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Kalesa Grill - Events

15 - 3220 5 Avenue NE Calgary AB T2A 5N1 · Food - Special Event

Official record from Alberta →

Inspection summary

Kalesa Grill - Events has been inspected 2 times by Alberta Health Services (Environmental Public Health) since August 1, 2026. The most recent inspection, on August 2, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions 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 August 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on August 1, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Siu mais stored in the hot holding unit was tested using a probe thermometer and measured at 22C.The operator was instructed to discard the temperature abused siu mais. Hot food items must be cooked/reheated to 74C before stored in the hot holding unit.
  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Hot held food (siomai dumplings, chicken and prok bbq) was measured below 60 degrees.2) Chicken and siomai dumplings in the Cambro's was at 35 degrees C.All food was discarded. The operator brough fresh food from the restaurant and it was measured at above 60 degrees C.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot holding unit was not at temperature; the power was tripping.- Operator used new power source and the unit was brought to correct temperatures.

Nearby inspected facilities

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