Alberta Dogs & Hamburgers - CGY-1884
6A - 2316 27 Avenue NE Calgary AB T2E 7A7 · Food - Mobile Vendor
10 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **CORRECTED**1. The bleach sanitizer was too strong and bleached out the test strip. The Operator made a new 100ppm bleach sanitizer during the inspection.COMPLETE THE FOLLOWING:1. Ensure the concentration of the bleach sanitizer always measures 100ppm chlorine.
- 09. Are chemicals stored and handled in a safe manner?
- **CORRECTED**1. The bleach sanitizer spray bottle was not labeled. The bottle was labeled during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **CORRECTED**1. Hot dogs in the hot holding unit measured 55*C. Temperature of the hot holding unit increased during the inspection.COMPLETE THE FOLLOWING:1. Ensure food in the hot holding unit measures above 60*C at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The hand soap was in a large re-fill type bottle. COMPLETE THE FOLLOWING:1. Please purchase a dispenser with hand pump for the hand soap.
- 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- 1. The Operator has not submitted a bacteriological water sample this year. Information regarding sample bottle pick up provided during the inspection.COMPLETE THE FOLLOWING:1. Submit a water sample as soon as possible.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Initial Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no food-safe sanitizer solution available to sanitize food-contact surfaces. Please obtain bleach concentrate and prepare a 100-ppm chlorine concentration by mixing 1/2 teaspoon of household regular bleach per liter of water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sauces were stored in room temperature throughout the operations. The sauces indicate "Refrigerate after opening" that requires the sauces to be placed in proper refrigeration unit after opening and when in use.**NOTE (2025-04-15). There was no refrigerator available on site to store the sauces. Please obtain a portable refrigerator so that the sauces remain temperature controlled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no probe thermometer available on site to confirm the safe internal temperature of food during the cooking process. Please obtain a probe thermometer that is able to measure 0-100 degrees Celsius.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no chlorine test strips available on site. Please obtain chlorine test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no water on the handwashing station. The operator mentioned that they ran out of water. The handwashing station was blocked with a table and other utensils. The inspector informed the operator that there must always be potable water available at all times during operations, and that the handwashing sink must be readily available.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sauces were stored in room temperature throughout the operations. The sauces indicate "Refrigerate after opening" that requires the sauces to be placed in proper refrigeration unit after opening and when in use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no water on the handwashing station. The operator mentioned that they ran out of water. The handwashing station was blocked with a table and other utensils. The inspector informed the operator that there must always be potable water available at all times during operations, and that the handwashing sink must be readily available.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer on site.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap in dispenser.No paper towel in dispenser.
- 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No water or power.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Critical)?
- Operator did not have mechanical refrigerator that business was initially approved with, on site.Operator indicated he does not use it anymore and that he just uses camping coolers with ice.Advised that mechanical refrigeration is required if selling burgers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator had purchased pool chlorine test strips. Please obtain restaurant chlorine test strips that are able to read up to 100ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?