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Jumble Eats Restaurant - Events

4900 50 Street Red Deer AB T4N 1X7 · Food - Special Event

7 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the hot box was 25C using an infrared thermometer. The operator was instructed to increase the temperature to 60C or hotter.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The booth did not have a temporary handwashing station. The operator was instructed to obtain a temporary handwashing station.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The operator did not bring a temporary handwashing station despite being informed to bring one to the special event. The Legacy Place gave the vendor permission to use their handwashing sink at Everyone Coffee, which is within a few steps from the Jumble Eats booth. The operator is informed that if they do not bring a temporary handwashing station for future special events, the vendor will not be able to sell food until they obtain a handwashing station and have been inspected and approved by a Public Health Inspector.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Non-Critical)?
      • The organizer requested all vendors to bring garbage bins. The vendor, however, did not bring one to the special event. The operator found a spare garbage bin to use during the inspection.
  7. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fried sushi with salmon was stored at room temperature. The operator was informed to either hot hold them at 60C or hotter or store them at 4C or colder. The operator obtained ice for cold holding sushi.