Britton Creek Mobile Concession - Britton Creek Mobile Concession-Type B
3 K NE of Toll Plaza Merritt BC V1K 1B8 · Mobile Vendor Type B – Food Service
11 inspections
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3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): a) At the time of inspection samosas were being hot held at a temperature less than the required minimum of 60 C (140). Keep the hot holding units at a temperture so that the internal food temperatures are maintained at 60 C minimum. When the samaosas are removed from the cooler they must also reach an internal temperature of 74 C (165 F) within two hours. Operator adjusted the hot holding units at the time of inspection.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.3 Are proper cooling and reheating procedures followed?
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): a) The operator must have a probe thermometer in the mobile to monitor food temperatures during reheating and hot holding processes.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
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2 infractions
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): The unit has cold and hot water but it is not dispensed in the sinks in a sufficient quantity/pressure. The water supply must be of sufficient quantity so that proper sanitary procedures such as hand washing and utensils cleaning can be carried out. Can the plumbing/pump be adjusted so that there is better water flow?
- 6.1 - Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): At the time of inspection there was no sanitizer available for sanitizing surfaces etc. The on site food handler could not identify any sanitizer in the facility. Keep a spray bottle of approved sanitizer in the facility at all times; correct immediately.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
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