Jeffers French Fryzz Mobile
156 Calgary Ave Penticton BC V2A 2T6 · Mobile Vendor Type C – Food Service
21 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cleaning around and under deep fryer area required.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A few items to address: -Cleaning around and under deep fryer area required. -Daily cleaning of floor area and garbage removal.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The Patriot mini fridge is reading very high +15. Fish pieces were moved to another unit. -Ensure to not place any potentially hazardous foods in this unit until repaired. -Ensure to have unit repaired so that the unit can maintain 4C or below.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Hot water not available at the time of inspection. -Ensure hot water is provided during all times of operation.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Coolers # 2 & # 3 are missing thermometers at the time of inspection. -Ensure to place thermometers in these units during all times of operation, so that regular temperature monitoring is being conducted.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The mobile unit requires a thorough cleaning, specifically around the prep and deep fryer area. - Ensure to remove all food debris underneath fryer units and clean and sanitize the surrounding areas (above, in between, below etc.).
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - bleach water sanitizer spray bottle not working at time of inspection; switched to bucket. Please ensure spray bottle is replaced.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - protective paper towel dispenser to be installed
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Gravy temp 35 degrees C. Operator advised she had just added cold water to dilute. In future, add hot water to dilute.
- F1.2C Potentially hazardous foods must be transported at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.6 Are the FOODSAFE training requirements being met?
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): One cooler is too warm. Raw fish and cheese curds relocated into fridge operating at correct temperature.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Premises must close operations until hot and cold running water has been restored. This is a basic sanitary requirement for all food premises. This is a repeat offence; the premises was closed previously for the same reason.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Employees are not able to wash their hands since hot and cold running water is not available.
- F1.7 Are foods protected from contamination?
- Observation(s): Ensure food is covered and food contact utensils are washed and sanitized prior to use.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): More attention to cleaning of equipment is needed. Premises should be cleaned daily and prior to opening.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Potato Boxes should not be stored directly on the floor.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
6 infractions
- FMV1.1 Does the base of operations meet the requirements of the Mobile Food Premises Guidelines?
- Observation(s): 1. Submit a statement from the Husky store owner that confirms allowed use of their property and facilities.
- FMV1.1A Base of operations must be approved for the intended use by the health officer.
- FMV1.2 Is the mobile food premises unit, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1, Tank size could not verified at the time of inspection. Submit potable water and waste water tank size specifications. 2. Vehicle Identification Number needs to be registered with this mobile. Submit the VIN number for the mobile to this department.
- FMV1.2D Potable water tanks and wastewater holding tanks must be adequately sized for the type of mobile.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): OUTSTANDING 1. Inspections in the past have noted sanitation issues and unsatisfactory sanitation practices in the general and hard-to-reach areas of facility. At the time of inspection, facility was not in operation and in the midst of a deep clean. Increase the frequency of the cleaning of your facility. Do not allow a buildup of grease, dirt, and grime to accumulate as it is unsanitary, can attract pests, and can cause a fire/safety hazard.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Change in Commissary location. Submit an as-built drawing of your commissary for filing. Notify this department if you are changing commissaries PRIOR making any moves.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1. Submit an updated Sanitation Plan that reflects the sanitation needs of the mobile.
- 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.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): OUTSTANDING 1. Submit a copy of your FoodSafe certification
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- FMV1.1 Does the base of operations meet the requirements of the Mobile Food Premises Guidelines?
- Monitoring
7 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): Operator is not monitoring temperature of cooked meats.
- F1.1C - Accurate thermometer must be available to monitor process.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Cheese curds stored @ ambient temperature must be time stamped and discarded after 2 hours.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Hand wash sink not equipped with water and is blocked with stuff.
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): This must be corrected today.
- F2.1A - Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): No chlorine was detected in chlorinated sanitizer spray
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Flooring is worn down to the wood floor boards. Replace.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.5 - Are there handwashing stations available and properly supplied?
- F3.5A - Handwashing station must be supplied with hot and cold running water.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
3 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): - please construct a pest-proof storage system for your potatoes outside
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - new base of operation needs upgrading: - please install stainless steel double prep sink for warewashing - please remove toilet and install a mop sink in its place - please install coving/baseboard to protect the floor-wall junction in all rooms related to your food operation - please fill/patch areas of floor where tile is missing; please ensure it is sealed and cleanable - please seal all absorbent surfaces, e.g., bare wood/MDF
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): - please have dispensed paper towel at your hand sink
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
6 infractions
- Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): cheese curds were taken out of the fridge. ensure only take out what you will use in a 2 hour period. if cheese is left longer then it needs to be discarded
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): large equipment is currently being washed at a new base of operation that we do not have on file.
- Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): foods are being stored at a new base of operation that we do not have on file. potatoes were being left sitting outside under a tarp on pallets foods need to be stored in an approved base of operation location and be completely pest proof and not exposed to the envrionment
- Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): base of operation has changed without our approval
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): location for ware washing has changed without our approval
- Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): currently employee only has a food safe from Winnipeg. Until a hard copy is received to determine equivalency this is not accepted and your employee does not have Food Safe. At least one person on shift working needs to have their FoodSafe Certificate
- Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Cooler at 12'C. Fridge turned down during inspection as operator states it usually gets too cold and functions properly. Rechecked cooler after 2 hrs - temperature did drop slightly but still above 4'C - remaining food in cooler needs to be discarded at closing. If cooler cannot maintain food at 4'C, it needs to be repaired or replaced.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Underneath the fryers are extremely dirty. As discussed, this area needs to be cleaned frequently to prevent accumulation of food and grease.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Include cleaning schedule for underneath fryers.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Cooler closest to fryers is at 11C. Move potentially hazardous foods to other cooler until it can be fixed. A thermometer is required in the unit. Cheese curds left at room temperature for more than 4 hrs, must be thrown away.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A written cleaning schedule must be developed and used to ensure that the truck is maintained in a sanitary condition. Thorough cleaning under the fryers is necessary - this should be done on a frequent basis as-needed, but a frequency must be determined and followed. Wooden blocks on floor near fryers are not suitable as they cannot be cleaned and are very dirty. Replace with a stainless steel or other suitable material that can be easily cleaned.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 7.1 - Is the supply of hot and cold potable water available in sufficient quantity and with sufficient pressure?
- Observation(s): The hot water was not turned on at the time of the inspection. The hot water must be on at all times that the food truck is in operation.
- 7.1 - Is the supply of hot and cold potable water available in sufficient quantity and with sufficient pressure?
- Monitoring
0 infractions