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National on 10th - Stampede Tent

330 11 Avenue SW Calgary AB T2R 0C5 · Food - Special Event

8 inspections

  1. Initial Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Some handwashing sinks were missing the backup fresh and grey water tanks.Please provide them for each sink.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • Inadequate number of portable toilets. Proposed 57 portable toilets and 12 portable handwashing sinks. There were only 47 portable toilets and 8 handwashing sinks. Please provide at least 10 more portable toilets and 4 more handwashing sinks.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of Quat sanitizer in the 2 spray bottles were measured above 400 ppm. Sanitizer was being mixed manually as the dispenser was in disrepair. - Ensure Quat sanitizer dispenser is fixed. - Mix Quat sanitizer to 200 ppm. Verify the concentration using Quat test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature within the cooler next to the grill used for storage of raw burger patties was measured at 9 degrees Celsius. Bags of ice were in the cooler to help with temperature control. - Ensure the cooler can maintain a temperature of 4C or less. Advised to store all burgers in an ice bath in the cooler. - For next year, ensure to provide some set back from the sources of heat such as the grill to facilitate with temperature control.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One temporary handwashing sink's freshwater tank was empty at the time of inspection. - Ensure handwashing sinks are always supplied with freshwater during operating hours.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Garnishes at various bars exposed to customer contamination. Store in an area behind the bar.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of perishable foods such as raw burgers and slices of cheese at protein cooler in the temporary food establishment was measured at 8.6C. - Moved to another cooler. - Perishable foods under refrigeration must be stored at a temperature 4C or less at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink at bar number #25 (40 creek) was inaccessible.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Leak observed at Coors bar handwashing sink. - Please fix.
  7. Initial Inspection

    1 infraction

    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Leak observed at Coors bar handwashing sink. - Please fix.
  8. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Garnishes stored withing the splash zone of the handwashing sink at the larger bar with 2 hand sinks. Do not store foods within the splash zone of the handsinks to prevent cross contamination.