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Netteson Catering / Exalted Inc. - Events

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

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.