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The Princeton Events

1202 1 Street SW Calgary AB T2R 0V4 · Food - General

Official record from Alberta →

Inspection summary

The Princeton Events has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 2, 2025. The most recent inspection, on October 10, 2025, recorded 1 infraction.

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 3 times across 2 separate inspections, most recently on October 10, 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 July 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 2, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The labeled sanitizer spray bottle was found to contain soapy water.*Staff discarded the soapy water, rinsed the bottle thoroughly, and refilled it with bleach sanitizer. The sanitizer tested at 100 ppm of chlorine.**Staff were reminded not to mix soap and sanitizer, and to verify the sanitizer concentration before using it on food-contact surfaces.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food safe sanitizer available. A food safe sanitizer must be available for food contact surfaces. Obtain one of the following: - Chlorine (bleach) - Quats
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers available at the time of the inspection. Thermometers must be placed inside the coolers to monitor and confirm the temperature. Obtain thermometers and place inside of the coolers.
    • 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 not available at the time of the inspection. Please obtain the appropriate test strips to verify the concentration of the sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not placed in a dispenser at the time of the inspection. Obtain a dispenser to place the paper towels in.

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