Mi Ranchito Taco Bus - CGY-1181
31 Del Ray Crescent NE Calgary AB T1Y 6V8 · Food - Mobile Vendor
14 inspections
- Demand Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A valid food handling permit was not available at the time of inspection. - Ensure an up-to-date Food Handling Permit is on site.May 1: Not observed.May 2: Not observed.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Demand Inspection
2 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A valid food handling permit was not available at the time of inspection. - Ensure an up-to-date Food Handling Permit is on site.May 1: Not observed.May 2: Not observed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Water leak observed in the plumbing line underneath the 3-comp sink.- Repair the leak2. Taps at the 3-compartment sink was leaking.- Have the faucet repaired or replaced.May 1: This was not observed because the power was not on, therefore the sinks were not functioning.May 2: Not observed, as a full inspection was not conducted.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meat had been placed in the warming units right before inspection, however, there was no power to the mobile unit. A probe thermometer confirmed the internal temperature of the shredded meat to be 5.0°C. Meat was put back in the fridge and the inspector reviewed reheating practices to 74.0°C before hot holding at or above 60.0°C.
- 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 sinks were not operational due to no power.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A valid food handling permit was not available at the time of inspection. - Ensure an up-to-date Food Handling Permit is on site.May 1: Not observed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Water leak observed in the plumbing line underneath the 3-comp sink.- Repair the leak2. Taps at the 3-compartment sink was leaking.- Have the faucet repaired or replaced.May 1: This was not observed because the power was not on, therefore the sinks were not functioning.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A surface sanitizer was not prepared at time of inspection.- Ensure that a readily available approved sanitizer is available during operation at all times.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A valid food handling permit was not available at the time of inspection. - Ensure an up-to-date Food Handling Permit is on site.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Water leak observed in the plumbing line underneath the 3-comp sink.- Repair the leak2. Taps at the 3-compartment sink was leaking.- Have the faucet repaired or replaced.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were not adequately washing their hands.There was not hot water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) The preparation cooler in the mobile food truck measured 7°C.2) The standing fridge in the mobile food truck measured 15.5°C. The display thermometer recorded 60°F.Perishable food items were discarded.Fix the prep cooler and standing fridge.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) There was no hot water in the mobile food truck.2)There was insufficient water pressure in the mobile food truck.Ensure handwashing sink is adequately supplied with hot and cold running water with sufficient water pressure.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Critical)?
- Prepping food without hot water and overflowing waste tank.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
3 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?
- No hot water.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Critical)?
- Prepping food without hot water and overflowing waste tank.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Waste water tank overflowing into sinks.
- 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?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand 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)?
- Pool chlorine test strips were present.Obtain chlorine test strips that have range of 0ppm to 200ppm.
- 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 hot water tap of the three compartment sink was broken. The hot water cannot be dispensed from the tap.Repair.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management 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)?
- Pool chlorine test strips were present.Obtain chlorine test strips that have range of 0ppm to 200ppm.
- 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 hot water tap of the three compartment sink was broken. The hot water cannot be dispensed from the tap.Repair.
- 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
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)?
- Pool chlorine test strips were present.Obtain chlorine test strips that have range of 0ppm to 200ppm.
- 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 hot water tap of the three compartment sink was broken. The hot water cannot be dispensed from the tap.Repair.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?