Coco's Smoke Shack - NTH-1469
4622 53 Street Grimshaw AB T0H 1W0 · Food - Mobile Vendor
5 inspections
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the gravy in the hot holding unit was measured at 56.8 °C.Staff immediately increased the temperature, and a subsequent measurement showed above 60 °C.Ensure hot holding equipment is plugged in and preheated before the event so that the temperature reaches above 60 °C. Once the equipment is hot enough, maintain hot foods at or above 60 °C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizing solution test strips were not observed at the time of inspection.Ensure that sanitizing solution test strips are available at all times.
- 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?
- This is an outstanding violation from the inspection conducted from past inspection. Please confirm whether it has been corrected by submitting a photo of corrected violation via email. A copy of the facility's current food handling permit was not posted in a location that is visible to the public while operating.Ensure that a copy of the current food handling permit is available/posted in the mobile while operating.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizing solution test strips were not observed at the time of inspection.Ensure that sanitizing solution test strips are available at all times.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Non-Critical)?
- Cardboard placed under hot plate. The cardboard is flammable and must be removed.
- 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?
- This is an outstanding violation from the inspection conducted from past inspection. Please confirm whether it has been corrected by submitting a photo of corrected violation via email. A copy of the facility's current food handling permit was not posted in a location that is visible to the public while operating.Ensure that a copy of the current food handling permit is available/posted in the mobile while operating.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 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?
- A copy of the facility's current food handling permit was not posted in a location that is visible to the public while operating.Ensure that a copy of the current food handling permit is available/posted in the mobile while operating.
- 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?
- Demand Inspection
2 infractions
- 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 bare wood dunnage rack is used in the lower cupboard. Bare wood will absorb moisture and is not cleanable. Paint or varnish the wood to seal it and make it smooth, nonporous and easily cleanable. The ventilation system is overdue for professional inspection/cleaning. Have the ventilation unit serviced.
- 23. Is the facility maintained in a clean and sanitary condition?
- A cleaning and sanitation program has not been developed. Develop and maintain cleaning and sanitation procedures and records.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Initial Inspection
5 infractions
- 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 are not available. Obtain test strips capable of measuring 100-200ppm chlorine.
- 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 water sample has not been submitted. A water sample must be submitted at the beginning of each season to confirm that the water tanks are free of contamination. A sample must be submitted and clear before starting operations.
- 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?
- Even when pests are not evident, a pest monitoring program is required. Develop and maintain a pest monitoring program.
- 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 bare wood dunnage rack is used in the lower cupboard. Bare wood will absorb moisture and is not cleanable. Paint or varnish the wood to seal it and make it smooth, nonporous and easily cleanable. The ventilation system is overdue for professional inspection/cleaning. Have the ventilation unit serviced.
- 23. Is the facility maintained in a clean and sanitary condition?
- A cleaning and sanitation program has not been developed. Develop and maintain cleaning and sanitation procedures and records.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?