Hoy Pinoy - NTH-1279
414 Pacific Crescent Fort McMurray AB T9K 0E5 · Food - Mobile Vendor
13 inspections
- Demand Inspection
0 infractions
- Demand Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Canned drinks were stored on the floor of the mobile truck. Ensure all foods are stored off the floor at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Demand 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 handwashing station was not supplied with hand soap or paper towels. The operator provided these items during the inspection.Ensure all handwashing stations are supplied with soap, paper towels and garbage disposal receptacles.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Container used for waste was unsuitable for waste collection and uncovered. Operator provided an appropriate waste receptacle with a garbage bag during inspection.Ensure waste receptacle with garbage bags are provided during events.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The digital thermometer used for food temperature monitoring was not functional at the time of inspection. Facility owner obtained a new and functional thermometer. Ensure that a functional thermometer is used to monitor internal temperature of food items during cooking, cooling, and reheating.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizer concentration was measured below 200ppm. Sanitizer solution bucket was refilled with fresh soltution.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ventilation exhaust system was past its servicing due date, last serviced in December 2024. However, hood and the filters appeared visibly clean at the time of inspection.Ensure professional cleaning and maintenance of the commercial exhaust system is performed at the scheduled times to prevent potential fire hazards. Contact commercial servicing operators to complete a service of the ventilation system immediately.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bag of rice and bottles of nonperishable condiments in a box was stored on the floor, under the hot-holding counter.Ensure all foods are stored at least 6 inches off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked foods including lasagna, and beef dishes in hot holding were below 60 Celsius. Foods were reheated during the inspection and measured at above 60 Celsius.Hot foods must be held hot at 60 degrees Celsius or higher.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ventilation exhaust system was past its servicing due date, last serviced in December 2024. However, hood and the filters appeared visibly clean at the time of inspection.Ensure professional cleaning and maintenance of the commercial exhaust system is performed at the scheduled times to prevent potential fire hazards. Contact commercial servicing operators to complete a service of the ventilation system immediately.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bag of rice and bottles of nonperishable condiments in a box was stored on the floor, under the hot-holding counter.Ensure all foods are stored at least 6 inches off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Pre-portioned Sauteed shrimp paste, requiring refrigeration after opening (according to the manufacturer's labels) were stored at room temperature. 2. Internal temperature of gravy in the counter cooling unit was measured at 20C. The operator moved the indicated food items into the main cooler unit.Ensure to store all food items appropriately and/or according to the manufacturer's instructions where applicable and high-risk foods must be kept at a temperature of less than 4°C or greater than 60°C at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ventilation exhaust system was past its servicing due date, last serviced in December 2024. However, hood and the filters appeared visibly clean at the time of inspection.Ensure professional cleaning and maintenance of the commercial exhaust system is performed at the scheduled times to prevent potential fire hazards. Contact commercial servicing operators to complete a service of the ventilation system immediately.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A valid Food Handling Permit is not posted on the vending unit.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Demand Inspection
0 infractions
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Several foods in hot holding were not maintained at the required temperature. - Sauces containing meat was measured at below 40C- cooked spaghetti in sauce was measured at 34CAs foods were set up in hot holding within an hour. Operators were instructed to reheat all foods and increase number of burners under the chafing dishes used for hot holding.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A valid Food Handling Permit is not displayed. Ensure that a valid Food handling Permit is publicly displayed when in operation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A valid Food Handling Permit is not displayed. Ensure that a valid Food handling Permit is publicly displayed when in operation.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?