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Ghana & Togo Delicacies - Events

224 Sixmile Common S Lethbridge AB T1K 7C6 · Food - Special Event

4 inspections

  1. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Most Food was prepared at SAEA.However.... Some items may have still been prepared at home.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was available.Hot holding was being used for reheating cold food.This was NOT working well.Eventually, the operators came up with a solution to heat food quickly. This involved MANY burners under one of the chafing dishes.
  2. Demand Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food was prepared from home.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Food had been left out to cool from the previous evening with no temperature control
    • 06. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • Food had been left between 4 - 60 degrees Celsius for longer than 4 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food was displayed without proper temperature control. Food that are displayed need to have proper temperature control. Cold foods need to be below 4C and hot foods need to be above 60C.No thermometer was on site. Operator described cooling foods at room temperature overnight.
    • 18. Do food handlers at the facility have adequate food safety training?
      • It is clear the operator requires food safety training. Please enroll in the basic food safety training course for special events on the AHS EPH website.
    • 23. Has appropriate notification been given for the special event?
      • You need to review the AHS EPH Special Event Vendor Package.You need to submit your complete vendor notification forms with enough time to allow Inspectors to review the package with you and make sure all measures are in place BEFORE your event.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Home canned sauces were being sold. The products did not have proper labels identifying the product.Low risk home prepared foods may be sold at a special event, but no other food handling or food product can be sold. Operator was asked to remove the food product.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • All food product was made in a home kitchen and not in an approved facility like the SAEA kitchen. Home prepared foods are not allowed at a special event.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large containers of rice, noodles, and chicken were not held at proper temperatures. Because the operator was late setting up, there was temperature abuse of the food products immediately. Operator must ensure that hold holding units are ready to place hot items in immediately. While there were serving/chaffing dishes, there was a lot of food sitting on the ground with no temperature control. Hot holding is necessary for serving but also for bulk food waiting to replenish chaffing dishes. Operator realized food was sitting for too long and took food not in the chaffing dishes home. No thermometer on site to validate proper temperatures.
    • 18. Do food handlers at the facility have adequate food safety training?
      • Operator required to take special event course before the next event.