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ChizCorner - CNT-1002

53 Aztec Crescent Blackfalds AB T4M 0M2 · Food - Mobile Vendor

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A wood counter and shelves have been installed at the back of the trailer and is used to hold hot holding and other equipment. Bare plywood isn't easy to clean and it can absorb liquids that are spilled. Please refinish this counter and shelves so that they are smooth, water resistant and easy to clean.
  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold storage temperatures were satisfactory.No cooking or hot holding activities were observed at the time of inspection. A digital probe thermometer was available and will be used to verify internal food temperatures.When asked, the operator stated that chicken fingers and spring rolls are cooked to an internal temperature of 65°C. I informed the operator that cooked and reheated foods must reach a minimum internal temperature of 74°C or higher. The operator acknowledged this requirement and agreed to have “74°C+” written on the digital probe thermometer to ensure clarity and compliance moving forward.
  4. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upright cooler was overfilled. Food items at the front of the upright cooler were measured at 9 degrees Celsius. - Store cold perishable foods at 4 degrees C. or below.
  5. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Paper towel dispenser at the handwash sink was stored above the food hot holding unit.Relocate the paper towel dispenser or food hot holding unit.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer in the spray bottle was measured 500ppm.Use 100ppm chlorine (1/2 teaspoon bleach Per L water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Stand -up cooler:Chicken was measured at 8.0 degrees C and rice was measured at 7.0 degrees C. During the drive to Calgary the cooler was turned off. Provide ice inside the cooler to help maintain temperature during the drive to events or freeze perishable foods before an event. Monitor the temperature ensure temperature comes down to 4 degrees C. Store cold perishable foods at 4 degrees C. or below. 2) No probe thermometer was available. Provide probe thermometer to monitor food and coolers.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The vent filters have grease build up with dust attached. Please have the vent filters cleaned.
  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat and gravy in the hot holding unit were not being maintained at 60 C as the unit was not turned on. Operator returned items to the fridge until ready to heat.An open container of ranch dressing that requires refrigeration had been stored at room temperature. This was discarded. Ensure foods that require refrigeration are stored at or below 4 C and hazardous foods are stored either at or below 4 C or at or above 60 C. Potentially hazardous foods cannot be stored at room temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The vent filters have grease build up with dust attached. Please have the vent filters cleaned.
  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please ensure to keep cleaning clothes in a sanitizer solution, please ensure bleach sanitizer is at 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please obtain bleach test strips.A bleach test strip range acceptable for a food mobile facility should range from 0ppm to 200ppm
    • 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?
      • Please ensure to turn on the hot water to have hot water available through out the day
  13. Risk Management Inspection

    0 infractions

  14. Demand Inspection

    1 infraction

    • 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?
      • Require annual satisfactory bacteriological water sample prior to operation. Should be a concern as lines are new and use food grade material.130L Fresh water tank.170L Grey water tank.Adequate sized single tanks.Both dishwashing sinks filled with hot water, extra hot water for hand sink.Municipal water source.
  15. Initial Inspection

    1 infraction

    • 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?
      • Require annual satisfactory bacteriological water sample prior to operation. Should be a concern as lines are new and use food grade material.130L Fresh water tank.170L Grey water tank.Adequate sized single tanks.Both dishwashing sinks filled with hot water, extra hot water for hand sink.Municipal water source.