540 Cleveland Crescent SE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Ukrainian Fine Foods - Events se trouve dans le quartier MANCHESTER INDUSTRIAL. MANCHESTER INDUSTRIAL, Calgary compte 339 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 juillet 2026, 241 (71%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Ce restaurant a été inspecté 21 fois depuis le 13 octobre 2023, avec 18 conformes, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
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1 infraction
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.
Aucune infraction
3 infractions
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 infractions
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.
Aucune infraction
Aucune infraction
1 infraction
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.
Aucune infraction
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Aucune infraction
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Aucune infraction
Aucune infraction
1 infraction
- 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.
Aucune infraction
Aucune infraction
1 infraction
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.