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Sip & Savor Mobile Beverage Bar - Events

Unknown Condor AB T0M 0P0 · Food - Special Event

Official record from Alberta →

Inspection summary

Sip & Savor Mobile Beverage Bar - Events has been inspected once by Alberta Health Services (Environmental Public Health), on August 20, 2026. The most recent inspection, on August 20, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and 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.

  • 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 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 20, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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.

1 inspection

  1. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fresh made lemonade was being kept in bins with a small amount of ice. Ensure enough ice is surrounding the jugs to keep it at 4 C.The fridge was maintaining 4 C in the top and bottom portions. Items that require refrigeration after opening were above 4 C which may have been caused by overstocking the unit, preventing sufficient air flow. Unopened containers were removed to increase space and air flow. Operator is to monitor the unit and ensure all areas are maintaining 4 C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were provided during this inspection.Please ensure sufficient test strips are present when in operation at events. Test strips should read at a minimum of 100 - 200 ppm.
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