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Marupork Kitchen - STH-086

725 9 Street Canmore AB T1W 2V7 · Food - Mobile Vendor

8 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some personal items were being stored on counter (toothpaste) with food containers. Store personal items separately (and do not brush teeth in mobile unit). Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was some crispy chicken skin sitting out at room temperature. Was advised was cooling but some was already at 20C so needs to be put in cooler to continue cooling process. Put into cooler during inspection.There was some condensed milk that was sitting out at room temperature. Put into cooler during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rice scoop was being stored on Styrofoam tray. Styrofoam tray not meant for resuse/cleaning & sanitizing. Store rice scoop on a surface that can be cleaned and sanitized. Corrected during inspection.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in spray bottle was at 0ppm; to be at 100-200ppm. Corrected during 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?
      • Cardboard was being used to line some of the "shelves" on which food products are stored. Remove cardboard as it is not cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness is very good overall, just a bit of grease/debris building up around the legs of the cooking equipment. Please clean this area more thoroughly.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Taps to be turned off with paper towel after handwashing. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat in hot-holding unit was only at 53C. To be kept at 60C or higher. Corrected during inspection; temperature on hot-holding unit turned up.Chicken breast sitting in sink at 11C. Was advised was going to be cut up. Put into cooler until ready to prepare it. Corrected during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tank for the handwashing sink was not plugged in so there was no hot water. Ensure hot water tank is plugged in before starting for the day. Corrected during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Non-Critical)?
      • Breaker kept tripping. Though able to turn breaker on right away, if this continues could result in fridges getting too warm, etc. Please ensure this problem is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Are using some domestic deep fryers (advised only use commercial deep fryer on weekends) and are on counter, not under the commercial exhaust hood. If going to continue using the domestic deep fryer, check with fire department and would have to be moved to be under commercial exhaust hood.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Was advised no fire code inspection done yet. Need to see has passed fire code inspection.
  7. 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?
      • Was only able to fill one sink with hot water before running out of hot water.Adequate hot water to fill dishwashing sinks with hot water (minimum of 45C) needed and still have hot water for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Was advised no fire code inspection done yet. Need to see has passed fire code inspection.
  8. 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?
      • Hot water only got to about 35C and only for a short period of time, then temperature dropped.Adequate hot water to fill dishwashing sinks with hot water (minimum of 45C) needed and still have hot water for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak from water line to the 3 compartment sink and from line to the wastewater tank. Leaks to be fixed.As mobile unit will be stationary and is hooked up to unlimited water supply (connected to water from adjacent building) need to see it connected to the large (1000L) cistern on-site. Was not connected yet at time of inspection (were using wastewater tank on food truck).Was advised fire suppression system needs to be fixed and no fire code inspection done yet. Need to see has passed fire code inspection.