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SDC by Danny's Kitchen - Events

1176 Berkley Drive NW Calgary AB T3K 1S7 · Food - Special Event

7 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Empanadas in the top of the fridge slightly warm (6C), items in the bottom were 1-2C. Ensure air circulation is adequate in fridge/not over-filled so that all product stays at or below 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available.Provide chlorine test strips.
  4. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Empanadas were not reheated to 74 degrees C or higher before storing them in the hot holding unit. Empanadas in the hot holding unit were measured between 42 to 56 degrees C. Reheat perishable food to 74 degrees C before serving or hot holding.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available.Provide chlorine test strips.
    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water at the handwash and dishwashing sinks. Provide hot water at the sinks.
  5. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available.Provide chlorine test strips.
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer provided -good. Ensure sanitizer is labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer provided is difficult to read for accurate hot/cold temperatures. Discussed obtaining more accurate probe thermometer to check for adequate cooking/holding temperature.