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Happy 50+ Association - Events

169 Silverado Plains Close SW Calgary AB T2X 0G4 · Food - Special Event

Official record from Alberta →

Inspection summary

Happy 50+ Association - Events has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 22, 2025. The most recent inspection, on November 29, 2025, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 3 separate inspections, most recently on November 29, 2025. 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 3 times across 2 separate inspections, most recently on November 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 23, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 across 2 separate inspections, most recently on November 29, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

4 inspections

  1. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No sanitizer available in the kitchen.2) Two staff were observed using kitchen prep table and cleaning it with a dirty cleaning cloth.*Operator prepared the bleach solution, tested as 100 ppm. Staff cleaned and sanitized the table, soaked the cleaning cloth in the sanitizer bucket.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - No probe thermometer available at the time of inspection.*Operator was able to obtain a probe thermometer in a reasonable amount of time.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - Temporary handwashing was not set up at the time of inspection. There was no catch basin to collect grey water, and soap and paper towels were not available for handwashing.*Staff promptly filled the water container with a spigot, and soap and paper towels were arranged within a reasonable time.
  2. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of bleach water in the wiping cloth bucket in the booth was undetectable. There was no additional concentrated bleach available to prepare more solution.Obtain concentrated food contact surface sanitizer solution for dishwashing and sanitizing food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two bags of flour were being stored directly on the ground. Flour bags were moved up off the ground during inspection. Ensure that food is stored up off the ground to help protect from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Booth had and was using Caviwipes on food contact surfaces.Caviwipes are not safe for use on food contact surfaces. Obtain a food safe sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple flats of eggs were being stored without temperature control. Internal temperatures measured between 8-12 degrees Celsius.Eggs were moved into the cooler. Instructed operator to take out only as many eggs as necessary.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two containers of pancake batter were being stored at room temperature. Internal temperatures measured 20 and 22 degrees Celsius.Food was discarded. Pancake batter is perishable and must be stored with temperature control.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available for use.Obtain food contact surface sanitizer test strips.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food-grade sanitizer available during the time of the inspection.A food-grade sanitizer must be available to ensure food contact surfaces are adequately cleaned and sanitized to mitigate the risk of food contamination. Reinspected that same day and the operators obtained a bleach sanitizer solution and measured 200ppm.

Nearby inspected facilities

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