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Bear Balls - CGY-944

132 - 2730 3 Avenue NE Calgary AB T2A 2L5 · Food - Mobile Vendor

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods were being re-heated in the electric food warmers. Food warmers are meant to hot hold foods and often do not reheat foods rapidly to an internal temperature of 74C. - Cooked foods must be re-heated to 74C as rapidly as possible. Re-heat foods on the stove prior to holding hot in the warmers.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling Permit was available; however, it was expired. Thus, the permit displayed was not valid. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location during operations where easily seen by the patrons/customers. If a Food Handling Permit is needed, please contact [email protected] immediately to obtain one.**DISPLAY A VALID FOOD HANDLING PERMIT IN A CONSPICUOUS LOCATION IN THE FACILITY.
  7. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured at 0-ppm. The staff was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Instruction poster on how to properly create a 100-ppm chlorine solution will be provided with this report. Please ensure to have it posted in the kitchen to be easily accessible by staff. Less than 100 ppm chlorine concentration means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must either be single use or be fully submerged in a sanitizer bucket solution. The staff/operator agreed to do the latter. Please ensure to have all cleaning cloths be fully submerged in a sanitizing bucket solution at all times after use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There were no drain plugs available for manual dishwashing.-obtain drain plugs.**Repeat violation for June 4, 2023 inspection. Also noted that operators do not immerse any equipment in bleach solution. Only spray with bleach solution.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling Permit was available; however, it was expired. Thus, the permit displayed was not valid. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location during operations where easily seen by the patrons/customers. If a Food Handling Permit is needed, please contact [email protected] immediately to obtain one.**DISPLAY A VALID FOOD HANDLING PERMIT IN A CONSPICUOUS LOCATION IN THE FACILITY.