no required means of sanitizing the dishes using the commercial dishwasher detected. Cease and desist use of the dishwasher until repair complete.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cleaning required in/on the following areas due to a build up of grease and grime: all shelving in the back storage room
  3. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - many wet/used/cleaning cloths were observed throughout the kitchen mounded on countertops and not stored in sanitizing solution as required when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - 2 staff members were observed using ripped or torn gloves in the kitchen areas. Please ensure that staff use gloves that are in good condition. Remove all dirty or damage gloves, handwash, then replace with fresh gloves to ensure that physical contamination of food/food related items does not occur. Please retrain staff.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - staff personal clothing was stored on food and on food storage equipment. Please ensure all staff personal items are stored distinctly separate from all food processing and storage areas.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - raw meat was stored and was intended for processing overtop of exposed onions (kitchen). Please designate an area for raw meat processing that does not contaminate vegetables or clean food item storage. Train staff on the importance of preventing potential cross contamination.** - remove the unapproved bug zapper from the kitchen areas as soon as possible. Use only approved food facility fly lights.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were stored in a manner that may contaminate foods. Bowls with no distinguishable handle for dirty high touch surfaces was observed stored in direct contact with the food ingredient. Scoops with the dirty high touch handles were stored with the handles in contact with the food ingredient. Retraining required.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - overfilling of cooler inserts observed - high risk foods were stored above the fill line.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - PHI provided instructions on setting up manual sanitizing using sinks and the QUAT sanitizer that was installed. Despite the clear instructions provided, dishware was placed into the sinks without the required sanitizer and far above the water line. Dishware must be fully submerged for a minimum of 2 minutes. Ensure that the entire dish is fully submerged - no edges or corners sticking out
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - large commercial dishwasher was 61'C max at the plate despite multiple runs, multiple thermometers (testing spatial temps), and even allowing for a booster recharge period. No chlorine was detected. There was no required means of sanitizing the dishes using the commercial dishwasher detected. Cease and desist use of the dishwasher until repair complete.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** - PHI requested test strips for the QUAT sanitizer installed. Staff only had chlorine test strips available (wrong test strips).** - PHI provided instructions on setting up manual sanitizing using sinks and the QUAT sanitizer that was installed. PHI showed the staff how to use QUAT test strips and what number to look for. Staff used the chlorine test strips (no color change) and then informed PHI that the sanitizer was strong enough. Please RETRAIN staff on the importance and procedures of using test strips and what result to look for.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cleaning required in/on the following areas due to a build up of grease and grime: all cook line shelving, the undersides of all cook line shelving, the wall around the unapproved bug zapper, the shelf edges on the front line, all shelving in the back storage room
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - scoops were stored in an unsanitary condition: the ice scoops were stored on dirty surfaces
  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility did not have approved sanitizer onsite. Management indicated they had run out and were expecting to receive more that afternoon. ACTION: ensure facility has an approved sanitizer onsite at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2023-11-24- No general sanitation concerns noted at the time of inspection_____________________2022-12-07- Deep clean under dishpit area. Accumulated water and debris noted.

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