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Obi Wan Perogie - NTH-1521

9501 104 Avenue Grande Prairie AB T8V 1E2 · Food - Mobile Vendor

12 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 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 results unsatisfactory **PHI spoke with operator on the phone, and she will be draining the water, disinfecting the water tank and lines, refilling and resampling.
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • This violation was not observed during the inspection on 12/07/2024.The bleach used to prepare the sanitizing solution was lemon scented- ensure that original household bleach with no scent or fabric guard is used to prepare sanitizing solutionNot observed on June 7, 2024.
  9. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach used to prepare the sanitizing solution was lemon scented- ensure that original household bleach with no scent or fabric guard is used to prepare sanitizing solutionNot observed on June 7, 2024.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs were not available onsite- ensure to measure and record temperatures at least once daily. retain logs onsite.
  10. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach used to prepare the sanitizing solution was lemon scented- ensure that original household bleach with no scent or fabric guard is used to prepare sanitizing solution
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs were not available onsite- ensure to measure and record temperatures at least once daily. retain logs onsite.
  11. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach used to prepare the sanitizing solution was lemon scented- ensure that original household bleach with no scent or fabric guard is used to prepare sanitizing solution
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs were not available onsite- ensure to measure and record temperatures at least once daily. retain logs onsite.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available onsite- ensure pest control is conducted monthly and records are retained onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding unit is missing a sliding door and cannot maintain hot holding temperature. - ensure door is fixed and hot holding unit is able to maintain a temperature of 60C of above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule was not available onsite- ensure to establish a cleaning schedule and log to follow as required.
  12. Monitoring Inspection

    0 infractions