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Fresh Prep Foods - Events

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

Official record from Alberta →

Inspection summary

Fresh Prep Foods - Events has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 1, 2024. The most recent inspection, on March 28, 2026, recorded 1 infraction.

4 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 March 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

6 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.

Nearby inspected facilities

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