Skip to content
Loading map…

Chick N Sizzle Inc. - NTH-1740

11601 99 Street Grande Prairie AB T8V 6Z1 · Food - Mobile Vendor

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handles are being stored in bulk food containers. Scoops were removed during the inspection. ** Ensure scoops are stored outside of food or obtain scoops with handles ensuring scoops are stored in a manner where the handle does not touch the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. Gravy was noted to being held at an inadequate hot-holding temperature. Once the product was adequately stirred, the temperature was at 55.0c. When asked, the owner / operator failed to reveal the correct hot-holding temperature for high-risk foods.The owner / operator of this facility is requested to conduct the following, namely:1. Take the free Alberta Food Safety Basics online course as a refresher to ensure food safety principles are being maintained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water was not available at the time of the inspection** Ensure unit it supplied with hot and cold potable water
    • 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?
      • A bacteriological water sample has not been submitted for the start of the season ** Ensure to submit a water sample that is deemed satisfactory prior to operating
    • 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. This mobile food vending unit does not have adequate pest control protection (i.e. by the use of screens or other barriers).The owner / operator of this facility is requested to conduct the following, namely:1. Ensure this mobile food vending unit has better pest control protection. It is suggested to ensure the front window is screened and the entrance door kept closed.
    • 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?
      • At time of inspection:1. This facility was operating without a valid food handling permit.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain the food handling permit for this mobile food vending unit and have it posted within this mobile food vending unit (in a location easily visible to all patrons).
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. Gravy was noted to being held at an inadequate hot-holding temperature. Once the product was adequately stirred, the temperature was at 55.0c. When asked, the owner / operator failed to reveal the correct hot-holding temperature for high-risk foods.The owner / operator of this facility is requested to conduct the following, namely:1. Take the free Alberta Food Safety Basics online course as a refresher to ensure food safety principles are being maintained.
    • 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. This mobile food vending unit does not have adequate pest control protection (i.e. by the use of screens or other barriers).The owner / operator of this facility is requested to conduct the following, namely:1. Ensure this mobile food vending unit has better pest control protection. It is suggested to ensure the front window is screened and the entrance door kept closed.
    • 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?
      • At time of inspection:1. This facility was operating without a valid food handling permit.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain the food handling permit for this mobile food vending unit and have it posted within this mobile food vending unit (in a location easily visible to all patrons).
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:1. The chlorine bleach sanitizing spray bottle measured a concentration of zero (0) PPM. Chlorine test strips appeared to be available but were not used to verify the concentration of this sanitizing solution.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the chlorine bleach sanitizing spray bottle contains a concentration of 100-200 PPM. 2. Use chlorine test strips to verify the concentration of this sanitizing solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • At time of inspection:1. The main hand wash sink on board was obstructed with a cutting board and other items. This indicates that all food handlers on board did not wash hands prior to wearing gloves. Be advised that all hand wash sinks must always be kept unobstructed at all times for convenient hand washing.The owner / operator of this facility is requested to conduct the following, namely:1. Remove all items from the main hand wash sink and store elsewhere. Ensure the main hand wash sink is unobstructed and properly equipped with hot and cold potable water, liquid hand soap, and disposable hand towels.****THIS ISSUE WAS ADDRESSED DURING INSPECTION.2. Ensure all staff are washing hands often and prior to wearing gloves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • At time of inspection:1. Raw meat (i.e. raw chicken) was found to be stored above ready-to-consume foods / beverages. Be advised that all raw meat must always be kept stored on the lowest shelf inside all applicable refrigeration unitsThe owner / operator of this facility is requested to conduct the following, namely:1. Place all raw chicken packages on the lowest shelving units within all applicable refrigeration units.*****THIS ISSUE WAS ADDRESSED DURING INSPECTION.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Cut potatoes in water (i.e. meant for French fries) were found in a container in one of the compartment sinks. This food product was exposed to the hand soap dispenser directly above. Be advised that exposed food must not be stored in a nearby sink where hands are meant to be washed. The owner / operator of this facility is requested to conduct the following, namely:1. Move the cut potatoes into a different location - away from the main hand wash sink and soap dispenser.******THIS ISSUE WAS ADDRESSED DURING INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. Gravy was noted to being held at an inadequate hot-holding temperature. Once the product was adequately stirred, the temperature was at 55.0c. When asked, the owner / operator failed to reveal the correct hot-holding temperature for high-risk foods.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure ALL hot-held high risk food items are kept at an internal temperature of 60c/140F or greater at all times.****THE GRAVY TEMPERATURE WAS INCREASED TO OVER 60c DURING INSPECTION. THEREFORE, THIS ISSUE HAS BEEN ADDRESSED.2. Take the free Alberta Food Safety Basics online course as a refresher to ensure food safety principles are being maintained.
    • 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 main hand wash sink on board was obstructed with a cutting board and other items. This indicates that all food handlers on board did not wash hands prior to wearing gloves. Be advised that all hand wash sinks must always be kept unobstructed at all times for convenient hand washing.The owner / operator of this facility is requested to conduct the following, namely:1. Remove all items from the main hand wash sink and store elsewhere. Ensure the main hand wash sink is unobstructed and properly equipped with hot and cold potable water, liquid hand soap, and disposable hand towels.****THIS ISSUE WAS ADDRESSED DURING INSPECTION.2. Ensure all staff are washing hands often and prior to wearing gloves.
    • 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. This mobile food vending unit does not have adequate pest control protection (i.e. by the use of screens or other barriers).The owner / operator of this facility is requested to conduct the following, namely:1. Ensure this mobile food vending unit has better pest control protection. It is suggested to ensure the front window is screened and the entrance door kept closed.
    • 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?
      • At time of inspection:1. This facility was operating without a valid food handling permit.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain the food handling permit for this mobile food vending unit and have it posted within this mobile food vending unit (in a location easily visible to all patrons).
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not available in the cooler** Ensure all fridge units are equipped with a functional thermometer
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available at the time of the inspection** Ensure chlorine test strips are obtained to verify sanitizer concentration for dishwashing
    • 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?
      • Water was not available at the time of the inspection** Ensure mobile unit it equipped with hot and cold water