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Chopstix Curbside Cravings - CGY-2026

D100 - 9737 MacLeod Trail SW Calgary AB T2J 0P6 · Food - Mobile Vendor

14 inspections

  1. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not available. Sanitizer was prepared during inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Shredded chicken stored over the stove measured 45C. Chicken was placed in cooler during inspection2. Cooler in the prep tent measured 11C. Cooler was turned to a colder temperature during inspection3. Stand up cooler in mobile measured 11C. Cooler was turned to a colder temperature during inspection4. Temperature logs were not being maintained
    • 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?
      • Hot water was not available. Unit was being repaired during inspection
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Demand Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature logs.
    • 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 hot water.
  10. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature logs.
  11. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • To go containers stored on ground & not covered by tent outside, tarp on-site.Fridge not covered by tarp. Tarp on-site.
  12. Risk Management Inspection

    0 infractions

  13. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A refrigeration unit, being the stand-up residential cooler, was measured at 12°C. High-risk food items were being stored in the cooler. The inspector informed the staff/operator that all high-risk food items must be stored at or below 4°C. During the inspection, all the food items in the unit, as described, were transferred to a functional unit. The unit-in-question must not be used for storing high-risk food items until fixed or able to maintain a temperature of 4°C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the staff/operator that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Test strips were obtained afterwards.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water available in the handwashing station. The inspector informed the staff/operator that a hot water must be provided in all handwashing stations. Hot water was provided afterwards.
  14. Initial Inspection

    0 infractions