Meraki On The Go - CGY-1582
6 - 12127 44 Street SE Calgary AB T2S 3C7 · Food - Mobile Vendor
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash sink was broken.Fix / repair as needed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A working probe thermometer was unavailable onsite when requested.Please ensure that a probe thermometer is available onsite to verify proper cooking temperatures.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- When asked about manual dishwashing procedures, the operator was unable to demonstrate adequate knowledge.The operator was educated on the critical role of the final sanitizing step in ensuring proper dishwashing hygiene. Please make enough sanitizer solution in the last basin with the concentration measuring at 100 ppm (chlorine) or 200 ppm (quat) to submerge and sanitize dishes for a minimum of two minutes. Allow all dishes to air dry after sanitizing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- 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 quat test strips.
- 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 has not been submitted. Water sample bottle was provided to the operator.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 09. Are chemicals stored and handled in a safe manner?
- Food contact surface sanitizer was a mix of quat sanitizer and bleach water. Operator said that some remaining quat sanitizer had been topped up with bleach water. Solution was discarded and fresh bleach water was prepared during inspection.Mixing bleach and quat based sanitizer together can result in toxic gas formation. Ensure that bleach and quat based sanitizers are not mixed.
- 09. Are chemicals stored and handled in a safe manner?