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Kottu King Canada - CGY-1848

566 Fairways Crescent NW Airdrie AB T4B 2Y8 · Food - Mobile Vendor

6 inspections

  1. Demand Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The quat based surface sanitizer was unlabeled. Please ensure that all chemicals including the surface sanitizer are properly labeled such that the contents can be identified and safely used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The larger cooler had an ambient air temperature of 13C at the time of the inspection. The temperature was adjusted by the operator, and the PHI checked the cooler again approximately 30min after the initial inspection. The temperature had dropped to 9C. Please monitor the temperature and ensure the cooler drops to an operating temperature of 4C. If the cooler cannot maintain a temperature of 4C food must not be stored in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Facility was using a stack of napkins to dry your hands at the hand-washing sink. Please ensure the hand-washing sink is stocked with proper paper towels in a dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Both the inside and outside of both coolers were dirty and had a build-up of food splatter and debris. Please clean, sanitize, and keep in a sanitary state hereafter.
  2. Demand 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?
      • The water sample taken from the mobile unit's holding tank on the 1st of April 2025 indicated a presence of total coliform bacteria.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Raw chicken and beef were sitting in the prep sink and measured 12*C. Foods were out for 1 hour and were cooked during the inspection.COMPLETE THE FOLLOWING:1. Do not thaw foods at ambient temperature. Food must be thawed using one of the following methods:a. In the fridge overnight.b. Immersed in constant cold running water.c. As part of the cooking process.d. Thawed in the microwave and cooked immediately after.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions