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Siouxper Siouxeat Food - Events

PO Box 246 Glenevis AB T0E 0X0 · Food - Special Event

Official record from Alberta →

Inspection summary

Siouxper Siouxeat Food - Events has been inspected 2 times by Alberta Health Services (Environmental Public Health) since July 18, 2026. The most recent inspection, on July 20, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 July 18, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on July 20, 2026. For example: Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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

    1 infraction

    • 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?
      • An adequate supply of potable water was not available at the time of inspection at the sink area. The water supply jug for the dishwashing sink area was empty, resulting in the absence of hot and cold running water for handwashing and dishwashing activities. An additional temporary handwashing jug was also empty. The operation involves handling raw meat and preparing food on-site, requiring a continuous supply of potable water throughout service. The water jug supplying the sink area was replaced during the inspection and the supply of potable water was restored.
  2. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A two-compartment dishwashing sink was available for cleaning utensils and food equipment. Operators advised that only a limited number of utensils and food-contact items require washing, as all customer service utensils are single-use disposable products. During the inspection, an issue was identified with the sanitizer being used. The operator had a bottle of Clorox All-Purpose Disinfecting Cleaner available; however, the product concentration was determined to be too strong and unsuitable for food-contact surface sanitizing. Corrective action was completed during the inspection. The solution was diluted with the operator and verified at approximately 100 ppm chlorine, which is an approved sanitizer concentration for food-contact surfaces. Chlorine test strips were not initially available; a sample package of chlorine test strips was provided to the operator during the inspection to facilitate ongoing monitoring of sanitizer concentrations. Food-contact surface sanitizing was not directly observed during the inspection.
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