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Flyin' Hawaiian Treats - STH-108 - Events

9258 94 Avenue Grande Prairie AB T8V 7S1 · Food - Special Event

8 inspections

  1. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All hot-held high risk food items were not yet set up and able to be tested to ensure (after cooked to 74c/165F) that they are held hot at 60c/140F or greater.2. A functional thermometer was not available to test all hot-held high risk foods.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all hot holding units are set up and are measured to be at or greater than 60c/140F.2. Ensure a functional thermometer is made available to test all hot-held high risk food products.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Chemical test strips were not available to test the concentration of the sanitizer being used for this food booth.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chemical test strips in order to test the sanitizer solution being used for this food booth.
    • 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. A temporary hand wash station was not yet set-up.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a temporary hand wash station is fully set-up and equipped with warm water, liquid hand soap, and disposable hand towels.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • At time of inspection:1. This food vendor booth was not fully set-up and ready to operate one (1) hour prior to the start of the special event.The owner / operator of this facility is requested to immediately conduct the following, namely:1. Ensure this food vending booth is fully ready to operate a minimum of one (1) hour prior to the start of any special event.
  2. Risk Management Inspection

    1 infraction

    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • At time of inspection:1. This food vendor booth was not fully set-up and ready to operate one (1) hour prior to the start of the special event.The owner / operator of this facility is requested to immediately conduct the following, namely:1. Ensure this food vending booth is fully ready to operate a minimum of one (1) hour prior to the start of any special event.
  3. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach food safe sanitizer is missing. Ensure prior to any food handling and preparation, the food safe sanitizer is available for use. To mix a bleach sanitizer at a concentration of 200 ppm: mix 1/2 tsp of bleach in 1 L of water.The food safe sanitizer was mixed during the event.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine bleach sanitizer available measured at 50 ppm.The staff made a new solution that was measured at 100 ppm.Ensure chlorine bleach sanitizer is measured at 100ppm.
  8. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was measured at 50ppm- bleach was available and added to sanitizer bottle to obtain a satisfactory concentration.