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Sarap Foods - Events

5 - 3360 27 Street NE Calgary AB T1Y 5E2 · Food - Special Event

Official record from Alberta →

Inspection summary

Sarap Foods - Events has been inspected 2 times by Alberta Health Services (Environmental Public Health) since August 24, 2024. The most recent inspection, on August 24, 2024, recorded 4 infractions.

None of the 2 inspections on record were free of 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 2 times across 2 separate inspections, most recently on August 24, 2024. 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 August 24, 2024. 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 24, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 24, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (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. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Bleach sanitizer solution was tested at 200ppm. Spray bottle at time of inspection was also not working.- Remake or dilute solution so that it is measured at 100ppm (1/2 teaspoon of bleach + 1 litre of water).- Acquire a working spray bottle or use a bucket to hold solution.2) No test strips at time of inspection.- Acquire test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer at time of inspection.- Acquire a probe thermometer for purposes of monitoring internal temperature of food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water available at time of inspection. Generator needed electricity to heat water to the sinks.- Ensure sinks have potable hot and cold running water.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • No power was available at the vendor booth during the inspection.- Ensure power is provided.
  2. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach spray bottle at time of inspection was not working.- Acquire a working spray bottle or use a bucket to hold solution.

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