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Fusion Box - Events

156 - 6800 Memorial Drive NE Calgary AB T2A 6V3 · Food - Special Event

6 inspections

  1. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two bags of cut vegetables were noted being eft in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, and must be kept at or below 4°C or at or above 60°C.
    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water supply was not available at the dishwashing and hand washing station at the time of inspection. Water leak was also observed near the dishwashing sinks. - Technician was onsite and fixed the issue. Hot water was available at the dishwashing and handwashing sink.
  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper temperature control of food was noted during the inspection where high-risk food items, being cut vegetables, were left in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Hot holding unit: ---Chicken in thewas measured between 41 to 47 degrees C. ---Chicken patties were measured at 50.4 degrees C. ---Beef patties were measured at 55.9 degrees C. 1) Reheat to 74 degrees C or higher before serving or hot holding. 2) Cooler was measured at 7.0 degrees C.Turn down cooler and ensure temperature comes down to 4.0 degrees C. or below.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no concentrated sanitizer available for sanitizing utensils/ dishes.Obtain concentrated sanitizer for sanitizing utensils/ dishes.
  6. Risk Management Inspection

    0 infractions