Hungry Horse Mobile Cafe
7284 Southern Yellowhead Hwy Darfield BC V0E 1R0 · Mobile Vendor Type C – Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): probe thermometer not onsite
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): sandwich cutting board has stained cuts-suggested it get re-planed to ensure contaminated food contact surface is adequately cleaned and sanitized in between use
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips onsite for verifying concentration of chlorine-based ( bleach) sanitizer solutions ( for manual ware washing and spray bottle)
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Wash Your Hands! sign was handed to Len. No water supplied to the sinks at time of Inspection- will require follow-up to verify that the onboard plumbing system( and water heating system) is operational
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): REHEATING methods ( crock pot) is questionable; EHO unable to verify if sliced beef ( for beef au jus) reaches 74°C within TWO hours. Int temp of beef ( in crock pot) within 30 mins only reached 40°C- CDI ( corrected during inspection)
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): no copy of the Food Safety Plan in the mobile
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): no copy of the Sanitation Plan in the mobile
- F1.3 Are proper cooling and reheating procedures followed?