Skip to content
Loading map…

Beefer’s Steak Subs - CNT-585

166 Bridlewood Manor SW Calgary AB T2Y 3T5 · Food - Mobile Vendor

4 inspections

  1. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • During the inspection, food packaging containers were observed to be stored on a shelf uncovered, where food contact surface was facing upwards, unprotected, creating a risk of contamination. The operator turned the containers upside down to protect the food-contact surfaces from contamination.Ensure that all food packaging containers are stored in a clean and protected manner to prevent contamination. Containers should be kept covered, wrapped, or stored appropriately to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • During the inspection, two small stainless-steel containers containing tomatoes and onions were observed to be placed inside a larger plastic container containing lettuce, inside the cooler. all 3 items were uncovered where the bottom of containers were directly contacting the lettuce and other two exposed to contamination.Ensure to store food items appropriately using tight-fitting lids or food-grade plastic wrap in order to prevent cross-contamination during storage and handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection, the hot-holding temperature of gravy and cooked meat was observed to be 50.2°C and cooked mushrooms in oil was at 51.8 degrees Celsius in the hot holding unit. The operator stated that the hot-holding unit had recently been adjusted to a higher setting and that the temperature was increasing and expected to reach above 60°C shortly. The operator further clarified that if the food temperature did not reach the required hot-holding temperature, the food would be discarded within 4 hours of preparation, using time as a control measure.
  2. Risk Management Inspection

    0 infractions

  3. 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?
      • June 9 sample showed Total Coliform present.
  4. Initial Inspection

    0 infractions