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Nom Nom Taiwan - CGY-2263

213 - 264 19 Avenue NE Calgary AB T2E 8R2 · Food - Mobile Vendor

5 inspections

  1. Demand Inspection

    0 infractions

  2. Initial Inspection

    0 infractions

  3. 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)?
      • Insufficient space for drying dishes. The operator stated they are drying the dishes on the prep table. Install a drying rack above the two-compartment sink to mitigate contamination of the food prep surface.
    • 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 10L hot water tank (in demand system) could not fill both sink compartments with hot water. The water filled in the first compartment measured 45C however, the second compartment measured approximately 30C. Measurements were conducted onsite and the volume of both compartments measured approximately 43.36L combined. The hot water tank must be able to fill both compartments at least halfway with hot water (at least 45C). Obtain a hot water tank with a larger capacity.
  4. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No traces of chlorine in the sanitizer solution. The sanitizer solution must measure at least 100ppm to ensure food contact surfaces are adequately sanitized to remove contamination. To mix a chlorine sanitizer solution combine half a teaspoon to a liter of water.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. There is no splash guard between the two-compartment sink and the food preparation counter. Install a splash guard to protect food from contamination.2. The material for the hose used for refilling the freshwater tank cannot be confirmed. The material of the hose used to fill the freshwater tank must be considered food safe. Confirm the material from the manufacturer and provide proof stating the material is food safe.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. No drain plugs to conduct manual dishwashing. Drain plugs are required to ensure food equipment is sanitized by fully immersing the equipment in 100ppm of chlorine. Please obtain.2. Insufficient space for drying dishes. The operator stated they are drying the dishes on the prep table. Install a drying rack above the two-compartment sink to mitigate contamination of the food prep surface.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available. The operator is using a chlorine solution for sanitizing food contact surfaces and for manual dishwashing. Obtain chlorine test strips.
  5. Demand Inspection

    0 infractions