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Olive You More - Events

23378 128 Avenue Maple Ridge BC V2X 4S1 · Food - Special Event

Official record from Alberta →

Inspection summary

Olive You More - Events has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 12, 2026. The most recent inspection, on October 6, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 3 separate inspections, most recently on September 25, 2026. 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 2 times on April 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 25, 2026. For example: Are chemicals stored and handled in a safe manner?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine/bleach sanitizer spray solution measured 10ppm. Solution was remixed during the inspection to 100ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine spray solution bottle was not labeled to identify the contents of the bottle - discussed the issue with the operator and required onsite labeling to be completed. All chemical bottles must be labeled to identify their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were available onsite but no colour/indicator guide was available to interpret the results (operator also damaged his remaining supply of strips during the inspection and resulted in borrowing from another operator). Obtain suitable chlorine test strips with a colour guide.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Test strips are required.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Olives and peppers stuffed with cheese were found in boxes under the table, clearly marked "keep refrigerated" with no temperature control. These products had also been put on display for sale without any means of temperature control. Bottles of Castelvetrano olives were marked "refrigerate after opening", yet were found opened under the table with no means of temperature control, and on display for sale without temperature control.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer is required to ensure adequate temperatures are maintained for perishable items.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator had Lysol disinfectant wipes, but no approved food sanitizer in the booth. Operator borrowed bleach solution from another vendor at the time of the inspection. Operator stated he had bleach in the car, and he would bring it in tomorrow.
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