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Family Dough - CGY-1096

132 - 2730 3 Avenue NE Calgary AB T2A 2L5 · Food - Mobile Vendor

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. 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?
      • 2024 water sample pending.- Ensure a satisfactory sample is submitted before the start of the season.
  5. Demand 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)?
      • The operator was missing drain plugs for their dishwashing sinks.
  6. Risk Management Inspection

    0 infractions

  7. 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 at 10-ppm. 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. Instruction poster on how to properly create a 100-ppm chlorine solution will be provided with this report. Please ensure to have it posted in the kitchen to be easily accessible by staff. Less than 100 ppm chlorine concentration means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food.
    • 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 test strips available during the inspection for the chlorine sanitizer solution. However, daily testing of the sanitizer solution was not being conducted. The inspector informed the staff/operator that test strips must be used every time a bleach-water solution is made, then at least daily, and recommended to test every 2-4 hours during operations to ensure that the sanitizer solution has a chlorine concentration of 100 ppm. The staff committed to checking the sanitizer solutions regularly, as discussed.
    • 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 was blocked during the inspection with kitchen utensils, equipment, and/or dishes. The inspector informed the staff/operator that the handwashing station must be free and readily available for handwashing at all times. The utensils, equipment, and/or dishes were removed during the inspection.
    • 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.