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Fresh Prep Foods - Events

1797 120 Avenue NE Calgary AB T3K 0R1 · Food - Special Event

8 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Warm Foods were transported in Cambros.---Hot held foods were first measured at below 50°C. The operators had two chafing dishes under each hot holding tray. The operators added an additional chafing dish under each unit (total of three), and hot holding temperatures were subsequently measured to be above 60°C.Please ensure all hot held foods are adequately maintained at temperatures above 60°C prior to the next inspection.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot-holding unit (warmer) was measured at 40°C. The unit was adjusted and was then able to maintain 60°C and above. The inspector informed the operator that the food must be kept hot and be monitored to ensure that the temperature is maintained at or above 60°C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The two coolers were measured at 12°C and 10°C using a minimum-registering thermometer. The inspector informed the operator that the coolers must be able to maintain a temperature of 4°C. All the high-risk food in the coolers were discarded.**DO NOT USE THE COOLERS UNTIL ABLE TO MAINTAIN 4°C OR BELOW.
  7. Demand Inspection

    1 infraction

    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The booth had no onsite cooler available. The staff indicated that a cooler would be brought in for the second day of the event.
  8. Risk Management Inspection

    0 infractions