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Ooo LaLa!! Crepes! White

1325 Cedar St Okanagan Falls BC V0H 1R0 · Mobile Vendor Type B – Food Service

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  7. Monitoring

    2 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): 1. Sewer line was permanently connected into mobile at the time of inspection. Potable water line is only connected on an as needed/fill basis - CDI Disconnect the sewer line. Do not create a permanent connection as sewerage backflow could occur and contaminate your mobile. Operator wishes to install backflow prevention devices and will only use line on an 'as needed/discharge basis.' 2. Discussed potable water filling procedures. As discussed: - Disinfect the source port with a bleach or alcohol solution. - Allow the water to run - Disinfect the potable water hose connection - Allow the water to run through the hose - Disinfect the mobile connection port, and then fill. Potable water tank: 30 gal/113.6 L Waste tank: 75 gal/284 L
      • F1.4B Water supplied to the facility must be potable.
      • F1.4C Sewage backup: The operator must ensure that all food on the premises is free from contamination.
    • F1.7 Are foods protected from contamination?
      • Observation(s): 1. Foods were not stacked in a manner that would prevent contamination from occurring - CDI When storing foods in the refrigeration units, use the following shelving system: - Ready-to-eat foods (that have no further cooking steps) on the top shelves - Cooked potentially hazardous foods on the middle shelves - Raw potentially hazardous foods on the bottom shelves Discard any foods that may have been contaminated.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.