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Zion Soul Food - Events

4099 Ogden Road SE Calgary AB T2G 4P9 · Food - Special Event

Official record from Alberta →

Inspection summary

Zion Soul Food - Events has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 16, 2025. The most recent inspection, on August 14, 2026, recorded 2 infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 August 14, 2026. 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 2 times across 2 separate inspections, most recently on August 14, 2026. 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 September 6, 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.

5 inspections

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine sanitizer in spray bottle was measured >200 ppm. Operator diluted the sanitizer during inspection and concentration was tested at 100 ppm using available test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All food in the transport Cambro was measured at 41C during inspection. Temperature of unit would drop immediately when the door was opened. Operator was instructed to reheat the food to 74C and place in the other hot holding unit measured above 60C. - Maintain hot foods at 60C or above.- Advised operator should prepare hot holding unit prior to arrival of hot foods.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All food being hot held was under 60C. When inspected at 11:30am the chicken in the one hot holding unit was 33C. The rice/bananas/oxtail in the chafing dishes were all between 46-52C. There were also multiple camping coolers full of cooked meat and rice all below 60C (ranged from 30-41C). Since the food had been sitting out for over 2 hours with no temp control it was discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available on-site. Operator had brought pH test strips instead to test the sanitizer concentration. pH test strips do not test the chlorine concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available for the hand washing sink. The hand washing sink must be stocked with paper towels, liquid hand soap, and running hot/cold water to facilitate proper hand washing.
  5. Demand Inspection

    0 infractions

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