Garfield and Odies Very Sweet Treats - EDM-1496
157 Kirkpatrick Crescent Leduc AB T9E 0W3 · Food - Mobile Vendor
7 inspections
- 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)?
- Frozen elephant ears dough/donuts were kept in a black garbage bag. PHI stated that using garbage bags for food storage is not permitted, as they are not made of food-grade plastic and may allow chemicals to leach into the food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A cooking equipment is installed over the dish wash sink and it is obstructing the dish 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?
- Water sample is not being submitted at the required frequency.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand 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)?
- No test strips were available to check the strength of the sanitizer. There was no chlorine solution at the time of inspection. It was discussed that when a chlorine compound (i.e. bleach) is used to sanitize dishware and utensils, the concentration of the chemical in solution must be maintained at 100 milligrams per liter and ensure that chlorine test strips are used daily to verify correct sanitizer strength.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no hot water at the hand sink. Please ensure there is hot and cold water available at the hand sink tap.
- 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?
- Water sample is not being submitted at the required frequency.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?