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Gershom's Pinoy Kakanin Atbp. - Events

10 - 1420 40 Avenue NE Calgary AB T2E 4P9 · Food - Special Event

Official record from Alberta →

Inspection summary

Gershom's Pinoy Kakanin Atbp. - Events has been inspected 9 times by Alberta Health Services (Environmental Public Health) since August 1, 2024. The most recent inspection, on September 5, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 3 separate inspections, most recently on August 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on August 30, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on August 30, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

9 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Prepared food (fried rice and vegetable balls) were observed being stored uncovered in an area in direct proximity of customers.A plastic lid was placed in front of this container of food during inspection, acting as a makeshift sneeze guard.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Vegetable kikiam (rice vegetable balls) were measured at a temperature of 32C. Balls were prepared less than one hour previously and were not being temperature controlled.Kikiam were re-fried during inspection. Foods not under temperature control to be monitored hourly and disposed of after 2 hours holding time.
  4. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Standing cooler was overfilled. Temp measured 2-8°C. Operator moved food items to the prep cooler during inspection.- Store cold perishable foods at 4 degrees C. or below.
  5. Demand Inspection

    0 infractions

  6. 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.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 100-ppm. The staff/operator was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff/operator that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to follow the manufacturer’s instructions on the label and test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen utensils, being tongs and scoops, were stored in water at room temperature. The inspector informed the staff/operator that all utensils must be stored in an ice bucket at 4°C or below, or inside a hot-holding unit/warmer that keeps the temperature at or above 60°C, or in an approved sanitizer solution then rinsed with water afterwards. Ensure to also change (wash and sanitize or use another clean one) the utensils every 2-4 hours. The utensils were washed and placed in a 200-ppm QUAT sanitizer solution then to be rinsed with clean water afterwards.
  7. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Vendor had brought the wrong chemical and had floor cleaner instead of food safe surface sanitizer solution.- Staff went and bought bleach from nearby store to use. Solution was mixed and tested at 100ppm.
  8. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Rice was stored in the sushi rice pot without heating element to store the rice at 60 degrees C or higher. Owner transferred the rice into the hot holding unit during inspection.2) Frozen beef skewers were placed in the hot holding unit without reheating to 74 degrees C. or higher.Reheat perishable foods at 74 degrees C. or higher before serving or holding in the hot holding unit.
  9. Risk Management Inspection

    0 infractions

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