310 16 Avenue NW · MOUNT PLEASANT
November 29, 2025
Pass1) No sneeze guard was present in the front area in front of the sausage grill, where empty metal pans were being used to display and sell food., *Staff relocated the grill to the back area to prevent any contamination., , 2) Metal pans were kept there without any ice buckets or chafing dishes. However, the pans were empty at the time of inspection., , Staff were instructed to do the following:, - Cover metal pans with lids., - Not to store any potentially hazardous food if no temperature control device is available and cannot maintain the temperature below 4°C or above 60°C at all times., - They can keep sauces (pH below 4.6), - Limit the number of metal pans to a manageable quantity that can be properly monitored for temperature and food safety., **Ensure food temperatures are maintained either below 4°C or above 60°C at all times.
1) There was not enough hot holdings and cold holdings onsite to store all potentially hazardous food above 60 degrees Celsius or to keep below 4 degrees Celsius., 2) Cooked vegetables including spring rolls were measured at 31.2 C, pork dumplings at 39.5 C, and pork sausages were at from 28.5 C to 32.4 C. **All of the above-mentioned food was discarded., 3) Two containers of cooked chicken and beef soup were stored under the table one in a white pail measured at 71.2 C and another in a metal pan measured at 55.6 C. Soup was prepared 1.5 hours ago., *Operator was instructed to transport the soup back to the base of operation or reheat onsite to ensure temperature reached up to 74 degrees Celsius., *Soup was removed from the booth., 4) There was no probe thermometer available onsite to check the cooked food temperature., *Thermometer was arranged in a reasonable amount of time.
Cooking Oil Station/EKJ Foods - Events is in the MOUNT PLEASANT neighbourhood. MOUNT PLEASANT, Calgary has 54 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 17, 2026, there are 37 (69%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 2 times since August 22, 2025, with 2 passes and 0 closures on record.
1) No sneeze guard was present in the front area in front of the sausage grill, where empty metal pans were being used to display and sell food., *Staff relocated the grill to the back area to prevent any contamination., , 2) Metal pans were kept there without any ice buckets or chafing dishes. However, the pans were empty at the time of inspection., , Staff were instructed to do the following:, - Cover metal pans with lids., - Not to store any potentially hazardous food if no temperature control device is available and cannot maintain the temperature below 4°C or above 60°C at all times., - They can keep sauces (pH below 4.6), - Limit the number of metal pans to a manageable quantity that can be properly monitored for temperature and food safety., **Ensure food temperatures are maintained either below 4°C or above 60°C at all times.
1) There was not enough hot holdings and cold holdings onsite to store all potentially hazardous food above 60 degrees Celsius or to keep below 4 degrees Celsius., 2) Cooked vegetables including spring rolls were measured at 31.2 C, pork dumplings at 39.5 C, and pork sausages were at from 28.5 C to 32.4 C. **All of the above-mentioned food was discarded., 3) Two containers of cooked chicken and beef soup were stored under the table one in a white pail measured at 71.2 C and another in a metal pan measured at 55.6 C. Soup was prepared 1.5 hours ago., *Operator was instructed to transport the soup back to the base of operation or reheat onsite to ensure temperature reached up to 74 degrees Celsius., *Soup was removed from the booth., 4) There was no probe thermometer available onsite to check the cooked food temperature., *Thermometer was arranged in a reasonable amount of time.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
No sanitizer solution was available onsite. , - Operator made the chlorine sanitizer solution and tested at 100 ppm. , , **Ensure approved food grade sanitizer solution is present onsite at all times.