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Perfect Meat Bowl - Events

246 - 40 Country Hills Landing NW Calgary AB T3K 5P4 · Food - Special Event

Official record from Alberta →

Inspection summary

Perfect Meat Bowl - Events has been inspected once by Alberta Health Services (Environmental Public Health), on January 25, 2025. The most recent inspection, on January 25, 2025, recorded 4 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 January 25, 2025. 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 January 25, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on January 25, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food grade sanitizer was not available onsite for use in sanitizing utensils and food handling surfaces. If utensils are being used, a food grade sanitizer must be available onsite.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods intended to be cooked onsite were observed stored directly in front of a customer area without any form of protection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potentially hazardous foods, including pre/par cooked meats and cut mushrooms, were observed being stored outside of temperature controls. Temperature of foods measured at 12C at the time of inspection. These foods would need to be stored at either 4C or lower, or 60C or higher. Potentially hazardous foods moved into refrigeration during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A temporary handwashing sink was not available for use inside the temporary food vendor at the time of inspection. Access to a handwashing sink is required in any vendor where open food handling is occurring. A temporary handwashing sink with necessary handwashing supplies was set up during inspection.

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