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Kups Kensington - Events

A - 314 10 Street NW Calgary AB T2N 1V8 · Food - Special Event

Official record from Alberta →

Inspection summary

Kups Kensington - Events has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 30, 2026. The most recent inspection, on August 8, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 3 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 3 times across 2 separate inspections, most recently on July 31, 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.

5 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Reoccurring violation - note on July 31, 2026***Found fried chicken and shrimp in the hot holding unit with an internal temperature between 40-45C. Fried chicken was measured at 41C on the surface and 25-32C internally. - Chicken was brought to the event from the kitchen in cooler after being cooled down and put into the hot holder immediately to maintain at 60C.- Discussed with vendor operator on temperature abuse with chicken product and it must undergo reheat step prior to hot holding.- Chicken was discarded and operator will bring an air fryer to the event to reheat.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The standing cooler measured between 10-12C. There were two jugs of milk stored inside the cooler. Coolers must maintain a temperature of 4C or below to prevent the growth of bacteria. The operator will be using the cooler to store pre-packaged low-risk drinks instead.
  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fried chicken was measured at 41C on the surface and 25-32C internally. - Chicken was brought to the event from the kitchen in cooler after being cooled down and put into the hot holder immediately to maintain at 60C.- Discussed with vendor operator on temperature abuse with chicken product and it must undergo reheat step prior to hot holding.- Chicken was discarded and operator will bring an air fryer to the event to reheat.

Nearby inspected facilities

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