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Maane's Filipino Food Stuff - Events

3607 17 Avenue SE Calgary AB T2A 0R8 · Food - Special Event

Official record from Alberta →

Inspection summary

Maane's Filipino Food Stuff - Events has been inspected 12 times by Alberta Health Services (Environmental Public Health) since July 12, 2024. The most recent inspection, on August 8, 2026, recorded 1 infraction.

2 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 7 times across 7 separate inspections, most recently on August 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 24, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on August 8, 2026. For example: Is refuse being managed in a suitable manner?

  • 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 2 times across 2 separate inspections, most recently on August 2, 2026. For example: Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?

  • 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 10, 2025. 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.

12 inspections

  1. Demand Inspection

    1 infraction

    • 21. Is refuse being managed in a suitable manner?
      • The portable handwashing sink in use was not equip with a suitable wastewater container for disposal.Wastewater container was provided during inspection. Ensure that temporary or portable sinks have suitable wastewater containers for sanitary disposal.
  2. Risk Management Inspection

    1 infraction

    • 06. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • Operator was observed to be handling the raw meat, beside the restrictions on handling raw meat at the event.Concerns were discussed and corrected during the inspection.
  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?
      • High-risk food items were stored in room temperature; internal temperatures were measured at 24°C; the food were discarded during the inspection. Please do not store high-risk food items in room temperature (store at either 4° and below, or 60°C or above).
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scoops and tongs were stored in water at room temperature. The inspector informed the operator that all utensils must be stored in an ice bucket at 4°C or below, or inside a hot-holding unit/warmer that keeps the temperature at or above 60°C. No utensils can be stored between these temperatures. Ensure to also change (wash and sanitize or use another clean one) the utensils every 2-4 hours. The utensils were washed and placed in a bucket of ice afterwards.
  5. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • August 2024 inspection notes:Stainless steel hot holding unit was unable to maintain consistent power due to electrical issues. Operator was advised not to use this during the event due to lack of power.June 28, 2025:Power generator was not working so hot holding unit could not be used.June 28, 2025 reinspection at noon:No power available for hot holding unit to work. No hot food items can be served at this event. Cooked rice were at 35C. Discarded at time of inspection.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • September 2024 inspection:Power was not available in the facility.June 2025 inspection at 10am:Power was not available.June 2025 inspection at noon:Power was not available.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • August 2025 Inspection: The vendor had not begun setting up until 1:30 PM. The event started at 12:00 PM, and vendors are required to be setup an hour prior, meaning this vendor was 2 hours and 30 minutes late.Inspection was not conducted and vendor was not given permission to operate.REQUIREMENT: The vendor must be setup 1 hour prior to the event starting to verify all equipment and supplies are available and proper working condition.
  6. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • August 2024 inspection notes:Stainless steel hot holding unit was unable to maintain consistent power due to electrical issues. Operator was advised not to use this during the event due to lack of power.June 28, 2025: Power generator was not working so hot holding unit could not be used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no temporary hand washing station.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • September 2024 inspection:Power was not available in the facility.June 2025 inspection:Power was not available.
  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • August 2024 inspection notes:Stainless steel hot holding unit was unable to maintain consistent power due to electrical issues. Operator was advised not to use this during the event due to lack of power.June 28, 2025:Power generator was not working so hot holding unit could not be used.June 28, 2025 reinspection at noon:No power available for hot holding unit to work. No hot food items can be served at this event. Cooked rice were at 35C. Discarded at time of inspection.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • September 2024 inspection:Power was not available in the facility.June 2025 inspection at 10am:Power was not available.June 2025 inspection at noon:Power was not available.
  8. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Stainless steel hot holding unit was unable to maintain consistent power due to electrical issues. Operator was advised not to use this during the event due to lack of power.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • Power was not available in the facility.
  9. Demand Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Lemon scented bleach was prepared for sanitizing food contact surfaces.Lemon bleach is not safe for use on food contact surfaces.
    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water was not available at sinks in the facility.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • Power was not available in the facility.
  10. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding table was measured at 50C and hot holding cabinet was measured at 54C at time of inspection.- Ensure both units reach >60C to be used for the festival.
  11. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding table was measured at 50C and hot holding cabinet was measured at 54C at time of inspection.- Ensure both units reach >60C to be used for the festival.
  12. Risk Management Inspection

    0 infractions

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