Dutch Wharf Fish and Chips - NTH-016
SE 11-84-22 W5 Peace River AB T8S 1K2 · Food - Mobile Vendor
12 inspections
- Monitoring Inspection
0 infractions
- 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?
- Permit posted inside the unit. Permit must be posted in a location where it can be viewed by anyone.
- 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
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing solution was not available for sanitizing food contact surfaces. A store-bought disinfectant was observed on site. Staff prepared a sanitizing solution during the inspection.Ensure that only approved food-safe sanitizing solutions are used on food contact surfaces, such as bleach (chlorine) or quaternary ammonium chloride. Store-bought disinfectants must not be used, as they are not food safe.For bleach solutions: add ½ teaspoon (2 mL) of unscented household bleach per 1 liter of water (or 1 tablespoon per gallon of water).For quaternary ammonium solutions: prepare according to the manufacturer’s instructions and verify strength using appropriate test strips.Sanitizing solutions must be prepared fresh daily, checked with test strips to confirm proper concentration, and stored in clearly labeled spray bottles.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing station had boxes stored around it, making handwashing a bit inaccessible.Ensure that no boxes or other items are stored around handwashing or dishwashing stations, as they may obstruct proper use. Handwashing and dishwashing stations must remain fully accessible at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The fish had been left out at room temperature for approximately an hour at the time of inspection. Staff promptly moved the fish to the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- At the time of the inspection, the facility had indicated that First Force All Purpose Cleaner with Bleach was being used as their food surface sanitizer.The PHI was unable to confirm that the product was suitable for use on food surfaces at the time of the inspection and was unable to confirm the active chlorine concentration of the product using chlorine test strips.The facility made a 100-200 ppm chlorine solution in a spray bottle during the inspection to act as their surface sanitizer solution during the event.Ensure that a suitable approved sanitizer solution is available during food handling activates.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hole in the floor where a cooler was removed. The hole must be repaired.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial 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)?
- There were no sanitizer test strips available to monitor chlorine sanitizer concentration and ensure it was at 100 ppm. Sanitizer test strips must be obtained and used to monitor sanitizer concentration.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hot water line to the handwash sink is leaking. Tap or the two-compartment sink is taped to stop a leak. Tape is not an acceptable repair. Leaking equipment must be repaired or replaced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hole in the floor where a cooler was removed. The hole must be repaired.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?