Al's Chimney Cakes - CGY-1664
203 - 1000 6 Avenue Canmore AB T1W 0H8 · Food - Mobile Vendor
16 inspections
- Monitoring Inspection
1 infraction
- 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?
- Inspected just after opening and water tank only filled 1/3 to 1/2 full. Ensure tank is fully filled prior to operating as per mobile vending guideline.
- 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?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hotdogs were out at room temperature. Were moved into the fridge. - Please ensure all foods requiring refrigeration are stored in the fridge.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser was initially empty. Dispenser was refilled. - Please ensure hand sink is always stocked with soap and paper towels in appropriate dispensers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach water sanitizer concentration was over 100 ppm. **Ensure bleach water sanitizer is maintained at concentration of 100 ppm. 1/2 teaspoon of unscented household bleach to 1 litre of water. ***CORRECTED DURING THE INSPECTION.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips expired. **Obtain new chlorine test strips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Wall next to cooking chimney cakes was again too low to protect the food from environmental and customer contamination. Was fixed but was advised the wall tends to fall down. Please come up with a method of securing it so that it does not fall down.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The wall next to the cooking chimney cakes was not high enough to prevent them from contamination from people and the environment. Corrected during inspection; wall raised higher.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
1 infraction
- 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?
- There was no water left in the tank. Corrected during the inspection. Refilled the water tank.
- 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?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initially wall not put up between vendors (vendors booths immediately beside each other) and cones not protected from contamination from adjoining booth. Ensure sides of tent are in place to protect food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach water sanitizer was over 100 ppm concentration. **Ensure bleach water sanitizer is maintained at a food safe concentration of 100 ppm.**CORRECTED DURING THE INSPECTION.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The side wall by the cones of dough was too low. Wall to be raised higher to protect from contamination. Corrected during inspection.There were containers of marshmallows being stored directly on the ground. Store up off the ground. Corrected during inspection.
- 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?
- The fresh water tank was only about 1/3 full. Are to start day with fresh water tank completely filled. Corrected during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Sneezeguard needs to be moved over a bit to be more in front of the cooking funnel cakes. Corrected during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Bleach-water was not labelled. To be labelled as to its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Soft ice cream mix in top of dispensing unit was at 9C. To be at 4C or less.** Addition of ice; ensure temperature is monitored.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Taps were not shut off with paper towel after handwashing. Taps to be shut off with paper towel or another method which will prevent re-contaminating hands after washing them.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Sneezeguard was not sufficient to prevent contamination of the foods on front counter facing customers. There was a gap between it and side of tent. Ensure sneezeguard is off sufficient size to protect the foods.Dough on dowels was not protected from environmental contamination (rain, dust, etc) as there was no wall on this side of the tent. Wall to be put up.
- 09. Are chemicals stored and handled in a safe manner?
- Bleach-water was not labelled. To be labelled as to its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Soft ice cream mix in top of dispensing unit was at 9C. To be at 4C or less.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Initially water at sink frozen; restored water with additional heat. Ensure hand sink is available at all times while operating and hands washed frequently/when required.
- 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?
- Reservoir only 1/8 to 1/4 full at time of inspection.Line frozen and water not coming from tap.Additional heaters provided to get water working. Operator advised that he must not be operating if water not available. Fill reservoir fully prior to operating.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The cooking area for product is positioned at the front of the mobile in front of customers without any guard to protect food. - Install a guard suitable to protect food and customers. * Operator placed chairs in front of the cooking area to prevent people from coming to close to the food as a temporary measure until a proper sneeze guard is installed*
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?