Dragon Boat Viet To Go - CGY-1329
108 - 340 Sage Valley Common NW Calgary AB T3R 1T8 · Food - Mobile Vendor
8 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A refrigeration unit, being the upright cooler, was measured at 6-8°C. The inspector informed the staff/operator that all high-risk food items must be stored at or below 4°C. During the inspection, the unit was adjusted to bring the temperature down to 4°C. Please ensure to monitor all refrigeration units to be at or below 4°C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The hot-holding unit was measured at 27°C. The unit was adjusted during the inspection. The inspector informed the staff/operator that hot-holding units must be maintained at or above 60°C at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The staff/operator was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the staff/operator on how to properly use the sink for sanitization. As discussed, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The staff/operator demonstrated adequate understanding of the proper dishwashing method afterwards.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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 tank was not operational. No hot water at the sinks. Fix the hot water tank.
- 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?
- Demand Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There was no extra concentrated sanitizer available for dishwashing.Staff member went to the store and bought a bottle of bleach. Ensure that all required dishwashing supplies are available so that dishes can be properly washed when needed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?