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Hitchki - Events

700 - 1155 Cornerstone Boulevard NE Calgary AB T3N 2E9 · Food - Special Event

Official record from Alberta →

Inspection summary

Hitchki - Events has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 8, 2026. The most recent inspection, on May 15, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 4 separate inspections, most recently on May 15, 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 once on May 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 May 9, 2026. 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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 15 five gallon pails of Kulche Chhole (chickpeas) were stored in the reefer beside the tent. The internal temperature of the chickpeas ranged from 28C to 37C. The reefer was in disrepair and was maintaining 14C to 16C. Actions taken:1. The chickpeas were placed on hold in the reefer with signs stating that the food was temperature abused and to not remove. 2. The organizer was contacted to try to locate the owner of the food and was advised not to use the reefer. 3. The refrigeration company (Waymark) was also informed that the reefer was malfunctioning. They advised the inspector that a refrigeration technician was coming to fix the reefer.4. A sign was placed on the outside of the reefer stating that it could not be used until it was maintaining 4C or less.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 15 five gallon pails of Kulche Chhole (chickpeas) were stored in the reefer beside the tent. The internal temperature of the chickpeas ranged from 28C to 37C. The reefer was in disrepair and was maintaining 14C to 16C. Actions taken:1. The chickpeas were placed on hold in the reefer with signs stating that the food was temperature abused and to not remove. 2. The organizer was contacted to try to locate the owner of the food and was advised not to use the reefer. 3. The refrigeration company (Waymark) was also informed that the reefer was malfunctioning. They advised the inspector that a refrigeration technician was coming to fix the reefer.4. A sign was placed on the outside of the reefer stating that it could not be used until it was maintaining 4C or less.
  4. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 15 five gallon pails of Kulche Chhole (chickpeas) were stored in the reefer beside the tent. The internal temperature of the chickpeas ranged from 28C to 37C. The reefer was in disrepair and was maintaining 14C to 16C. Actions taken:1. The chickpeas were placed on hold in the reefer with signs stating that the food was temperature abused and to not remove. 2. The organizer was contacted to try to locate the owner of the food and was advised not to use the reefer. 3. The refrigeration company (Waymark) was also informed that the reefer was malfunctioning. They advised the inspector that a refrigeration technician was coming to fix the reefer.4. A sign was placed on the outside of the reefer stating that it could not be used until it was maintaining 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The two compartment sink was not draining.Repair the two compartment sink so that it drains properly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink was not draining.Repair the hand wash sink so that it drains properly.
  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 15 five gallon pails of Kulche Chhole (chickpeas) were stored in the reefer beside the tent. The internal temperature of the chickpeas ranged from 28C to 37C. The reefer was in disrepair and was maintaining 14C to 16C. Actions taken:1. The chickpeas were placed on hold in the reefer with signs stating that the food was temperature abused and to not remove. 2. The organizer was contacted to try to locate the owner of the food and was advised not to use the reefer. 3. The refrigeration company (Waymark) was also informed that the reefer was malfunctioning. They advised the inspector that a refrigeration technician was coming to fix the reefer.4. A sign was placed on the outside of the reefer stating that it could not be used until it was maintaining 4C or less.

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