Canadian Country Brews - CNT-1006
5103 53 Avenue Ryley AB T0B 4A0 · Food - Mobile Vendor
3 inspections
- Monitoring Inspection
0 infractions
- 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?
- New mobile food unit will need to be invoiced for a Type B class I food handling permit fee invoice. Once payment has been made and processed, Permit Administrator will email your food handling permit for printing and posting and must be in full view of all patrons.FRIDAY MAY 16, 2025:Food Permit Fee Invoice should have been emailed from our office in Red Deer to the operator for her payment (on-line via credit card).
- 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?
- Initial Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1) There are a total of two (2) sinks (stainless steel) in this type B mobile food unit. One of the sinks is dedicated for staff hand washing while the other sink is for any manual dishwashing of reuseable utensils.2) QUAT at 200 ppm is the chemical for the final sanitizing step for manual dishwashing. Subsequently, please ensure test strip papers for QUAT are purchased and adequate supplies are provided for future testing of sanitizer.
- 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?
- New mobile food unit will need to be invoiced for a Type B class I food handling permit fee invoice. Once payment has been made and processed, Permit Administrator will email your food handling permit for printing and posting and must be in full view of all patrons.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?