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Devil's Head Mobile Coffee Cart - CGY-1302

5 - 5700 Barlow Trail SE Calgary AB T2C 1Z9 · Food - Mobile Vendor

4 inspections

  1. Risk Management 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?
      • Syrups and some extra steaming mugs were being stored on raw wood shelf and unwrapped cup lids were in raw wood crate. Raw wood needs to be made easily cleanable and impervious to moisture so it can be adequately cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Boxes of take-out cups were being stored directly on the floor in the storage room. Store up off the floor.Do not keep the thermometer in the handsink. Corrected during inspection.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The container of chlorine sanitizer used to store wiping cloths was at 0ppm. To be kept at 100-200ppm. Need to change sanitizer solution more frequently.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandlers had long hair that was not tied back and were not washing hands after touching hair. Ensure hair is tied back and wash hands when contaminated e.g. after touching hair and refrain from touching the lids of the cups in the area where customer would be drinking from.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer is being kept in the cooler with the ice. Keep thermometer in here to monitor temperatures to ensure are at 4C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no chlorine testing strips for checking the concentration of the chlorine sanitizer. Obtain chlorine testing strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Syrups and some extra steaming mugs were being stored on raw wood shelf and unwrapped cup lids were in raw wood crate. Raw wood needs to be made easily cleanable and impervious to moisture so it can be adequately cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Boxes of take-out cups were being stored directly on the floor in the storage room. Store up off the floor.Do not keep the thermometer in the handsink. Corrected during inspection.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions