Chicken Trailer TLC Foods
120-3155 Reimche Rd Lake Country BC V4V 1V4 · Mobile Vendor Type B – Food Service
13 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cold-holding units were elevated at time of inspection due to power failure at the site of the event. A generator was obtained, and corrective actions were taken for PHFs stored at above 4C for greater than 2 hours.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Mobile does not have access to pressurized hot running water. A temporary hand washing station was set up for the purpose of the event.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): See F1.4 comments above. Gloves and hand sanitizer is not an adequate replacement for proper hand washing.
- FMV1.2 Is the mobile food premises unit, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Mobile does not have a potable water tank to supply the hand washing sink, and the mobile does not have warewashing sinks.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Mobile's quats sanitizer test strips are expired and requires replacement.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The mobile does not contain warewashing station. Clean-in-place equipment (e.g. potato cutter) is not cleaned and sanitized at minimum every 2 hours during continuous use.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips available for dishwashing sanitizer and surface sanitizer. Corrective Action: Test sanitizer solution prior to use to ensure proper concentration. Ex. Bleach solution at 100 ppm (5ml of bleach to 1L of water).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Fry cutter had dried on potato residue from prior event. Operator indicated that a clean one will replace this one shortly as it is removed for cleaning and sanitizing. Please ensure food contact surfaces are cleaned at an appropriate frequency (at least every 4 hours or whenever contamination is suspected). Used food equipment should not be allowed to sit with food residue after the event. Please clean after use to maintain sanitary conditions. I am marking this observation as being corrected during inspection "CDI".
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Sink tap/faucet outer casing had broken but is still usable. Smooth flow of water is somewhat restricted by the temporary tie of the line to hold in place. Please repair/replace as soon as possible.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Heat lamp from one side of the chicken hotholding station had burnt out. Chicken pieces under burnt out lamp were measured at 40°C. Products have not had an extended hold time (<1hr) and are expected to sell quickly, therefore no corrective action was requested other than moving chicken tenders under working heat lamp while burnt out unit is replaced. Please ensure hotholding temperatures are being monitored.
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Operators were not aware of trans fats requirements. Trans fat level of certain products could not be evaluated as documentation was not available. Please review the trans fat restriction requirements provided by email and ensure all your products are within regulatory parameters.
- 19.1 - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
- 19.2 - All spreadable margarines and oils must meet the restrictions of 2% trans fat or less of total fat content.
- 19.3 - All other foods must meet the restriction of 5% trans fat or less of total fat content.
- 2 - Are proper hot holding procedures followed?
- Monitoring
2 infractions
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Unit is being maintained as it was recently purchased and not all equipment is in place. Ensure all equipment is in place and functioning correctly prior to any events it participates in.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator is preparing the food safety plan.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?