Dor-Bel International Fine Foods - CGY-1447
902 Glenbow Drive Cochrane AB T4C 1J2 · Food - Mobile Vendor
10 inspections
- Demand Inspection
0 infractions
- Demand 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?
- * Food Handling Permit was not available onsite, and decal was missing at the truck.
- 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?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Hot plate with open crab cakes being reheated for sampling was within 1 foot of the general public with no barrier or means of protection from cross-contamination.- Corrected during the inspection. Food handling area moved to a different area of the booth.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked high risk foods were held in room temperature without a temperature control system during sampling.Operator provided a warming unit for keeping the food samples in hot holding during event. Cooked potentially hazardous foods must be kept hot at 60°C (140°F) or greater at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach sanitizer onsite was measured at 10ppm chlorine. Sanitizer had likely oxidized and weakened over time. Acquire new sanitizer and verify concentration is at 100ppm chlorine. Always confirm sanitizer concentration prior to attending market events.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Spare utensils for cooking and serving crab cakes were not available onsite during inspection. Without a two-compartment sink available within the booth, extra utensils would be expected to ensure used cooking equipment is being washed and sanitized every two hours.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions