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Netteson Catering / Exalted Inc. - Events

115 - 10990 42 Street NE Calgary AB T3N 1Y9 · Food - Special Event

Official record from Alberta →

Inspection summary

Netteson Catering / Exalted Inc. - Events has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 1, 2024. The most recent inspection, on August 9, 2025, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 2 separate inspections, most recently on August 1, 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 3 times across 3 separate inspections, most recently on August 9, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on August 1, 2024. For example: Is the temporary food establishment properly constructed, configured and maintained?

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.

4 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge and food were at 19C at start of inspection.-Maintain fridge and perishable foods at 4C or below-Advised operator to locate fridge in the shade-Required operator to obtain ice to help cool down food-Instructed operator to put meat in freezer compartment to cool it down faster
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer available for use.Obtain food contact surface sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken drum sticks being stored at room temperature had an internal temperature of 10 degrees Celsius.Instructed operator to move to refrigerator or reheat and hold the food hot at 60 degrees Celsius or greater.
    • 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 dish detergent available for use.Obtain dish detergent for washing dishes/utensils as required.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available for use.Obtain sanitizer test strips.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • There is insufficient cooler storage space for all the cold perishable food in the booth. Multiple containers of cold perishable food were being stored at room temperature.Obtain sufficient refrigeration space to store the cold perishable food for the facility.
  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked chicken drumsticks held on the chaffing dish measured 55°C.The chicken drumsticks were reheated and held on the small cook-top grill.The cooked chicken drumsticks held on the chaffing dish was portioned so that the chicken drumsticks would not stack on each other.2. Chicken drumsticks were held on the counter at room temperature. The chicken drumsticks were kept in an ice bath to rapidly cool.3. The internal temperature of the chicken drumsticks in the new mini fridge measured 16°C.The chicken drumsticks were discarded.Previous violation:Cooked chicken drum sticks being stored at room temperature had an internal temperature of 10 degrees Celsius.Instructed operator to move to refrigerator or reheat and hold the food hot at 60 degrees Celsius or greater.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available for use.Obtain sanitizer test strips.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The operator obtained a new mini fridge and measured between 5°C to 25°C.Previous violation:There is insufficient cooler storage space for all the cold perishable food in the booth. Multiple containers of cold perishable food were being stored at room temperature.Obtain sufficient refrigeration space to store the cold perishable food for the facility.

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