Maane's Filipino Food Stuff - Events
3607 17 Avenue SE Calgary AB T2A 0R8 · Food - Special Event
11 inspections
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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.
- 09. Are chemicals stored and handled in a safe manner?
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There was no concentrated sanitizer available for sanitizing utensils/ dishes.Obtain concentrated sanitizer for sanitizing utensils/ dishes.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There were no drain plugs available that were able to hold water in the two compartment dishwashing sinks.Obtain two well-fitting drain plugs for the two compartment dishwashing sinks.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions