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Mini Viet Frozen Cuisine - CGY-1648

186 Evansridge Place NW Calgary AB T3P 0L4 · Food - Mobile Vendor

9 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • * Frozen food products were stored in coolers. No ice in the coolers. Please kept ice in the cooler to maintain the temp. of the frozen products.
  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *One of the corner units of the chafing dish was not capable of maintaining temperature of 60C and above.There were some sample food items in the unit. Operator would keep hat compartment empty and not store any food items in that side.Please make sure monitor the temperature of the food items, and keep a thermometer onsite
  4. Demand Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • His nose was keep bleeding and also he was doing food handling. Spoke about proper hand washing and glove use .
  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat samples were being dispensed to customers and measured 20C. Samples had not been reheated to 74C prior to being dispensed.- Samples were reheated to 74C before being dispensed to customers.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Demand 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?
      • No paper towel was available for temporary hand wash sink. Ensure that temp hand sinks are fully stocked prior to conducting food handling.
  9. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared surface sanitizer Advised operator to obtain an approved sanitizer from organizer for use in the booth (approved kitchen onsite with supply). *Do not prepare samples onsite for markets without sanitizing surfaces in your food handling area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No temporary handwash station setup. Vendor reheating precooked, frozen meats for offering free-no-charge samples.Corrected onsite- organizer provided equipment and hot water and supplies to setup temporary handwash station in booth. *Do not provide samples unless a temporary handwash station is setup in your booth at any event/market