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Jocelyn Baguioso - Events

114 Ashwood Street Wetaskiwin AB T9A 3G6 · Food - Special Event

Official record from Alberta →

Inspection summary

Jocelyn Baguioso - Events has been inspected 2 times by Alberta Health Services (Environmental Public Health) since June 13, 2025. The most recent inspection, on June 19, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 across 2 separate inspections, most recently on June 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

2 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods were stored in chaffing dishes with heating elements underneath. The food in the hot holding dishes were filled nearly to the brim and recorded being held at around 23.7C. At the request of the inspectors, the hot held food was portioned nearly by half in an attempt to heat the food up to 60C, placing the portioned-out food onto a propane stove and heated to boiling.Conditional approval was given for the duration of the event so long as they don't overcrowd the food in the hot holding units and use the food within a 2 hour window.
  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding pot containing chicken was tested at 53 C.Chicken reheated to atleast 74C, and maintained at not less than 60C in the hot holding.

Nearby inspected facilities

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