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Ukrainian Fine Foods - Events

540 Cleveland Crescent SE Calgary AB T2G 4A9 · Food - Special Event

20 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Temporary handwashing station did not have a sufficient supply of water; 20L is required for the holding tank and a 20L basin is also required.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Approximately 400 individual links of sausage were destroyed by PHI Andrews as there was no means of temperature control, nor records demonstrating transport had occurred at safe temperatures. Multiple internal probe temperatures were taken and varied depending on how many frozen items had been placed in with the sausages. Temperatures were taken at: 6.6 C, 7.8 C, 8.2 C, 8.7 C, 9.2 C, 9.5 C, 10.2 C, 10.5 C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Operator did not have a probe nor infrared thermometer to monitor temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sausages that were meant to be either refrigerated or frozen were found at initial temperatures of 14 C, then upon re-inspection were found at ranges between 6.6C - 10.5 C due to additional frozen items being placed in with them.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Temporary handwashing station did not have a sufficient supply of water; 20L is required for the holding tank and a 20L basin is also required.
  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sausages that were meant to be either refrigerated or frozen were found at initial temperatures of 14 C, then upon re-inspection were found at ranges between 6.6C - 10.5 C due to additional frozen items being placed in with them.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Operator did not have a probe nor infrared thermometer to monitor temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Temporary handwashing station did not have a sufficient supply of water; 20L is required for the holding tank and a 20L basin is also required.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. Food samples were found to be prepared; however, the temporary hand wash station was not properly set-up and ready for use at this food booth.The owner / operator of this food booth is requested to conduct the following, namely:1. Ensure the temporary hand wash station is fully set up and ready for operation prior to processing any food samples.*****THIS ISSUE WAS ADDRESSED DURING INSPECTION.
  10. Demand Inspection

    0 infractions

  11. Demand Inspection

    0 infractions

  12. Demand Inspection

    0 infractions

  13. Monitoring Inspection

    0 infractions

  14. Demand Inspection

    0 infractions

  15. Demand Inspection

    0 infractions

  16. Demand Inspection

    0 infractions

  17. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Vendor had 1 thermometer and 7 containers of frozen sausages/perogies- Some containers had 1 or 2 ice packs but most containers had zero ice packs or ice. This is an insufficient amount of ice to last the day and would lead to temperature abuse of foo. - Operator was directed to obtain more ice prior to the event. The event coordinator also provided the operator with ice. The operator went obtained more ice during the inspection.
  18. Demand Inspection

    0 infractions

  19. Demand Inspection

    0 infractions

  20. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There is insufficient coolant such as ice in multiple coolers holding potentially hazardous frozen foods. A display cooler was also being left uncovered with what was frozen product and fresh samples.- Operator was referring to their frozen meals as "ice blocks" that were to keep food products cold. There were no more than 3 proper ice packs in the bottoms of large coolers for the duration of the 3-day show.- Operator to purchase fresh ice for each day of event to add to coolers to ensure products stay cold, preferably frozen.- Front cooler to be covered to help maintain cold temperatures.- No onsite temperature monitoring occurring.ENSURE COOLERS ARE PROPERLY PREPARED WITH PRODUCT AND COOLANT SUCH AS ICE SO THAT FROZEN FOODS REMAIN FROZEN OR AT THE VERY LEAST LESS THAN 4 DEGREES CELSIUSENSURE THE TEMPERATURES OF THE COOLERS ARE MONITORED THROUGHOUT THE DAY; EVERY 2 HOURS.