10 - 1420 40 Avenue NE
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 29, 2025
Standing cooler was overfilled. Temp measured 2-8°C. Operator moved food items to the prep cooler during inspection., - Store cold perishable foods at 4 degrees C. or below.
Gershom's Pinoy Kakanin Atbp. - Events is in the MCCALL neighbourhood. MCCALL, Calgary has 114 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 21, 2026, there are 90 (79%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Amazing Grace Food & Catering Services
MCCALL
This restaurant has been inspected 10 times since August 3, 2023, with 6 in compliance, 4 not in compliance, and 0 closures on record.
1 violation
Standing cooler was overfilled. Temp measured 2-8°C. Operator moved food items to the prep cooler during inspection., - Store cold perishable foods at 4 degrees C. or below.
No violations
3 violations
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 100-ppm. The staff/operator was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff/operator that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to follow the manufacturer’s instructions on the label and test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
1 violation
Vendor had brought the wrong chemical and had floor cleaner instead of food safe surface sanitizer solution., - Staff went and bought bleach from nearby store to use. Solution was mixed and tested at 100ppm.
No violations
1 violation
1) Rice was stored in the sushi rice pot without heating element to store the rice at 60 degrees C or higher. , Owner transferred the rice into the hot holding unit during inspection., , 2) Frozen beef skewers were placed in the hot holding unit without reheating to 74 degrees C. or higher., , Reheat perishable foods at 74 degrees C. or higher before serving or holding in the hot holding unit.
No violations
1 violation
The two-compartment dishwashing sink was missing both drain plugs. , , Please obtain a two drain plugs to allow for proper dishwashing.
6 violations
, Sanitizer test strips were not available for use., , Obtain quat sanitizer test strips so that the concentration of sanitizer can be verified.
, The concentration of the quat based food contact surface sanitizer prepared measured greater than 400 ppm. Operator stated that they had not measured the amount of sanitizer put into the bottle, read the chemical bottle to determine how much chemical was required to make a sanitizing solution, or used test strips to verify the concentration., , Quat based sanitizer should be maintained at 200 ppm. If sanitizing solutions are too strong, they leave a residue which can be transferred to food.
, Tapioca pearls stored in the upper portion of the food preparation cooler made earlier that morning had an internal temperature of 24.4 degrees Celsius., , Instructed the container of tapioca pearls to be moved to the upright cooler for quicker cooling.
1 violation
, Sanitizer test strips were not available for use., , Obtain quat sanitizer test strips so that the concentration of sanitizer can be verified.
The kitchen utensils, being tongs and scoops, were stored in water at room temperature. The inspector informed the staff/operator that all utensils must be stored in an ice bucket at 4°C or below, or inside a hot-holding unit/warmer that keeps the temperature at or above 60°C, or in an approved sanitizer solution then rinsed with water afterwards. Ensure to also change (wash and sanitize or use another clean one) the utensils every 2-4 hours. The utensils were washed and placed in a 200-ppm QUAT sanitizer solution then to be rinsed with clean water afterwards.
, Dessert composed of glutenous rice, flour, coconut milk, water and sugar were being stored at room temperature. Operator stated that they had completed shelf stability testing on the product but did not have proof of shelf stability testing., , Instructed that these desserts be moved into the cooler.
, Pork that had been cooked earlier that morning was stored at room temperature. Internal temperature measured 52 degrees Celsius., , Reheat the cooked pork to at least 74 degrees Celsius. Food can then be transferred to the hot holding unit.
, Cooked pork and cooked chicken being stored in the hot holding unit had internal temperatures of 51 degrees Celsius. Operator stated that the hot holding unit had not fully warmed up., , Instructed that the cooked chicken and cooked pork be reheated to at least 74 degrees Celsius, and that once the hot holding unit had fully warmed up, the reheated food could be transferred back to the hot holding unit.