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I Believe I Can Fry - CGY-2202

57 Sherwood View NW Calgary AB T3R 1P1 · Food - Mobile Vendor

7 inspections

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No bleach solution was available. No test strips available. A bleach solution of 100ppm concentration was made. Test strips obtained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Clean cooking utensils and bowls were being stored on the handwashing sink. Items were removed during inspection. Operator advised that the handwashing sink must remain accessible at all times.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The upper compartments of two coolers were holding 12–13 C. the operator was informed to immediately place frozen ice packs in both coolers to lower food temperatures to < 4 C, and replace the coolers before the next day of operation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fresh shrimp stuffed jalapenos were stored in the campers cooler measuring 9C. The Jalapenos were placed in the cooler during the inspection.
  5. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no surface sanitizer prepared.Ensure that sanitizer is available during food preperation.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no hot water at the time of operation and food items were being prepared.Ensure that hot water is available prior to any food preperation.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available. Provide sanitizer- chlorine @ 100 to 200ppm or quat @ 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available. Provide a probe thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water at the handwash sink Provide hot and cold water for handwashing.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water was available at the dishwashing sink and handwash sink. Instant water heater faucet would not meet the hot water demand for dishwashing. Provide an instant hot water heater that can provide at least 2 gal per min of hot water.