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Campfire Smoke BBQ Corp. - NTH-1793

745001 Range Road 81 Leglace AB T0H 2J0 · Food - Mobile Vendor

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. The plumbing system was not yet functional. The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the hand wash sink contains hot and cold potable water, liquid hand soap, and disposable hand towels.*****AT TIME OF RE-INSPECTION, THE HAND WASH SINK CONTAINS LIQUID SOAP AND PAPER TOWELS, HOWEVER, THERE IS NO COLD WATER (ONLY HOT WATER). THEREFORE, THIS ISSUE REMAINS EXISTING.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • At time of inspection:1. Pest control records/checklists were not yet available on board this mobile food vending unit.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure pest control records/checklists are made available on board this facility.*****AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • At time of inspection:1. There did not appear to be any garbage / waste receptacles inside this mobile food vending unit.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure this facility contains an adequate quantity of garbage / refuse receptacles.******AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING.
  3. Initial Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:1. An approved sanitizing solution was not noted on board this mobile food vending unit. The approved sanitizing solutions include: chlorine bleach (100 PPM), quaternary ammonia (200 PPM), or iodine (12.5-25 PPM).The owner / operator of this facility is requested to conduct the following, namely:1. Ensure an approved sanitizing solution is prepared for this facility.2. Ensure chemical test strips are obtained to verify the concentration of the chemical sanitizing solution being used.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • At time of inspection:1. Records were not noted for refrigeration and hot-holding temperatures.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure refrigeration and hot-holding temperature records are kept onsite for:- any appliances that are planned to store foods / beverages that contain high risk food ingredients and- any appliances that are planned to be used to hot-hold / store any high risk food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. The refrigeration / hot-holding units on board were not yet functional. Once all refrigeration and hot-holding units are functional, ensure they are measured to be: - refrigeration/freezing units are all at or below 4c/40F (and a functional thermometer is stored inside each unit) and- hot-holding units are at 60c/140F or greater (and a functional probe thermometer is obtained to check these hot-holding temperatures).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Chemical test strips were not yet available to test the concentration of the sanitizing solution being used for the third sink (3-compartment sink method for dishwashing).The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chemical test strips in order to test the sanitizing solution being used for the 3-compartment sink method for dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. The plumbing system was not yet functional. The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the hand wash sink contains hot and cold potable water, liquid hand soap, and disposable hand towels.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • At time of inspection:1. Pest control records/checklists were not yet available on board this mobile food vending unit.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure pest control records/checklists are made available on board this facility.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • At time of inspection:1. There did not appear to be any garbage / waste receptacles inside this mobile food vending unit.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure this facility contains an adequate quantity of garbage / refuse receptacles.