Joanne's Food Truck - EDM-601
10002 82 Avenue NW Edmonton AB T6E 1Z3 · Food - Mobile Vendor
16 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thawing raw squid at room temperature - moved to the freezer during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor was in disrepair, linoleum curling up in few places making it difficult to clean. Flooring must be repaired.Dishwashing sink tap was in disrepair (hot water knob was detached and when trying to secure it back on it kept falling off). Also, the dishwashing sink tap was leaking. Plumbing must be properly repaired prior to next truck use..
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleanliness of the food truck especially on the floor was poor. Thorough deep cleaning is required prior to attending next truck use.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility appeared cluttered and general sanitation in the unit needs to be improved.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
2 infractions
- 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 water flow in the truck at the time of the inspection, while food preparation was going on. The operator was later able to restore water flow in the unit.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility appeared cluttered and general sanitation in the unit needs to be improved.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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?
- Water sample must be submitted for the season. Water sample bottle dropped off with owner.
- 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?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were not being stored in a santiizer solution when not in use.-chlorine solution at 100ppm made during the inspection
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -dirty dishes/utensils were observed in the basin of the hand sink which obstructs access for proper hand washing.-dirty dishes/utensils were moved into the dishwashing sinks
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There appeared to be a lack of cold storage for products (many 18L pails of foods requiring refrigeration were at room temperature and not enough refrigeration to hold all these items. Operator said one unit could be turned into a cooler but at the time of inspection, it measured below 0C so regridgeration temperatures of this unit could not be verified.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall by the service window has a gap and is sticking out. It is no longer sealed or connected with the window trim/ casing. Ensure walls are smooth, easily cleanable and non absorbent. Replace or repair so it is not sticking out and is connecting with the window trim.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2023-08-21Prep table cooler still in disrepair. Upright silver fridge was at 8C - violation recategorized (Item #10).2023-07-25Upright silver fridge and prep cooler was not operational. Operator indicates that the units were not working properly. No perishable items were stored inside
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
15 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- The labels on some of the packaging labelled "Joanne's BBQ House - Sweet and Tangy Pork BBQ" indicated it was prepared at a facility the operator has not been in care and control of/ have a food handling permit for at least one year. The owner said it was actually prepared in the food truck, but the label does not indicate this. Ensure all labels on packaging have accurate details, including where product was made and when it was produced.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Bags of potatoes stored under the 3 compartment dishwasher had severe signs of moisture damage. Some had turned black and appeared to be molding/ rotting. Discard all foods that are damaged, spoiled/ rotten, or are otherwise not fit for human consumption.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- - Multiple bags of potatoes were stored underneath the 3 compartment sink. Water droplets were noted on the bags.- A bag of potatoes were stored on the floor, underneath the prep cooler.- Food items were stored on the driver' s seat (ie. a bucket of food) and on the floor by the driver's seat (ie. bag of rice)Ensure food is stored off the ground and is only stored in an area meant for food storage. The driver's area is not meant for food storage and neither is underneath the 3 compartment dishwashing sinks.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Prep cooler measured approx 18C with IR thermometer. Items requiring refrigeration, as per their labels, were stored in here.- Multiple 18L pails of foods requiring refrigeration as per their labels were stored at room temperature (ie.relish, pickles, mayonaise)- A squeeze bottle of mayo was found to be stored at room temperatureEnsure all foods requiring refrigeration are kept at 4C or less. Discard foods on the food truck that have been stored above 4C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There appeared to be a lack of cold storage for products (many 18L pails of foods requiring refrigeration were at room temperature and not enough refrigeration to hold all these items. Operator said one unit could be turned into a cooler but at the time of inspection, it measured below 0C so regridgeration temperatures of this unit could not be verified.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A meat thermometer is available which only indicates six temperatures between 60-87C. It cannot be calibrated as there is no 0C reading on it.Ensure you have an accurate probe thermometer capable of measuring at least 0C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A large cold holding unit was in front of the hand sink making it accessible. The cord for the unit was running across the sink. Ensure the hand sink is always accessible. Do not store anything in front or inside/ laying across it.
- 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?
- Evidence of pests onsite. There were multiple flying insects landing on food prep surfaces, food containers and flying around the unit. Some congregated in an area beside the deep fryers which had a buildup of food debris and gunk. A live magot was found ontop of a food container.Take necessary steps to remove pests from the facility and prevent them from harboring and breeding inside. Clean and sanitize facility thoroughly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2023-08-22The below is still outstanding2023-08-211. The mobile unit roof was not sealed to prevent leaking from outdoor elements. A tarp had been placed over top as a temporary solution. 2. Ceiling within the mobile unit was missing a panel.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall by the service window has a gap and is sticking out. It is no longer sealed or connected with the window trim/ casing. Ensure walls are smooth, easily cleanable and non absorbent. Replace or repair so it is not sticking out and is connecting with the window trim.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Rubber mat flooring in the unit have gaps and are not sealed together.Ensure flooring is smooth, easily cleanable and non absorbent. It must be free of gaps and sealed to prevent moisture entering.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2023-08-21Prep table cooler still in disrepair. Upright silver fridge was at 8C - violation recategorized (Item #10).2023-07-25Upright silver fridge and prep cooler was not operational. Operator indicates that the units were not working properly. No perishable items were stored inside
- 23. Is the facility maintained in a clean and sanitary condition?
- 2023-08-22General sanitation is still unsatisfactory and requires further cleaning on all surfaces, including, walls, ceiling, floor, all equipment, behind drawers in the prep coolers which has dried on food spills, beside the deep fryer which has a thick layer of food and debris, underneath the sinks due to debris and grime, exhaust canopy due to an accumulation of grease on the filters and grease running down the wall in areas, inside and outside of containers (ie. inside of brown sugar container has a layer of white powder on the sides with brown sugar inside of it, it appears it was not washed prior to using it for brown sugar; outside of mayonaise pail), outside of sauce containers as there is evidence of spills/ leaks, 2023-08-21General sanitation still unsatisfactory. A can of cream soda had exploded in the upright freezer. One of the probe thermometers in storage was visibly dirty. Overall, the mobile unit requires further cleaning.2023-06-16The general sanitation in the facility was unsatisfactory. The operator was directed to clean the truck and sanitize food contact surface before the start of the event.
- 23. Is the facility maintained in a clean and sanitary condition?
- Noted duct tape throughout the unit, including on the door of the deep fryer on a ceiling tile. Duct tape is not durable, smooth or easy to clean. Ensure repairs are durable, smooth, easily cleanable and non absorbent. Do not use duct tape for repairs.
- 24. Is solid and liquid waste being managed in a suitable manner?
- There was an active greywater leak coming from underneath the food truck. Initally, the valve hadn't been turned to divert the greywater to the sump pump and the sump pump wasn't plugged in. Once this was rectified, there was still a greywater leak. Ensure greywater is properly contained and is not leaking.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Demand Inspection
15 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- The labels on some of the packaging labelled "Joanne's BBQ House - Sweet and Tangy Pork BBQ" indicated it was prepared at a facility the operator has not been in care and control of/ have a food handling permit for at least one year. The owner said it was actually prepared in the food truck, but the label does not indicate this. Ensure all labels on packaging have accurate details, including where product was made and when it was produced.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Bags of potatoes stored under the 3 compartment dishwasher had severe signs of moisture damage. Some had turned black and appeared to be molding/ rotting. Discard all foods that are damaged, spoiled/ rotten, or are otherwise not fit for human consumption.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- - Multiple bags of potatoes were stored underneath the 3 compartment sink. Water droplets were noted on the bags.- A bag of potatoes were stored on the floor, underneath the prep cooler.- Food items were stored on the driver' s seat (ie. a bucket of food) and on the floor by the driver's seat (ie. bag of rice)Ensure food is stored off the ground and is only stored in an area meant for food storage. The driver's area is not meant for food storage and neither is underneath the 3 compartment dishwashing sinks.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Prep cooler measured approx 18C with IR thermometer. Items requiring refrigeration, as per their labels, were stored in here.- Multiple 18L pails of foods requiring refrigeration as per their labels were stored at room temperature (ie.relish, pickles, mayonaise)- A squeeze bottle of mayo was found to be stored at room temperatureEnsure all foods requiring refrigeration are kept at 4C or less. Discard foods on the food truck that have been stored above 4C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There appeared to be a lack of cold storage for products (many 18L pails of foods requiring refrigeration were at room temperature and not enough refrigeration to hold all these items. Operator said one unit could be turned into a cooler but at the time of inspection, it measured below 0C so regridgeration temperatures of this unit could not be verified.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A meat thermometer is available which only indicates six temperatures between 60-87C. It cannot be calibrated as there is no 0C reading on it.Ensure you have an accurate probe thermometer capable of measuring at least 0C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A large cold holding unit was in front of the hand sink making it accessible. The cord for the unit was running across the sink. Ensure the hand sink is always accessible. Do not store anything in front or inside/ laying across it.
- 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?
- Evidence of pests onsite. There were multiple flying insects landing on food prep surfaces, food containers and flying around the unit. Some congregated in an area beside the deep fryers which had a buildup of food debris and gunk. A live magot was found ontop of a food container.Take necessary steps to remove pests from the facility and prevent them from harboring and breeding inside. Clean and sanitize facility thoroughly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2023-08-22The below is still outstanding2023-08-211. The mobile unit roof was not sealed to prevent leaking from outdoor elements. A tarp had been placed over top as a temporary solution. 2. Ceiling within the mobile unit was missing a panel.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall by the service window has a gap and is sticking out. It is no longer sealed or connected with the window trim/ casing. Ensure walls are smooth, easily cleanable and non absorbent. Replace or repair so it is not sticking out and is connecting with the window trim.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Rubber mat flooring in the unit have gaps and are not sealed together.Ensure flooring is smooth, easily cleanable and non absorbent. It must be free of gaps and sealed to prevent moisture entering.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2023-08-21Prep table cooler still in disrepair. Upright silver fridge was at 8C - violation recategorized (Item #10).2023-07-25Upright silver fridge and prep cooler was not operational. Operator indicates that the units were not working properly. No perishable items were stored inside
- 23. Is the facility maintained in a clean and sanitary condition?
- 2023-08-22General sanitation is still unsatisfactory and requires further cleaning on all surfaces, including, walls, ceiling, floor, all equipment, behind drawers in the prep coolers which has dried on food spills, beside the deep fryer which has a thick layer of food and debris, underneath the sinks due to debris and grime, exhaust canopy due to an accumulation of grease on the filters and grease running down the wall in areas, inside and outside of containers (ie. inside of brown sugar container has a layer of white powder on the sides with brown sugar inside of it, it appears it was not washed prior to using it for brown sugar; outside of mayonaise pail), outside of sauce containers as there is evidence of spills/ leaks, 2023-08-21General sanitation still unsatisfactory. A can of cream soda had exploded in the upright freezer. One of the probe thermometers in storage was visibly dirty. Overall, the mobile unit requires further cleaning.2023-06-16The general sanitation in the facility was unsatisfactory. The operator was directed to clean the truck and sanitize food contact surface before the start of the event.
- 23. Is the facility maintained in a clean and sanitary condition?
- Noted duct tape throughout the unit, including on the door of the deep fryer on a ceiling tile. Duct tape is not durable, smooth or easy to clean. Ensure repairs are durable, smooth, easily cleanable and non absorbent. Do not use duct tape for repairs.
- 24. Is solid and liquid waste being managed in a suitable manner?
- There was an active greywater leak coming from underneath the food truck. Initally, the valve hadn't been turned to divert the greywater to the sump pump and the sump pump wasn't plugged in. Once this was rectified, there was still a greywater leak. Ensure greywater is properly contained and is not leaking.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
15 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- The labels on some of the packaging labelled "Joanne's BBQ House - Sweet and Tangy Pork BBQ" indicated it was prepared at a facility the operator has not been in care and control of/ have a food handling permit for at least one year. The owner said it was actually prepared in the food truck, but the label does not indicate this. Ensure all labels on packaging have accurate details, including where product was made and when it was produced.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Bags of potatoes stored under the 3 compartment dishwasher had severe signs of moisture damage. Some had turned black and appeared to be molding/ rotting. Discard all foods that are damaged, spoiled/ rotten, or are otherwise not fit for human consumption.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- - Multiple bags of potatoes were stored underneath the 3 compartment sink. Water droplets were noted on the bags.- A bag of potatoes were stored on the floor, underneath the prep cooler.- Food items were stored on the driver' s seat (ie. a bucket of food) and on the floor by the driver's seat (ie. bag of rice)Ensure food is stored off the ground and is only stored in an area meant for food storage. The driver's area is not meant for food storage and neither is underneath the 3 compartment dishwashing sinks.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Prep cooler measured approx 18C with IR thermometer. Items requiring refrigeration, as per their labels, were stored in here.- Multiple 18L pails of foods requiring refrigeration as per their labels were stored at room temperature (ie.relish, pickles, mayonaise)- A squeeze bottle of mayo was found to be stored at room temperatureEnsure all foods requiring refrigeration are kept at 4C or less. Discard foods on the food truck that have been stored above 4C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There appeared to be a lack of cold storage for products (many 18L pails of foods requiring refrigeration were at room temperature and not enough refrigeration to hold all these items. Operator said one unit could be turned into a cooler but at the time of inspection, it measured below 0C so regridgeration temperatures of this unit could not be verified.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A meat thermometer is available which only indicates six temperatures between 60-87C. It cannot be calibrated as there is no 0C reading on it.Ensure you have an accurate probe thermometer capable of measuring at least 0C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A large cold holding unit was in front of the hand sink making it accessible. The cord for the unit was running across the sink. Ensure the hand sink is always accessible. Do not store anything in front or inside/ laying across it.
- 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?
- Evidence of pests onsite. There were multiple flying insects landing on food prep surfaces, food containers and flying around the unit. Some congregated in an area beside the deep fryers which had a buildup of food debris and gunk. A live magot was found ontop of a food container.Take necessary steps to remove pests from the facility and prevent them from harboring and breeding inside. Clean and sanitize facility thoroughly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2023-08-22The below is still outstanding2023-08-211. The mobile unit roof was not sealed to prevent leaking from outdoor elements. A tarp had been placed over top as a temporary solution. 2. Ceiling within the mobile unit was missing a panel.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall by the service window has a gap and is sticking out. It is no longer sealed or connected with the window trim/ casing. Ensure walls are smooth, easily cleanable and non absorbent. Replace or repair so it is not sticking out and is connecting with the window trim.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Rubber mat flooring in the unit have gaps and are not sealed together.Ensure flooring is smooth, easily cleanable and non absorbent. It must be free of gaps and sealed to prevent moisture entering.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2023-08-21Prep table cooler still in disrepair. Upright silver fridge was at 8C - violation recategorized (Item #10).2023-07-25Upright silver fridge and prep cooler was not operational. Operator indicates that the units were not working properly. No perishable items were stored inside
- 23. Is the facility maintained in a clean and sanitary condition?
- 2023-08-22General sanitation is still unsatisfactory and requires further cleaning on all surfaces, including, walls, ceiling, floor, all equipment, behind drawers in the prep coolers which has dried on food spills, beside the deep fryer which has a thick layer of food and debris, underneath the sinks due to debris and grime, exhaust canopy due to an accumulation of grease on the filters and grease running down the wall in areas, inside and outside of containers (ie. inside of brown sugar container has a layer of white powder on the sides with brown sugar inside of it, it appears it was not washed prior to using it for brown sugar; outside of mayonaise pail), outside of sauce containers as there is evidence of spills/ leaks, 2023-08-21General sanitation still unsatisfactory. A can of cream soda had exploded in the upright freezer. One of the probe thermometers in storage was visibly dirty. Overall, the mobile unit requires further cleaning.2023-06-16The general sanitation in the facility was unsatisfactory. The operator was directed to clean the truck and sanitize food contact surface before the start of the event.
- 23. Is the facility maintained in a clean and sanitary condition?
- Noted duct tape throughout the unit, including on the door of the deep fryer on a ceiling tile. Duct tape is not durable, smooth or easy to clean. Ensure repairs are durable, smooth, easily cleanable and non absorbent. Do not use duct tape for repairs.
- 24. Is solid and liquid waste being managed in a suitable manner?
- There was an active greywater leak coming from underneath the food truck. Initally, the valve hadn't been turned to divert the greywater to the sump pump and the sump pump wasn't plugged in. Once this was rectified, there was still a greywater leak. Ensure greywater is properly contained and is not leaking.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
17 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- The labels on some of the packaging labelled "Joanne's BBQ House - Sweet and Tangy Pork BBQ" indicated it was prepared at a facility the operator has not been in care and control of/ have a food handling permit for at least one year. The owner said it was actually prepared in the food truck, but the label does not indicate this. Ensure all labels on packaging have accurate details, including where product was made and when it was produced.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Bags of potatoes stored under the 3 compartment dishwasher had severe signs of moisture damage. Some had turned black and appeared to be molding/ rotting. Discard all foods that are damaged, spoiled/ rotten, or are otherwise not fit for human consumption.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- - Multiple bags of potatoes were stored underneath the 3 compartment sink. Water droplets were noted on the bags.- A bag of potatoes were stored on the floor, underneath the prep cooler.- Food items were stored on the driver' s seat (ie. a bucket of food) and on the floor by the driver's seat (ie. bag of rice)Ensure food is stored off the ground and is only stored in an area meant for food storage. The driver's area is not meant for food storage and neither is underneath the 3 compartment dishwashing sinks.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Prep cooler measured approx 18C with IR thermometer. Items requiring refrigeration, as per their labels, were stored in here.- Multiple 18L pails of foods requiring refrigeration as per their labels were stored at room temperature (ie.relish, pickles, mayonaise)- A squeeze bottle of mayo was found to be stored at room temperatureEnsure all foods requiring refrigeration are kept at 4C or less. Discard foods on the food truck that have been stored above 4C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There appeared to be a lack of cold storage for products (many 18L pails of foods requiring refrigeration were at room temperature and not enough refrigeration to hold all these items. Operator said one unit could be turned into a cooler but at the time of inspection, it measured below 0C so regridgeration temperatures of this unit could not be verified.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A meat thermometer is available which only indicates six temperatures between 60-87C. It cannot be calibrated as there is no 0C reading on it.Ensure you have an accurate probe thermometer capable of measuring at least 0C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no cold water at the hand sink. When this was brough to the operator's attention, he said he had turned it off to assess the greywater leak and then promptly turned the cold water back on.Ensure hot and cold water is available at all faucets.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A large cold holding unit was in front of the hand sink making it accessible. The cord for the unit was running across the sink. Ensure the hand sink is always accessible. Do not store anything in front or inside/ laying across it.
- 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?
- Evidence of pests onsite. There were multiple flying insects landing on food prep surfaces, food containers and flying around the unit. Some congregated in an area beside the deep fryers which had a buildup of food debris and gunk. A live magot was found ontop of a food container.Take necessary steps to remove pests from the facility and prevent them from harboring and breeding inside. Clean and sanitize facility thoroughly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2023-08-22The below is still outstanding2023-08-211. The mobile unit roof was not sealed to prevent leaking from outdoor elements. A tarp had been placed over top as a temporary solution. 2. Ceiling within the mobile unit was missing a panel.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One of the compartments of the three compartment sink was not freely draining. It appeared to be clogged. Operator unclogged the sink during the inspection. Ensure all drains are clear of debris and ensure water can drain freely and quickly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall by the service window has a gap and is sticking out. It is no longer sealed or connected with the window trim/ casing. Ensure walls are smooth, easily cleanable and non absorbent. Replace or repair so it is not sticking out and is connecting with the window trim.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Rubber mat flooring in the unit have gaps and are not sealed together.Ensure flooring is smooth, easily cleanable and non absorbent. It must be free of gaps and sealed to prevent moisture entering.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2023-08-21Prep table cooler still in disrepair. Upright silver fridge was at 8C - violation recategorized (Item #10).2023-07-25Upright silver fridge and prep cooler was not operational. Operator indicates that the units were not working properly. No perishable items were stored inside
- 23. Is the facility maintained in a clean and sanitary condition?
- 2023-08-22General sanitation is still unsatisfactory and requires further cleaning on all surfaces, including, walls, ceiling, floor, all equipment, behind drawers in the prep coolers which has dried on food spills, beside the deep fryer which has a thick layer of food and debris, underneath the sinks due to debris and grime, exhaust canopy due to an accumulation of grease on the filters and grease running down the wall in areas, inside and outside of containers (ie. inside of brown sugar container has a layer of white powder on the sides with brown sugar inside of it, it appears it was not washed prior to using it for brown sugar; outside of mayonaise pail), outside of sauce containers as there is evidence of spills/ leaks, 2023-08-21General sanitation still unsatisfactory. A can of cream soda had exploded in the upright freezer. One of the probe thermometers in storage was visibly dirty. Overall, the mobile unit requires further cleaning.2023-06-16The general sanitation in the facility was unsatisfactory. The operator was directed to clean the truck and sanitize food contact surface before the start of the event.
- 23. Is the facility maintained in a clean and sanitary condition?
- Noted duct tape throughout the unit, including on the door of the deep fryer on a ceiling tile. Duct tape is not durable, smooth or easy to clean. Ensure repairs are durable, smooth, easily cleanable and non absorbent. Do not use duct tape for repairs.
- 24. Is solid and liquid waste being managed in a suitable manner?
- There was an active greywater leak coming from underneath the food truck. Initally, the valve hadn't been turned to divert the greywater to the sump pump and the sump pump wasn't plugged in. Once this was rectified, there was still a greywater leak. Ensure greywater is properly contained and is not leaking.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Demand Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottle of chlorine-based sanitizer was not labelled to indicate contents. CDI: labelled at the time of inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Domestic style fridge was not maintaining satisfactory temperature. Internal temperature of mayo-based product measured at 8C.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The mobile unit roof was not sealed to prevent leaking from outdoor elements. A tarp had been placed over top as a temporary solution. 2. Ceiling within the mobile unit was missing a panel.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2023-08-21Prep table cooler still in disrepair. Upright silver fridge was at 8C - violation recategorized (Item #10).2023-07-25Upright silver fridge and prep cooler was not operational. Operator indicates that the units were not working properly. No perishable items were stored inside
- 23. Is the facility maintained in a clean and sanitary condition?
- 2023-08-21General sanitation still unsatisfactory. A can of cream soda had exploded in the upright freezer. One of the probe thermometers in storage was visibly dirty. Overall, the mobile unit requires further cleaning.2023-06-16The general sanitation in the facility was unsatisfactory. The operator was directed to clean the truck and sanitize food contact surface before the start of the event.
- 09. Are chemicals stored and handled in a safe manner?
- Demand Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Food truck ceiling was in disrepair as there was water leaking from it onto food equipment, including onto the prep cooler. There was a small puddle of water in front of the walk-in cooler. Active dripping of water was noted.Ss your food truck is operating at a special event for the next 10 days, we will accept tarps placed over the unit until you can have a more permanent repair/ fix to the unit’s roof. However, also told owner that if tarps do not stop water from entering the unit, they need to close and address the situation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Upright silver fridge and prep cooler was not operational. Operator indicates that the units were not working properly. No perishable items were stored inside
- 23. Is the facility maintained in a clean and sanitary condition?
- The general sanitation in the facility was unsatisfactory. The operator was directed to clean the truck and sanitize food contact surface before the start of the event.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Prepared sanitizer was not available at the time of inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Access to the hand sink was restricted as a chest freezer was stored in front of hand sink
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Upright silver fridge and prep cooler was not operational. Operator indicates that the units were not working properly. No perishable items were stored inside
- 23. Is the facility maintained in a clean and sanitary condition?
- The general sanitation in the facility was unsatisfactory. The operator was directed to clean the truck and sanitize food contact surface before the start of the event.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?