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Freestyle Social Club - Events

119 12 Avenue SW Calgary AB T2R 0G8 · Food - Special Event

Official record from Alberta →

Inspection summary

Freestyle Social Club - Events has been inspected 2 times by Alberta Health Services (Environmental Public Health) since August 25, 2024. The most recent inspection, on August 24, 2025, recorded 1 infraction.

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 3 times across 2 separate inspections, most recently on August 24, 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 once on August 25, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

2 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Using cambros as a cooler. Ice was in the bottom of the unit. Top measured 17C. Ensure all product inside is submerged in ice to maintain temperature.
  2. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items like jacket and bag etc were stored on the prep counter.Requirement:Ensure that personal items are stored separately from food and food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of precooked ribs stored in the Cambro unit was between 9C-10 CRequirement:Ensure that perishable foods are stored at 4C or less OR at 60 C and higher-Ice was added on pre-cooked pork ribs during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was provided to verify internal reheating temperature.Requirement: Provide probe thermometer.

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