Carlito's Pizzaria - CGY-1666
501 Banff Avenue Banff AB T1L 1A9 · Food - Mobile Vendor
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was initially not in a dispenser. - Dispenser was able to be set up onsite. Please ensure hand sink is stocked with soap/paper towel in an appropriate dispenser.
- 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?
- No water was available onsite, operators were not finished setting up and had not yet began preparing any food. Water tanks were likely left outside and froze. Were in the process of repairing the water tanks. - Facility is not to prepare any food until they have the water tanks working. Need to have hot/cold running water in order to prepare any food onsite.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initially sanitizer was slightly weak. Ensure surface sanitizer is tested with test strips and at required concentration (for QUATs 200 to 400ppm).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Items in the refrigerator were slightly warm, measured at 6C. Adjust fridge and ensure items are brought to the location below 4C.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initially probe thermometer was not supplied to measure cooking/hot holding temperatures. Provided during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding unit for gravy did not heat up fast enough to hold gravy at 60C or above (after heating on stove to 74C). Ensure gravy is held at or above 60C (discussed using stove to keep hot).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
0 infractions