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Event Planners Plus - Caterer

333 Edgepark Boulevard NW Calgary AB T3A 4K4 · Food - General

Official record from Alberta →

Inspection summary

Event Planners Plus - Caterer has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 13, 2024. The most recent inspection, on March 16, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Pests.

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 March 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 13, 2024. For example: Are chemicals stored and handled in a safe manner?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 13, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 March 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on March 16, 2026. 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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bulk food in boxes and containers also were observed stored on the floor in the walk-in freezer. 2. A bag of carrot was stored on the floor in the walk-in cooler. The operator noted to remove it.*Ensure all foods are stored at minimum 6 inches off the floor or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked portions of beef were stacked together on the counter to cool with an internal temperature between 35.5°C to 36.3°C.Store the beef in small portion and do not store them close together so it can be rapidly cooled. Develop a plan to track the 2-hour timeline for cooling food.2. Uncooked pieces of raw chicken were stored on a tray at the tray rack to thaw with an internal temperature of 4°C.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A garbage bin was obstructing the handwashing sink.The garbage bin was promptly removed.Ensure handwashing sinks are accessible at all times to facilitate convenient access for food handlers to easily wash their hands.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 3) Coolers and freezer units , dishwasher and food surface sanitizer were not being recorded. Check and record them daily, temperature monitoring is still required to be manually recorded for the cooler and freezers not installed on the wireless remote sensors.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Boxes of flats of drinks were stored on the kitchen floor. -Bulk food in boxes and containers also were observed stored on the floor in the walkin cooler and freezer. *Ensure all foods are stored at minimum 6 inches off the floor or higher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 3) Coolers and freezer units , dishwasher and food surface sanitizer were not being recorded. Check and record them daily, temperature monitoring is still required to be manually recorded for the cooler and freezers not installed on the wireless remote sensors.
  3. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Couple of quat sanitizer bottles were not labelled. Label all chemical bottles.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Slight gap along the back door. Fix the back door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease and holes noted on pan handle mitts.Replace all broken mitts.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Slight dust build-up on the air vents and walls. 2) Stains noted underneath the dishwasher. Clean these areas. 3) Coolers and freezer temperatures, dishwasher and food surface sanitizer were not being recorded. Check and record them daily.

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