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Bistro on Wheels - CGY-1173

524 - 181 Skyview Bay NE Calgary AB T3N 1E8 · Food - Mobile Vendor

2 inspections

  1. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not available.100 ppm chlorine sanitizer was prepared in a spray bottle and the spray bottle was labeled to indicate its content during the 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?
      • Water at the two-compartment sink measured at a maximum temperature of 24C. The minimum water temperature for manual dishwashing is 45C.Corrected during inspection - Water measured 50.6C more than 30 minutes later.
  2. Demand Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A garden hose was used to fill the freshwater holding tank.Obtain a drinking water hose and store it in a clean and sanitary manner.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that contained chlorine sanitizer was not labeled to indicate its content.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available.Provide a probe thermometer that is capable of measuring between 0C to 100C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A drain rack for air drying dishes was not available.Provide a drain rack in the dishwashing area.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available.Provide chlorine test strips for monitoring the concentration of chlorine sanitizer. Ensure chlorine sanitizer is used at 100 ppm.
    • 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?
      • Hot water at the two-compartment sink measured at a maximum temperature of 37.8C.The minimum water temperature for manual dishwashing is 45C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There was a fabric curtain on the service window.Remove the fabric curtain. All surfaces within the food preparation area must be smooth, non-absorbent to moisture and easy to clean.2) The floor between the fridges was damaged. Edges and corners of laminate flooring were lifting.Repair or replace the flooring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cutting board was stored under a wall mounted soap dispenser.Store clean equipment away from sources of contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The food establishment had a buildup of grease and debris including but not limited to the service window, deep frying baskets, fridges, the floor and the ventilation system.Conduct a deep cleaning of the food establishment including hard to reach areas.