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Sultan Skewers - Events

9 Birrell Avenue Toronto ON M1B 5C4 · Food - Special Event

Official record from Alberta →

Inspection summary

Sultan Skewers - Events has been inspected once by Alberta Health Services (Environmental Public Health), on August 23, 2024. The most recent inspection, on August 23, 2024, recorded 2 infractions.

No inspections are on record from the past 12 months. 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 August 23, 2024. 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 August 23, 2024. 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.

1 inspection

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer had a concentration of 0ppm.Operator added bleach to the sanitizer bottle. Ensure that the chlorine sanitizer is maintained at 100ppm. Utilize testing paper to verify the concentration.
    • 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?
      • There was no hot water at the 2-compartment sink. The sump was also not connected and grey water was overflowing.Operator connected the sump and generator for the hot water supply.
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