David Schuett #2
145 Ravine Dr Coldstream BC V1B 4C9 · Mobile Vendor Type A – Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Sanitizer test strips are not available. Corrective Action: Obtain chlorine test strips (10-200 ppm test range).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7: Paper towel is not supplied in a dispenser. Loose paper towel rolls are prone to contamination. Corrective Action: Provide paper towel in an enclosed dispenser (wall-mounted or countertop), or on a standing holder with a base.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): test strips are needed
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- FMV1.2 Is the mobile food premises unit, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Cap to the potable water supply intake from the exterior side of the food truck was missing at time of inspection. This can lead to the contamination of the potable water supply. Actions required: • Operator to replace the cap to the potable water intake to ensure that the water is protected from contamination. As a reminder, ensure a potable RV hose is always available and used for filling your potable water tank.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A- No sanitizer test strips available onsite at time of inspection. Sanitizer test strips must be onsite in order to measure the concentration of the sanitizer solution to ensure it is at 200 ppm. F2.1B- No NSF certified thermometer available in the cold holding unit at time of inspection. A NSF certified thermometer must be onsite in order to measure the temperature of the cold holding unit to ensure it stays at 4°C (40°F) or below. Actions required: • Operator to obtain appropriate sanitizer test strips and have them available onsite to allow for measurement of sanitizer concentrations. • Operator to obtain and install a NSF certified thermometer for accuracy in the cold holding unit for monitoring the temperature to ensure it stays below 4°C (40°F).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- FMV1.2 Is the mobile food premises unit, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions