First Class Concession: Lemonade - NTH-1592
8094 Lickman Road Chilliwack BC V2R 3Z9 · Food - Mobile Vendor
16 inspections
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A bucket of chlorine (bleach) sanitizer solution was tested and measured at a concentration of 50 ppm. Staff were able to remake the sanitizer solution to a concentration of 100 ppm during the inspection. Ensure that sanitizer solutions are maintained at their required concentrations (100 PPM - Chlorine (bleach)) for effective sanitization of food contact surfaces and equipment. Solutions must be prepared fresh daily and tested throughout operation.
- 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 heater was not working at the time of inspection. Hot water was not able to be supplied to the hand washing sink when tested. Staff indicated that the circuit had tripped from the main breaker box, which the hot water heater was plugged into. Staff were able to reset the breaker during the inspection, allowing for hot water to be supplied to the hand washing sink and three compartment sink. Ensure that hot water is supplied at all times to all sinks for proper hand hygiene and dishwashing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Demand Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer concentration was initially tested at 50 ppm of chlorine. A new solution was prepared and corrected to 100 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Demand Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer solution was measured at 50ppm. The operator made a new solution measured at 100ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Demand Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer was measured at 0 PPM.PHI demonstrated to the operator and made a fresh batch of the bleach sanitizer which was measured at 100 PPM.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer solution bucket and Chlorine sanitizer spray bottle were tested and verified at an inadequate concentration of 10 ppm. Operator remade both sanitizer solutions which were tested and verified at a concentration of 100 ppm. Ensure that sanitizer solutions are maintained at the required concentrations and remade at appropriate intervals for effective sanitization of food contact surfaces and equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer is noted at 200 ppm. Please ensure the bleach sanitizer is maintained at a concentration of 100 ppm. Staff mixed bleach sanitizer during the inspection, and it measured a concentration of 100 ppm.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Accumulated food debris was observed along the internal edges of the lemon squeezer.2. Scale buildup was observed within the ice box. The operator instructed his onsite staff to immediately clean the icebox.Ensure the food equipment and the ice box are cleaned and sanitized thoroughly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towel was available at the hand sink. This was corrected. Ensure hand sinks are fully stocked prior to opening.
- 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 heater was not turned on at the time of inspection. Ensure you turn on your hot water heater prior to opening. This was corrected during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cut lemons were left exposed without proper covers. Ensure that any processed food items are covered when not in use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cutting boards have some staining and many cutmarks on the surfaces.Please clean the cutting boards and if the cutting boards cannot be cleaned, replace the cutting boards as required.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Demand Inspection
0 infractions