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Moody's Mediterranean - Events

12 Elston Bay SE Airdrie AB T4B 2G3 · Food - Special Event

Official record from Alberta →

Inspection summary

Moody's Mediterranean - Events has been inspected once by Alberta Health Services (Environmental Public Health), on August 10, 2024. The most recent inspection, on August 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 August 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 August 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?
      • QUAT sanitizer solution was measured >400ppm at time of inspection.- Ensure QUAT sanitizer solution is measured at 200ppm.- Solution was diluted by staff and remeasured at 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit was not yet warming at >60C.- Ensure equipment is plugged in and ready for approval inspection of event.- Vendor was re-inspected and hot holding was measured >60C.

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