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ML Snack House - CGY-1114

4155 126 Avenue SE Calgary AB T2Z 0A1 · Food - Mobile Vendor

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured above 1000-ppm (darker than the maximum color). The operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The operator was not checking temperatures of the food during the cooking process. The inspector educated the operator regarding the need to confirm that the safe internal temperature of the food is reached during cooking. For the most part, please ensure that the food reaches at least 74°C on the thickest part of the food using a probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the operator on how to properly use the sink for sanitization. As discussed, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The operator demonstrated adequate understanding of the proper dishwashing method afterwards.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer had a concentration below 100ppm. More bleach was added to the solution during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were fries that were being pre-cooked in advance of the event and left in large inserts at room temperature with no temperature control. All food must be properly temperature controlled (i.e., kept hot above 60C or cold below 4C). Fries were moved to cooler/freezer during the time of the inspection.
  5. Monitoring Inspection

    0 infractions