Casey's Community House - Mobile
1136 Canyon St Creston BC V0B 1G0 · Mobile Vendor Type C – Food Service
4 inspections
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Mobile was not in operation at the time of the inspection. Prior to operating, the water tank must be filled so that the mobile has a continuous supply of hot and cold running water, liquid soap must be in a dispenser, and paper towel must be present by the handwashing sink.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
4 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): No running water was available in the mobile at the time of the inspection. The employee on site stated that the water tank had been removed from the mobile, but the mobile is able to provide hot/cold running water when the tank is hooked up.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): While the employee on site exhibited good hygiene, they were not performing handwashing as the water tank was removed from the mobile.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Facility is using a QUAT sanitizer in a spray bottle, but using reusable wiping cloths to wipe food contact surfaces. Reusable wiping cloths that are left damp and at room temperature for long periods (e.g. over 2+ hours) may lead to pathogen growth on the surface of the cloth. After long periods, if the same cloth is used again pathogens may be spread onto other surfaces.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1. As no water tank was placed in the mobile, the employee on site was not conducting handwashing; instead, they were using disposable gloves. 2. No liquid soap or paper towel was present in the mobile during the inspection. 3. When asked what sink would be used for handwashing, the employee on site
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Require Floor plan to unit
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?