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Jeffers Fryzz JIII

156 Calgary Ave Penticton BC V2A 2T6 · Mobile Vendor Type C – Food Service

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): At the time of inspection, cheese curds stored in portable cooler observed at 6°C. Ensure the cooler is filled with a bag of ice to reach appropriate cooler temps (4°C or lower). Additionally have a thermometer placed inside the cooler for temperature logging.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, food scrapers stored in between fry unit and wall. Ensure food scrapers are stored in a clean container or sanitary manner.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At the time of inspection, Chlorine sani-spray observed at 10 ppm. Ensure sanitizing strength reaches 100 ppm (chlorine).
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At the time of inspection, porous materials (cardboard) was placed underneath french fry holding unit. Change cardboard every week or whenever necessary.
      • 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.
  3. Monitoring

    5 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): - no hot water at time of inspection; please repair water heater and find alternate supply of hot water for proper hand washing - base of operation to be used for ware washing
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - lower fridge by entry door needs to seal tight to frame; please repair
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please ensure food safety plan is readily available for review
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please ensure sanitation plan is readily available for review
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - please confirm FoodSafe (or equiv.) certification for main and sole-charge food handlers
  4. Monitoring

    3 infractions

    • FMV1.2 Is the mobile food premises unit, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - adequately sized waste water tank still to be installed
    • F3.1 Does the operator have a valid operating permit or approval to operate?
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - waste water tank not yet installed; please ensure it is water-tight and vented in a sanitary manner
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. There is a heavy accumulation of food debris, grease, and grime in the general and hard-to-reach areas of the mobile. Facility needs a deep clean. Regularly clean and sanitize your premises to prevent the accumulation of food debris, as they can attract pests and can contaminate foods.
      • 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.
  6. Monitoring

    4 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Mobile unit found not in condition which meets minimum sanitation standards. As discussed, cleaning/degreasing is required in almost all areas of the mobile unit as well as the refrigerator being used to store extra food.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Operator must resurface/replace food contact surfaces that are worn and require repair as discussed. Within 6 months, operator must properly resurface other rusted and worn areas throughout this unit. Further, a base of operation must be established for sanitary storage of extra supplies and, a 2-compartment sink installed for washing baking trays, etc that are too large for the mobile unit sinks.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan was not available at the time of inspection. Operator must draft a food safety plan that identifies proper practices for thawing of fish, refrigeration temperatures, changing frequency for frier oil, etc.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator must formalize and implement a daily, weekly, and monthly sanitation plan and ensure that staff are following proper cleaning procedures.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions