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Spolumbo's Fine Foods - Events

1308 9 Avenue SE Calgary AB T2G 0T3 · Food - Special Event

Official record from Alberta →

Inspection summary

Spolumbo's Fine Foods - Events has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 15, 2024. The most recent inspection, on June 3, 2025, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. 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 June 3, 2025. 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 3, 2025. 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.

3 inspections

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not available during food processing, increasing the potential for cross-contamination and the spread of harmful bacteria between food products and other surfaces.The Food and Beverage Manager promptly provided surface sanitizer solution for the vendor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A working probe thermometer was unavailable onsite when requested.Please ensure that a probe thermometer is available onsite to verify proper cooking temperatures of 74C for sausages.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution or test strips to check concentration.- Ensure sanitizer solution (QUAT at 200ppm or Chlorine at 100ppm) and correct test strips are readily available.

Nearby inspected facilities

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