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Hype Moss X El Chefe - Events

N/A N/A AB · Food - Special Event

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken wings observed at room temperature.-Operator was still setting up cold holding. Ensure that cold holding is available prior to bringing food
  2. Demand Inspection

    1 infraction

    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The facility was not fully set up at least one hour prior to the event. Thus, the food vendor was not approved to attend the event.
  3. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The big pot containing pre-cooked soup did not have a lid.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot-holding unit was measured at 50°C. No food was present in the unit The inspector informed the staff/operator that hot-holding units must be maintained at or above 60°C at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper temperature control of food was noted during the inspection where high-risk food items were left in room temperature. Specifically, an opened container of BBQ sauce that indicated "refrigerate after opening" on the package was left in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C. The food item was moved to the cooler during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A big pot of pre-cooked soup was being reheated on-site. The temperature was measured at 37.8C. The inspector informed the food vendor that all pre-cooked food must be reheated to at least 74C, then kept at 60C in a hot-holding unit.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no probe thermometers and test strips for chlorine available on site during the inspection.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The facility was not fully set up at least one hour prior to the event. Thus, the food vendor was not approved to attend the event.
  4. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot-holding unit was measured at 50°C. No food was present in the unit. The inspector informed the staff/operator that hot-holding units must be maintained at or above 60°C at all times.**OUTSTANDING (2023-08-18). The hot-holding unit was not being used. The inspector informed the staff/vendor to check and ensure that the unit is able to maintain a temperature of 60°C prior to storing high-risk food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A big pot of pre-cooked soup was being reheated on-site. The temperature was measured at 37.8C. The inspector informed the food vendor that all pre-cooked food must be reheated to at least 74C, then kept at 60C in a hot-holding unit.**NOTE (2023-08-18). The food vendor sent a photo to the inspector and mentioned that the soup was reheated to the required temperature. Follow-up still required.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no probe thermometers and test strips for chlorine available on site during the inspection.**NOTE (2023-08-18). A probe thermometer was obtained. Test strips were still not available.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The facility was not fully set up at least one hour prior to the event. Thus, the food vendor was not approved to attend the event.