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Untamed Feast - Events

250 - 6 Renault Crescent St. Albert AB T8N 4B8 · Food - Special Event

Official record from Alberta →

Inspection summary

Untamed Feast - Events has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 18, 2025. The most recent inspection, on October 16, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on December 4, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 October 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 25, 2026. 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on December 4, 2025. For example: Has appropriate notification been given for the special event?

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.

6 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 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?
      • Handwash station available, however due to the location and construction of this booth the operator was unable to leave without crawling underneath and was operating the booth alone and would not be able to refill the smaller than required reservoir for the temporary handwash station easily (container was 10L - required is 20L) - operator was required to obtain a larger holding tank for the temporary hand wash station.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips are expired and do not work accurately. ("Chlorine Test Strips 10-200 ppm/Hydrion Chlorine//Dip and remove quickly/Blot immediately with paper towel/Compare to color chart at once//Lot 200218//Exp Jan 1, 2020")Not observed at December 4, 2025, inspection.
    • 23. Has appropriate notification been given for the special event?
      • The special event food vendor notification form was not submitted before the event. Ensure to submit the special event food vendor form at least 30 days before the scheduled event.
  6. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mushroom soup is at 46°C. Equipment setting is immediately adjusted from “low” to “high”. Wild Rice & Mushroom Soup is being brought too slowly to temperature on the Master Chef induction plate.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips are expired and do not work accurately. ("Chlorine Test Strips 10-200 ppm/Hydrion Chlorine//Dip and remove quickly/Blot immediately with paper towel/Compare to color chart at once//Lot 200218//Exp Jan 1, 2020")

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