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Hankki Canada - CGY-1886

360 - 1032 17 Avenue SW Calgary AB T2T 0A5 · Food - Mobile Vendor

15 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small prep cooler measured at 10C
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • None of the coolers in working order. Five coolers measured between 12C - 22C.
  5. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was blocked by large pans and utensils. Items were removed from handwashing sink at time of inspection.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff wore clean uniforms and were wearing gloves, but since the hand sink was not set up, it indicates that hand washing was not occurring before gloves were put on. Hand hygiene must always come before donning gloves.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was not setup and stocked before staff began food handling. Staff were instructed to setup the hand sink and have all food handlers wash hands before continuing to prep for the event.
  9. Demand Inspection

    3 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?
      • No temperature logs.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice soaking at outside in the prep tent measured 14C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Rice was being cooked in the storage tent where no sinks were present.
  10. Demand Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. 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?
      • The paper towel in a handwashing station was not placed in a functional paper towel dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. **PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no Food Safety Training Certificate provided during the inspection. The staff mentioned that they have not completed a Food Safety Training approved in Alberta by the Minister of Health to meet Section 31 of the Food Regulation. The inspector informed the staff that at least one person, preferably at the supervisory level, must have a certification from one of the recognized Food Safety courses in Alberta. A list of recognized Food Safety Courses in Alberta will be provided with this report. Once a course is scheduled, please send the date(s) to the undersigned. Once a certificate is received, please send a copy of the certificate to the undersigned. **SEND A COPY OF A VALID FOOD SAFETY TRAINING CERTIFICATE.
  13. Demand Inspection

    0 infractions

  14. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Plastic containers with high-risk food items, including raw meat products, were placed on the ground outside the mobile truck unit. The inspector informed the operator that no food products can be stored on the ground. From the transporting vans, the food products must go straight to the coolers of the mobile truck unit. The food items were placed in the coolers afterwards.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot-holding units were not turned on and were measured at 30°C. The units were then turned on, and after the re-inspection, the unit was measured at 41°C. The inspector informed the operator that the hot-holding units must be able to maintain a temperature of at least 60°C. Do not use the hot-holding unit until able to maintain adequate temperatures. The inspector informed the operator that they can only cook-to-order.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The staff were noted transporting high-risk food items, including raw meat products, in regular plastic containers with no temperature control. The food items were measured at 9.7°C. The inspector informed the operator that high-risk food items must be kept in temperature control during transportation to keep the food items at or below 4°C (cold) or at or above 60°C (hot). The food items were transferred to a cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station was blocked during the inspection with kitchen utensils, equipment, and/or dishes. The inspector informed the operator that the handwashing station must be free and readily available for handwashing at all times. The utensils, equipment, and/or dishes were removed during the inspection.
  15. Initial Inspection

    0 infractions