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Mr. Asian Street Taste - CGY-1915

8 - 3850 19 Street NE Calgary AB T2E 6V2 · Food - Mobile Vendor

5 inspections

  1. 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?
      • Facility does not hold a valid food handling permit.- Acquire a valid and subsisting food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak was observed from the tap at the handwash sink while it was running.Please repair the faucet to ensure it is no longer leaking.
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak was observed from the tap at the handwash sink while it was running.Please repair the faucet to ensure it is no longer leaking.
  3. Monitoring Inspection

    2 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?
      • The hot water heater was inoperable, and there was no hot water supplied through the taps of the mobile food truck. The temperature of the water was measured at 17C. The inspector was informed that it had broken due to freezing temperatures during the winter.Please repair or replace the hot water heater to ensure the mobile food truck can consistently supply hot water and cold water to the taps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water was observed leaking from the base of the faucet at the two-compartment sink.Please repair the faucet to ensure it is no longer leaking.
  4. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Small prep cooler measured at approximately 9-10 degrees Celsius. - All high-risk foods were moved to the upright cooler. - All high-risk foods under refrigeration must be stored at a 4C or less at all times. 2) Several raw calamari skewers were left out in room temperature to thaw. - Internal temperature on some skewers was measured at 15-18C. - Discarded, frozen or partly frozen skewers were placed in the cooler. - Thaw foods using the one of the following approved methods: in the cooler, under running cold water, during cooking process or in microwave if cooked or consumed immediately after.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) No detergent available for manual dishwashing. 2) Access to dishwashing sinks was blocked as it several items were placed in the basin and cover was blocking access to the basin. - Ensure detergent and sanitizer is available at all times. Ensure sinks are accessible during operation. Do not store or cover the sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No hand soap available. 2) Access to handwashing sink was blocked as it several items were placed in the basin and cover was blocking access to the basin. - Handwashing must be accessible, stocked with soap and paper towels, and supplied with hot and cold water at all times.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Small prep cooler measured at approximately 9-10 degrees Celsius. - All high-risk foods were moved to the upright cooler. - All high-risk foods under refrigeration must be stored at a 4C or less at all times.