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Mama Dessert - Events

1 - 110 2 Avenue SE Calgary AB T2G 0B3 · Food - Special Event

Official record from Alberta →

Inspection summary

Mama Dessert - Events has been inspected once by Alberta Health Services (Environmental Public Health), on February 10, 2024. The most recent inspection, on February 10, 2024, recorded 2 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 February 10, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 10, 2024. 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.

1 inspection

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The operators chlorine-based surface sanitizer was tested and 0ppm chlorine was detected. The solution was re-mixed at the time of the inspection. Please ensure the chlorine-based sanitizer solution is mixed to 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available. A probe thermometer must be available when cooking/re-heating/hot holding/cold holding foods to ensure internal temperatures are being hit/maintained. Cooking/ re-heating - 74C or above Hot holding - 60C or above Cold holding - 4C or below

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