Sunterra Market - Events
200 12 Avenue SE Calgary AB T2G 0Z7 · Food - Special Event
7 inspections
- Demand Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cheese wheels, yogurt & berries, and a chocolate fondue fountain were displayed to the public without a sneeze guard.The operators were instructed to set up another table in front of their display to create distance between the food items and the public.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Food contact surface sanitizer was not prepared and readily available for use.Ensure that food contact surface sanitizer is prepared and readily available for use in each food handling area at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- One of the food preparation coolers (the sandwich cooler) had an ambient air temperature of 8 degrees Celsius.Ensure that all coolers maintain 4 degrees Celsius or less at all times.
- 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 available at the two compartment dishwashing sink or the handwash sink.Ensure that hot and cold water are available at the two compartment sink and the hand wash sink at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Food contact surface sanitizer was not prepared and readily available for use.Ensure that food contact surface sanitizer is prepared and readily available for use in each food handling area at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two hot holding units in the tent kitchen measured 45C at the time of inspection and contained soup items.- Soup was moved into hot holding units above 60C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was not turned on at the time of inspection. The 2-compartment dishwashing sink was full of dishes being rinsed.- Ensure that a manual dishwashing sink or mechanical dishwasher is available for dishwashing. Corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions