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Happy Fryer's Blender Express

1229 Barrie Dr Kamloops BC V2B 3Y3 · Mobile Vendor Type B – Food Service

2 inspections

  1. Monitoring

    5 infractions

    • FMV1.1 Does the base of operations meet the requirements of the Mobile Food Premises Guidelines?
      • Observation(s): please read comments under F3.1- Operator must write step by step food handling procedures that incorporates the food handling steps for storing the ice cream mix at the rented space and moving the product to the food truck
      • FMV1.1A Base of operations must be approved for the intended use by the health officer.
      • FMV1.1B Cleaning and mobile food premises unit storage area (including storage of propane tanks, gas tanks, and generators) must be separate from food storage and food processing areas.
      • FMV1.1C Written food handling procedures must address changes to the food storage, food processing, and food preparation areas if not the approved base of operations.
      • FMV1.1D Mobile food premises unit must be stored in such a way to prevent contamination and damage.
      • FMV1.1E Shared storage areas must be identified for each tenant and secured to prevent tampering and contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Brada freezer was not keeping an ambient temp of 0°F (observed air temp was 40°F)
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Approval for the changes is pending-the proposed storage space for the soft serve ice cream mix is in a commercial kitchen that will be rented ( Royal Ave.) Operator must provide a letter to EHO from the owner of the facility that includes the terms/contract/agreement for the use of the kitchen equipment and the permission for the mobile operator to use the temp controlled storage equipment and other applicable equipment
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): the mobile operator must provide a copy of the floor plan ( for the rented facility) showing areas/rooms and equipment that the operator will be using
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • F3.2B Facility must be constructed to the specification of the approved plans.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): EHO requests to see the written cleaning and sanitizing procedures (from the Ice cream machine manufacturer/machine operating manual) for the Vevor ice cream machine.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A cutting board attached to efi sandwich fridge must be re-surfaced/re-planed to remove surface scratches ( board must be bleached every night to sanitize and remove the staining on the surface F2.5B wood panel ( plywood ) for the window needs to be sealed to create a smooth impervious to moisture finish, hanging/loose staples must be removed to prevent food contamination
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Plan is incomplete; ice well (bin) must be added to the Sanitation Plan ( Part2: Cleaning & Sanitizing Requirements chart; Item to be cleaned-procedure & concentration used- frequency)
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.