Skip to content
Loading map…

Kwality Ice Cream - CGY-264

4101 16A Street SE Calgary AB T2G 3T7 · Food - Mobile Vendor

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food containers underneath the ice cream machine/dispenser were not covered. The operator covered the food containers during the inspection. Please ensure that all food products are adequately protected during storage and handling at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A personal beverage/drink was placed on a food-contact surface by the food preparation table. The inspector informed the operator that no personal drinks/food can be placed in the food preparation area to prevent potential contamination. The beverage/drink was removed 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)?
      • There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the staff/operator that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. **OBTAIN TEST STRIPS.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A three-compartment sink was available during the inspection. The staff mentioned that they wash their hands using the compartment sink. However, none of the sinks were designated for handwashing purposes only. Thus, the inspector informed the staff/operator that at least one sink must be designated for handwashing purposes only. The designation can be done through a proper signage indicating the sink being a designated handwashing sink and adequate staff education.**DESIGNATE A SINK FOR HANDWASHING USE ONLY.
    • 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 front entryway to the food preparation area was blocked by a refrigeration unit. The only way to the food preparation area was climbing through the driver seat. The inspector informed the operator that there has to be a clear access to the food preparation area.