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St. Vincent & Grenadines Association - Events

16 - 2110 41 Avenue NE Calgary AB T2E 8Z7 · Food - Special Event

4 inspections

  1. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator had lemon-scented bleach onsite.-Ensure sanitizer is made with plain non-scented bleach-Operator obtained new bleach before end of event inspection
  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Hot holding unit was not working. Meats probed at 37.5C. Instructed operator to reheat meat immediately. Staff put the large pans on the grill to reheat**OUTSTANDING (2023-08-18). The hot-holding unit was not turned on during the inspection. The inspector informed the operator that the hot-holding unit must be able to maintain a temperature of 60C or above. A probe thermometer was available. The operator mentioned that they would only be cooking what would be ordered by the customer and not use the hot-holding unit. If the hot-holding unit is to be used, the inspector informed the operator to check temperatures.2) Fridge was not working. Maintain potentially hazardous foods at 4C or below. Operator moved salad into cooler boxes with ice.**FIXED (2023-08-18). The fridge was functional during the inspection.
  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Hot holding unit was not working. Meats probed at 37.5C.-Instructed operator to reheat meat immediately. Staff put the large pans on the grill to reheat2) Fridge was not working.-Maintain potentially hazardous foods at 4C or below-Operator moved salad into cooler boxes with ice
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Booth was not ready to operate at start of event. Booth must be ready 1 hour before event starts.**Repeat violation. Operator was not ready 1 hour prior to event. Cold and hot holding units were not in operation. Ensure units are ready and working before bringing food onsite**Repeat violation (2023-08-18). The operator was not ready one hour prior to the event.
  4. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A 100-ppm sanitizer solution was prepared during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Hot holding unit was not working. Meats probed at 37.5C. Instructed operator to reheat meat immediately. Staff put the large pans on the grill to reheat**OUTSTANDING (2023-08-18). The hot-holding unit was not turned on during the inspection. The inspector informed the operator that the hot-holding unit must be able to maintain a temperature of 60C or above. A probe thermometer was available. The operator mentioned that they would only be cooking what would be ordered by the customer and not use the hot-holding unit. If the hot-holding unit is to be used, the inspector informed the operator to check temperatures.2) Fridge was not working. Maintain potentially hazardous foods at 4C or below. Operator moved salad into cooler boxes with ice.**FIXED (2023-08-18). The fridge was functional during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the staff/operator that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. **OBTAIN TEST STRIPS.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Booth was not ready to operate at start of event. Booth must be ready 1 hour before event starts.**Repeat violation. Operator was not ready 1 hour prior to event. Cold and hot holding units were not in operation. Ensure units are ready and working before bringing food onsite**Repeat violation (2023-08-18). The operator was not ready one hour prior to the event.