540 Cleveland Crescent SE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Ukrainian Fine Foods - Events is in the MANCHESTER INDUSTRIAL neighbourhood. MANCHESTER INDUSTRIAL, Calgary has 339 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 21, 2026, there are 241 (71%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) 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.
This restaurant has been inspected 21 times since October 13, 2023, with 18 in compliance, 3 not in compliance, and 0 closures on record.
No violations
No violations
1 violation
Temporary handwashing station did not have a sufficient supply of water; 20L is required for the holding tank and a 20L basin is also required.
No violations
3 violations
Sausages that were meant to be either refrigerated or frozen were found at initial temperatures of 14 C, then upon re-inspection were found at ranges between 6.6C - 10.5 C due to additional frozen items being placed in with them.
Operator did not have a probe nor infrared thermometer to monitor temperatures.
Temporary handwashing station did not have a sufficient supply of water; 20L is required for the holding tank and a 20L basin is also required.
4 violations
Approximately 400 individual links of sausage were destroyed by PHI Andrews as there was no means of temperature control, nor records demonstrating transport had occurred at safe temperatures. Multiple internal probe temperatures were taken and varied depending on how many frozen items had been placed in with the sausages. Temperatures were taken at: 6.6 C, 7.8 C, 8.2 C, 8.7 C, 9.2 C, 9.5 C, 10.2 C, 10.5 C.
Operator did not have a probe nor infrared thermometer to monitor temperatures.
Sausages that were meant to be either refrigerated or frozen were found at initial temperatures of 14 C, then upon re-inspection were found at ranges between 6.6C - 10.5 C due to additional frozen items being placed in with them.
No violations
No violations
1 violation
At time of inspection:, , 1. Food samples were found to be prepared; however, the temporary hand wash station was not properly set-up and ready for use at this food booth., , The owner / operator of this food booth is requested to conduct the following, namely:, , 1. Ensure the temporary hand wash station is fully set up and ready for operation prior to processing any food samples., *****THIS ISSUE WAS ADDRESSED DURING INSPECTION.
No violations
No violations
No violations
No violations
No violations
No violations
No violations
No violations
1 violation
- Vendor had 1 thermometer and 7 containers of frozen sausages/perogies, - Some containers had 1 or 2 ice packs but most containers had zero ice packs or ice. This is an insufficient amount of ice to last the day and would lead to temperature abuse of foo. , - Operator was directed to obtain more ice prior to the event. The event coordinator also provided the operator with ice. The operator went obtained more ice during the inspection.
No violations
No violations
1 violation
There is insufficient coolant such as ice in multiple coolers holding potentially hazardous frozen foods. A display cooler was also being left uncovered with what was frozen product and fresh samples., - Operator was referring to their frozen meals as "ice blocks" that were to keep food products cold. There were no more than 3 proper ice packs in the bottoms of large coolers for the duration of the 3-day show., - Operator to purchase fresh ice for each day of event to add to coolers to ensure products stay cold, preferably frozen., - Front cooler to be covered to help maintain cold temperatures., - No onsite temperature monitoring occurring., , ENSURE COOLERS ARE PROPERLY PREPARED WITH PRODUCT AND COOLANT SUCH AS ICE SO THAT FROZEN FOODS REMAIN FROZEN OR AT THE VERY LEAST LESS THAN 4 DEGREES CELSIUS, ENSURE THE TEMPERATURES OF THE COOLERS ARE MONITORED THROUGHOUT THE DAY; EVERY 2 HOURS.
Temporary handwashing station did not have a sufficient supply of water; 20L is required for the holding tank and a 20L basin is also required.