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Shane Batoco - Events

9 - 638 52 Avenue W Claresholm AB T0L 0T0 · Food - Special Event

Official record from Alberta →

Inspection summary

Shane Batoco - Events has been inspected once by Alberta Health Services (Environmental Public Health), on June 12, 2026. The most recent inspection, on June 12, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. 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 once on June 12, 2026. 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 June 12, 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

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Correction**No sanitizer test strips were present onsite at the time of inspection. - Operator acquired chlorine test strips during the inspection.**Ensure sanitizer test strips are always present onsite to measure sanitizer concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Correction**Rice cake measured at 8*C during the inspection. - Staff added more ice to the cooler.**Ensure high risk food must be maintained at a temperature of less than 4*C or greater than 60*C at all times.

Nearby inspected facilities

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