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Quechivo Salvadoran Street Food - Events

D426 - 12445 Lake Fraser Drive SE Calgary AB T2J 7A4 · Food - Special Event

Official record from Alberta →

Inspection summary

Quechivo Salvadoran Street Food - Events has been inspected 11 times by Alberta Health Services (Environmental Public Health) since July 19, 2024. The most recent inspection, on August 16, 2026, found no infractions.

7 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

The last 3 inspections in a row found no infractions. 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.

  • 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 5 times across 3 separate inspections, most recently on August 16, 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 once on August 1, 2026. 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of mangos were being stored directly on the ground.Instructed operator to move the boxes of mangos up off the ground.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upright cooler was measured at 15-20C at time of inspection.- All perishable food items were moved to a working cooler.- Ensure cooler is at <4C before storing any perishable food items. Repair or change the settings of the cooler to achieve <4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Outstanding still at Expo Latino Festival 2025 Upright cooler was measured at 15-20C at time of inspection.- All perishable food items were moved to a working cooler.- Ensure cooler is at <4C before storing any perishable food items. Repair or change the settings of the cooler to achieve <4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Noted that there was no probe thermometer onsite. Corrected during the inspection. Provided by the event organizer.
  7. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upright cooler was measured at 15-20C at time of inspection.- All perishable food items were moved to a working cooler.- Ensure cooler is at <4C before storing any perishable food items. Repair or change the settings of the cooler to achieve <4C.
  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of blanched yuca fries measured between 10-16 degrees Celsius.Discarded product. When cooling ensure to cool from 60 degrees to 20 degrees Celsius in 2 hours or less, and from 20 degrees Celsius to 4 degrees Celsius in 4 hours or less.
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