Skip to content
Loading map…

Las Tres Marias Mexican Food Truck - NTH-1375

837 Switzer Drive Hinton AB T7V 1M6 · Food - Mobile Vendor

10 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Precooked rice was observed being held in a bin on top of the steamer for reheating. The temperature of the rice was measured at 25 - 32 °C, which is below the required safe reheating temperature.- Ensure all previously cooked food is reheated using appropriate methods—such as on the range or in equipment designed for rapid reheating—that bring the food quickly to a minimum internal temperature of 74°C before serving.
  2. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strip was available onsite. Please ensure to have your test strip always available for proper monitoring of sanitizer concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling of the food truck needs a little of cleaning. Please make sure to have it clean before the opening day.
  3. Demand Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Critical)?
      • The freshwater tank volume is ~ 118 Liters.The wastewater tank volume is ~ 120 Liters. - Please provide a freshwater tank with a minimum capacity of 130 litres, and a grey water tank 10% larger than the freshwater tank.
  4. Demand Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Critical)?
      • The freshwater tank volume is ~ 128 Liters.The wastewater tank volume is ~ 129 Liters. - Please provide a wastewater tank whose volume is at least 143 Liters (10% bigger than the freshwater tank).
  5. Risk Management Inspection

    0 infractions

  6. 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 result was present for Total Coliforms.Ensure to shock the water tank and resample.Cease operations until a satisfactory sample is received.
  7. 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?
      • Water sample collected on May 29 was not processed by the lab due to missing date & time of collection on the sample requisition.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution. Ensure that there is a sanitizer solution readily available during inspection. Cleaning clothes should always be immersed in the prepared sanitizer solution and not on the food prep counters.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot/cold water at the handwashing station. The water pressure was very low.Ensure the water pump is turned on and the hot/cold water is readily available during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The entire floor of the food truck is not clean after repairs.ensure a proper cleaning is done prior to re-inspection.
  10. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of garlic-in-oil (approximately 7 LB) was observed being stored at room temperature (~20C). Operator advised that the garlic was out of temperature control since yesterday - Aug 1. It was forgotten. The garlic was adulterated and discarded into the garbage container at the time of inspection.