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Food Coma - CGY-1126

8 - 2808 Ogden Road SE Calgary AB T2G 4R7 · Food - Mobile Vendor

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No thermometer available for checking food temperatures. The Operator went to go get their thermometer after the inspection.
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Wet cleaning cloth on prep cooler cutting board. The Operator made a bleach sanitizer during the inspection and cloth stored in sanitizer during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Customer forks were stored eating side up. Operator turned them eating side down during the inspection to protect them from contamination when customers reached for utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No thermometer available for checking food temperatures. The Operator went to go get their thermometer after the inspection.
    • 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?
      • 1. Water sample collected on April 23, 2025, was present for Total Coliforms. Spoke with Operator and they will be submitting a sample this week. COMPLETE THE FOLLOWING:1. Clean and sanitize the water system, then re-fill with potable water and collect a re-sample.
  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Partially cooked beef burgers were being held with no temperature control. Internal temperature ranged between 30 to 32 degrees Celsius. Burgers were discarded.Operator said that burgers will be cooked to serve going forward. Another option available is to fully cook the burgers and then hold hot at 60 degrees Celsius or greater.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken was being stored without temperature control. Internal temperature measured between 31 to 34 degrees Celsius. Product was discarded.Cooked chicken must be stored either cold (4 degrees Celsius or less) or hot (60 degrees Celsius or greater).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pot of gravy was being stored on the stove top without temperature control. Internal temperature measured 30.8 degrees Celsius. Gravy was discarded.Gravy is a perishable food and must either be stored cold (4 degrees Celsius or lower) or hot (60 degrees Celsius or higher).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was being stored at room temperature. Internal temperature measured between 6 to 13 degrees Celsius.Raw chicken is a perishable food and must be stored either cold (4 degrees Celsius or lower) or hot (60 degrees Celsius or higher).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sweet potato donut batter was being stored at room temperature. Internal temperature measured between 8-10 degrees Celsius.Batter was moved into the cooler. Donut batter is perishable and must be stored with proper temperature control (either 4 degrees Celsius or lower, or 60 degrees Celsius or higher).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Waffle batter was being stored at room temperature. Internal temperature measured between 8-11 degrees Celsius.Batter was moved into the cooler. Donut batter is perishable and must be stored with proper temperature control (either 4 degrees Celsius or lower, or 60 degrees Celsius or higher).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no concentrated bleach available for sanitizing dishes/ utensils.Obtain concentrated bleach so that dishes/ utensils can be sanitized after washing.
    • 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?
      • There was no hot water available in the mobile facility. Staff had turned the water heater off.The water heater must remain on and hot water must be available any time food is being handled. Staff turned the hot water heater back on. Hot water was available again before the close of the inspection.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions