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JJ's Snack Shack - NTH-1399

5024 Perogy Drive Glendon AB T0A 1P0 · Food - Mobile Vendor

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Insect screen at the entrance door in disrepair - please do repair to prevent pest entry.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Spinach was observed in the lower compartment of the fridge while raw chicken was observed in the upper compartment. Ensure that raw chicken is stored in the lower compartment to prevent cross contamination.This was corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Standing refrigeration unit had a thermometer that was not functional. A new one was put in and corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy in hot holding was at 51C. Operator indicated was made less than 2 hours ago and temperature was increased and 60C achieved.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils observed with business end facing upward. This could lead to contamination when handling utensils. Ensure the business end is facing downward and handle area upward.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Small white refrigeration unit was unclean due to food spills. This was cleaned during the inspection.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloth noted on food prep table. Ensure that all used wiping cloths are returned to sanitizer solution after each use to prevent cross-contamination. This was corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy was at 50C. Ensure all high-risk food is held at 60C and above to prevent contamination by disease-causing microorganisms. Corrected during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired March 2023. Ensure you have valid test strips to determine sanitizer concentration.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Ensure that pest monitoring is conducted monthly and records available. AHS checklist will be provided alongside the report for this purpose.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was noted thawing at room temperature at 15C. Ensure that you use the following thawing techniques:- Under cold running water- cook immediately- microwaveHigh risk food such as chicken, should not be held within the danger zone of 4C to 60C for more than 2hrs, to prevent bacterial contamination
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ensure that the floors and in-between the hard to reach areas around the cookline equipment and underneath the sink is cleaned and sanitized.