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Grey Eagle Hotel - Events

3779 Grey Eagle Drive Calgary AB T3E 3X8 · Food - Special Event

Official record from Alberta →

Inspection summary

Grey Eagle Hotel - Events has been inspected once by Alberta Health Services (Environmental Public Health), on September 4, 2024. The most recent inspection, on September 4, 2024, recorded 6 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 times on September 4, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times on September 4, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on September 4, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

1 inspection

  1. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quats sanitizer available onsite was measured at a concentration of 100ppm. Sanitizer concentration was adjusted to 200ppm during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ready-to-eat baked products were displayed in front of a customer accessible area without a sneeze guard or other form of protection. Food was moved away from customer accessible area during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit used to store cooked ground meat was measured at a temperature of 50C.Burner used to heat unit was re-lit during inspection, allowing unit to reach a temperature of 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable food ingredients were observed being stored above the inserts of a prep cooler, causing these foods to be stored at inadequate temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sufficient test strips to confirm the concentration of quats sanitizer were not available onsite at the time of inspection. Acquire suitable test strips to confirm the concentration of sanitizer available onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The plumbed sink available for handwashing was located an outdoor area away from the food handling area inside the enclosed food preparation structure. The plumbed sink was moved closer to the enclosed food preparation structure during inspection.

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