Skip to content
Loading map…

Via Cibo - Events

2 - 7929 11 Street SE Calgary AB T2H 0B8 · Food - Special Event

Official record from Alberta →

Inspection summary

Via Cibo - Events has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 8, 2024. The most recent inspection, on August 2, 2025, found no infractions.

1 of 5 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: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

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.

  • 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 4 times across 3 separate inspections, most recently on August 1, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 31, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 8, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times on September 8, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit used for holding soup was turned off, the soup was measured at 57C. The unit was turned back on during the inspection.
  3. Demand Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer was measured greater than 400ppm.Use 200ppm quat sanitizer and follow the manufacturer's instruction on dilution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit was measured at 40 degrees C. Do not use until hot holding unit is at 60 degrees C or higher. Store hot perishable food at 60 degrees C.
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit was measured at 40 degrees C. Do not use until hot holding unit is at 60 degrees C or higher. Store hot perishable food at 60 degrees C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Alfredo Sauce stored in an ice bath was measured at 17C. Ensure food meant to be refrigerated are stored at 4C and below.
  5. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available. Operator obtained sanitizer solution - Quats measured at 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bread products and vegetables were stored on the ground. Staff raised the food products off of the ground during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used utensils were being stored in ice water. A bucket was measured at 9C.Utensil was placed in dirty bin. New utensil was obtained and ice was added to water. Measured at 4C.

Nearby inspected facilities

Own this business? Add a badge to your website