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Rehana Parveen - Events

164 Martinvalley Crescent NE Calgary AB T3J 4L6 · Food - Special Event

Official record from Alberta →

Inspection summary

Rehana Parveen - Events has been inspected once by Alberta Health Services (Environmental Public Health), on April 18, 2026. The most recent inspection, on April 18, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 April 18, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Omelet temperature measured to be 20-23CCooked chickpeas were at 15CA tray of coconut fob/pitha was at 17CChicken rolls were at 20CAll the temperatures were taken by probe thermometer.- 4 trays of above mentioned food items were discarded.-Ensure that cold foods are stored and transported at or below 4 °C, and hot foods are kept at 60 °C or above. Cold- and hot-holding equipment must be pre-cooled or pre-heated to the appropriate temperatures (≤ 4 °C for cold holding and ≥ 60 °C for hot holding) before foods are transferred for service.

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