Moo's Country Ice-Cream - CGY-255
Prince's Island Park Calgary AB T2P 5N4 · Food - Mobile Vendor
4 inspections
- Monitoring 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?
- The food handling permit was not onsite at the time of the inspection. Ensure a valid food handling permit is retained onsite.
- 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
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwashing steps in staff instructions are incorrect; they say to add bleach to soapy water.-Ensure staff have proper instruction to wash equipment. Items should be washed with soap, rinsed with water, immersed in sanitizer for 2 minutes (larger equipment such as trays can be sprayed with sanitizer), and then air dried
- 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 not tested as information was missing from the requisition.-Resample
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer measured >500 ppm.-Use quat sanitizer as directed by manufacturer at 200 ppm-Ensure staff are testing the concentration after making it, and provide a measuring device for making the solution-Inspector educated staff on diluting the product to 200 ppm
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwashing steps in staff instructions are incorrect; they say to add bleach to soapy water.-Ensure staff have proper instruction to wash equipment. Items should be washed with soap, rinsed with water, immersed in sanitizer for 2 minutes (larger equipment such as trays can be sprayed with sanitizer), and then air dried
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions