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Love Dim Sum - Events

4517 1 Street SE Calgary AB T2G 2L2 · Food - Special Event

8 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food preparation counter was set up directly under trees with no protection above.-Protect food from contamination. Directed operator to move food prep table under the tent
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Booth was not ready 1 hour prior to event start.-Ensure both is ready to operate 1 hour before event time
  4. Demand Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The staff was noted not washing hands prior to putting gloves on.
    • 06. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • The staff was handling cash then touching food utensils and food items without washing hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two (2) dumplings were measured at 54°C and discarded during the inspection.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit was not turned on at the time of the inspection. The hot holding unit must be turned on and maintain a temperature of at least 60C. Came back for a reinspection prior to the start of the event and it measured 68C.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The bleach water available for sanitizing food contact surfaces measured approximately 1000 ppm.Bleach water for sanitizing food contact surfaces must measure between 100-200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no functional probe thermometer available for use.A functional probe thermometer that measures at least the range of 0-100 degrees Celsius is required for verifying internal food temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips were available to verify the concentration of bleach water.Test strips are required to verify the concentration of sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The temporary hand wash station did not meet requirements. - The tap or spigot did not allow for a hands-free flow of water.- The waste water collection container was not equal to or greater than the size of the potable water container.Temporary hand wash stations must have:- a potable water container with a minimum capacity of 20 L, with the water temperature between 30-45 degrees Celsius.- a tap or spigot that allows for hands-free flow of water.- a collection system to catch the waste water from handwashing. The collection container must be equal to or great than the volume of the potable water volume.