Sacred Reveal - Events
5 - 3757 43 Avenue Red Deer AB T4N 3B7 · Food - Special Event
Inspection summary
Sacred Reveal - Events has been inspected once by Alberta Health Services (Environmental Public Health), on December 9, 2023. The most recent inspection, on December 9, 2023, recorded 1 infraction.
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 once on December 9, 2023. 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
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Samples are offered using a thermal carafe and disposable cups. The drink contains almond milk and dry mixes. The operator plans to use the carafe until the drink runs out, which may be until the end of the event. The temperature of the drink is 54C, and the vendor did not have a thermometer or a method of increasing the temperature of the drink. The operator does not have access to dishwashing sinks. As the drink was prepared approximately one hour ago, the operator was informed to stop serving the drink after one hour. The operator must keep the drink hot held (i.e., 60C or hotter) or cold held (i.e., 4C or colder) and a thermometer must be available.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
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