Family Dogs - CNT-152
132 - 2730 3 Avenue NE Calgary AB T2A 2L5 · Food - Mobile Vendor
8 inspections
- Risk Management 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?
- A valid food handling permit was not available at the time of inspection. - Ensure an up-to-date Food Handling Permit is on site.
- 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
3 infractions
- 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?
- A valid food handling permit was not available at the time of inspection. - Ensure an up-to-date Food Handling Permit is on site.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Water leak observed in the plumbing line underneath the 3-comp sink.- Repair the leak.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two door freezer was in disrepair; temperature measured at 12.6C. - Repair the freezer and ensure that all food equipment is in good working order.
- 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
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) High-risk foods Stored in the preparation cooler was measured at 9C.- All perishable foods were moved to another cooler. - Do not store any perishable foods in this cooler until it can consistently maintain a temperature of 4C or less.2) No probe thermometer available on the truck at the time of inspection. - A probe thermometer is required to measure the internal temperature of foods during cold and storage, cooking, re-heating and cooling. Provide a probe thermometer and ensure it is available at the truck when operating.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Access to handwashing sink blocked with several spray bottles stored in it while staff were preparing foods. - Ensure handwashing is accessible at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of bleach water available in the spray bottle was undetectable.Solution was remade, and then concentration measured 100 ppm. Ensure that food contact sanitizer is prepared at the required concentration (100 ppm for bleach water).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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)?
- Drain plugs were not available for the two compartment dishwashing sinks.Obtain two well-fitting drain plugs for the two compartment dishwashing sinks to facilitate proper dishwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen hot dogs were thawed at room temperature next to the grill. Foods were instructed to place back into a cooler.Thaw in a cooler under 4C or under cold running water.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The exhaust hood ventilation system was not being cleaned by a professional cleaning company. There was no proof provided indicating that the exhaust duct was recently cleaned and serviced. The inspector informed the staff/operator that the exhaust hood ventilation system must be serviced by a professional cleaning company at least once per year or at the frequency recommended by the company, whichever is more frequent. Please contact a professional cleaning company to service the duct, as required.**GET THE EXHAUST HOOD VENTILATION SYSTEM PROFESSIONALLY CLEANED.
- 23. Is the facility maintained in a clean and sanitary condition?
- The interior of the cabinet area above the grill was dusty. The cabinet was not equipped with a proper cover. Thus, please ensure that the aea above the grill/exhaust hood remains clean and sanitary at all times, and that a proper cover for the cabinet should be in place.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must either be single use or be fully submerged in a sanitizer bucket solution. The staff/operator agreed to do the latter. Please ensure to have all cleaning cloths be fully submerged in a sanitizing bucket solution at all times after use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured above 200-ppm (bleaching out on the test strip). The staff/operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff/operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Instruction poster on how to properly create a 100-ppm chlorine solution will be provided with this report. Please ensure to follow the instructions and test the chlorine concentration each time a solution is made and recommended to check the solution every 2-4 hours throughout operations.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The exhaust hood ventilation system was not being cleaned by a professional cleaning company. There was no proof provided indicating that the exhaust duct was recently cleaned and serviced. The inspector informed the staff/operator that the exhaust hood ventilation system must be serviced by a professional cleaning company at least once per year or at the frequency recommended by the company, whichever is more frequent. Please contact a professional cleaning company to service the duct, as required.**GET THE EXHAUST HOOD VENTILATION SYSTEM PROFESSIONALLY CLEANED.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cardboard boxes were being used as floor mats. According to the staff, this was used to collect oils and prevent the floor being slippery. The inspector informed the staff that the floor must remain impervious to moisture and easily cleanable. Thus, please remove the cardboard boxes. If a material is to be used to prevent a slippery floor, a waterproof and easily cleanable material should be used.
- 23. Is the facility maintained in a clean and sanitary condition?
- The interior of the cabinet area above the grill was dusty. The cabinet was not equipped with a proper cover. Thus, please ensure that the aea above the grill/exhaust hood remains clean and sanitary at all times, and that a proper cover for the cabinet should be in place.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?