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Rujuan Xu - Events

193 Everoak Circle SW Calgary AB T2Y 0A2 · Food - Special Event

Official record from Alberta →

Inspection summary

Rujuan Xu - Events has been inspected 2 times by Alberta Health Services (Environmental Public Health) since August 22, 2025. The most recent inspection, on August 23, 2025, recorded 3 infractions.

1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. 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 2 times on August 23, 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 23, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

2 inspections

  1. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored in cooler without any food protection or wrapping.- Operator provided food grade material and proceeded to add layers of wrap to products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Large bowl of raw meat skewers were observed sitting out in the sun unattended.- Product was measured with probe thermometer and was tested at 4-6C. Operator was instructed to not leave food out and to place in cooler immediately.2. Hot holding of vendor was not setup and had no heat source to keep chafing dish warm.- Operator provided heat source to chafing dish and product was tested at 58C
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Operator did not have a probe thermometer to check internal temperature when cooking raw meat products.- Ensure probe thermometer is available and used.
  2. Demand Inspection

    0 infractions

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