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Kastelen Sausage & Fine Meats - Events

21339 Township Road 524 Ardrossan AB T8G 2G2 · Food - Special Event

Official record from Alberta →

Inspection summary

Kastelen Sausage & Fine Meats - Events has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 20, 2024. The most recent inspection, on April 18, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 5 inspections in a row found no infractions. 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 once on May 9, 2024. 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, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 3 times across 3 separate inspections, most recently on May 9, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 9, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?

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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A plastic disposable cup was used to scoop ice and stored touching the food item.Operator disposed of the plastic cup and replaced it with a ladle.Ensure that food items including ice are protected from physical and bacterial contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk food items including sauerkraut, relish, and banana peppers that need to be refrigerated after opening were stored in room temperature. Operator placed the food items in an ice bath and was instructed to observe and refill the ice bath throughout the event.Ensure all high-risk foods are stored at proper temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator's bleach sanitizer test strips were not functioning during the inspection.Obtain and use new bleach/chlorine test strips to ensure the adequate concentration of the sanitizer. Bleach sanitizing solutions should be at 100ppm. Note: PHI provided a few test strips for operators to use during the event.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • Bleach sanitizer solution was measured significantly over 200ppm. Operator diluted the sanitizer solution and measured at 100ppm.Ensure the sanitizing solution is maintained at adequate concentrations. Bleach sanitizing solutions should be at 100ppm.
  7. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chopped onions, relish and peppers used to top sausages were not covered or under a sneeze guard.Advised operator that covers or a sneeze guard should be used to prevent potential contamination from customers.
  8. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chopped onions, relish and peppers used to top sausages were not covered or under a sneeze guard.Advised operator that covers or a sneeze guard should be used to prevent potential contamination from customers.
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