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Flyin' Hawaiian Treats - STH-108

9258 94 Avenue Grande Prairie AB T8V 7S1 · Food - Mobile Vendor

12 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • At time of inspection:1. Some chemical spray bottles did not contain a label to identify the ingredients within.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all chemicals / chemical spray bottles contain a label to identify the ingredients within.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. There did not appear to be any hot-holding equipment (i.e. crock pots etc.) available so that they could be tested. Please note - this mobile food vending unit must be fully ready for inspection (i.e. as if it were to operate for business).The owner / operator of this facility is requested to conduct the following, namely:1. Submit photographs of all hot-holding temperatures from equipment (that you plan to use this season). Fill all hot-holding equipment appliances with water, bring to a full hot-holding temperature, and use a thermometer to test the water within each appliance (and take a photograph of the temperature from this thermometer). This must be done for each hot-holding appliance you wish to use this season.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. This mobile food vending unit did not have an adequate supply of liquid hand soap. The owner / operator of this facility is requested to conduct the following, namely:1. Ensure there is a sufficient supply of liquid hand soap at the main hand wash sink.
    • 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?
      • At time of inspection:1. A microbiological water sample has not been submitted to the regional health authority for analysis. The last sample submitted was noted to be April 23, 2024.The owner / operator of this facility is requested to conduct the following, namely:1. Submit a microbiological water sample to the regional health authority for analysis. Samples can only be submitted in the Grande Prairie Public Health Centre on Mondays, Tuesdays, or Wednesdays (excluding holidays) before 1 PM.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. It was noted (as per the fire seafety codes officials) that cleaning of the exhaust vent hood is required. A new expiry sticker is also required to be installed on the stainless steel surface of this appliance.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the exhaust ventilation filters / ductwork are cleaned as per the requirements of the Alberta Fire Safety Codes officials. Ensure a new expiry sticker is posted on the stainless steel surface on this appliance.
  5. Monitoring Inspection

    8 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • At time of inspection:1. There did not appear to be any refrigeration / temperature records/charts available for this upcoming season.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all refrigeration temperature charts are available within this mobile food vending unit for this upcoming season.
    • 09. Are chemicals stored and handled in a safe manner?
      • At time of inspection:1. Some chemical spray bottles did not contain a label to identify the ingredients within.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all chemicals / chemical spray bottles contain a label to identify the ingredients within.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. There did not appear to be any hot-holding equipment (i.e. crock pots etc.) available so that they could be tested. Please note - this mobile food vending unit must be fully ready for inspection (i.e. as if it were to operate for business).The owner / operator of this facility is requested to conduct the following, namely:1. Submit photographs of all hot-holding temperatures from equipment (that you plan to use this season). Fill all hot-holding equipment appliances with water, bring to a full hot-holding temperature, and use a thermometer to test the water within each appliance (and take a photograph of the temperature from this thermometer). This must be done for each hot-holding appliance you wish to use this season.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. This mobile food vending unit did not have an adequate supply of liquid hand soap. The owner / operator of this facility is requested to conduct the following, namely:1. Ensure there is a sufficient supply of liquid hand soap at the main hand wash sink.
    • 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?
      • At time of inspection:1. A microbiological water sample has not been submitted to the regional health authority for analysis. The last sample submitted was noted to be April 23, 2024.The owner / operator of this facility is requested to conduct the following, namely:1. Submit a microbiological water sample to the regional health authority for analysis. Samples can only be submitted in the Grande Prairie Public Health Centre on Mondays, Tuesdays, or Wednesdays (excluding holidays) before 1 PM.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • At time of inspection:1. There did not appear to be any pest control records / checklists available for this upcoming season.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure there are pest control checklists / records available within this mobile food vending unit for this upcoming season.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. It was noted (as per the fire seafety codes officials) that cleaning of the exhaust vent hood is required. A new expiry sticker is also required to be installed on the stainless steel surface of this appliance.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the exhaust ventilation filters / ductwork are cleaned as per the requirements of the Alberta Fire Safety Codes officials. Ensure a new expiry sticker is posted on the stainless steel surface on this appliance.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. There did not appear to be a sanitation schedule / checklist within this mobile food vending unit.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure there is a sanitation schedule / record check sheet available for this upcoming season.
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to test the concentration of the chlorine sanitizer were not available. - ensure test strips are obtained
  10. Risk Management Inspection

    0 infractions

  11. Monitoring 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)?
      • Test strips to test the concentration of the chlorine sanitizer were not available. - ensure test strips are obtained
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control records were noted onsite- ensure pest control is conducted monthly and records are retained onsite- AHS pest control checklist sent to operator
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule was not available- ensure a cleaning schedule is established and followed as required.
  12. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The fridge was measured at 10 Degrees Celsius (3 times). Staff documented the fridge temperature at 50 Fahrenheit at 1:00 pm.2. High-risk food items are noted between 5.5 degrees Celsius and 9.1 degrees Celsius. 1. Please repair or replace the fridge and ensure it maintains a temperature of 4 degrees Celsius and below. The fridge was removed during the event. 2. Please ensure to keep high risk food items in refrigeration at 4 degrees Celsius and below. During the inspection: The following items were moved to the spare fridge: Unopened salsa, condiments and the coleslaw. The following item was cooked immediately to 74 degrees: Pork. The following items were discarded: lemons, open mayonnaise, open ketchup. whipping cream and cheese curds.