Skip to content
Loading map…

Perogy Boyz - CGY-101

101 - 3740 11A Street NE Calgary AB T2E 6M6 · Food - Mobile Vendor

17 inspections

  1. 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?
      • ***Not addressed during this inspection - April 22, 2026***ID: 26ES-105E00379Water sample submitted on Apr 15, 2026, was not tested as the Date/Time of sample collection is LATER than the Date/Time of receipt of sample by the lab.- Ensure to resubmit the water sample.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a minor leak underneath the three-compartment sink. All plumbing components must be maintained in good repair to safely dispose wastewater. Repair the drainpipe and ensure there is no leak.
  2. 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?
      • ID: 26ES-105E00379Water sample submitted on Apr 15, 2026, was not tested as the Date/Time of sample collection is LATER than the Date/Time of receipt of sample by the lab.- Ensure to resubmit the water sample.
  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of sausages were measured approximately 35 degrees Celsius using a probe. Operator noted the sausages were put in unit 30 minutes. **Ensure hot holding unit is capable of maintaining food items at a internal temperature of 60 degrees Celsius or hotter.***CORRECTED DURING THE INSPECTION.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. 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?
      • Light shield was missing on a light located in middle of trailer.Install light shield or LED bulb.
  7. Demand 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?
      • Light shield was missing on a light located in middle of trailer.Install light shield or LED bulb.
  8. Demand 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?
      • Light shield was missing on a light located in middle of trailer.Install light shield or LED bulb.
  9. Demand 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?
      • Light shield was missing on a light located in middle of trailer.Install light shield or LED bulb.
  10. Demand Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 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?
      • Not assessed 8th of March 2024Not assessed February 16, 2024Temperature logs not being maintained
  12. Demand Inspection

    1 infraction

    • 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?
      • Not assessed 8th of March 2024Not assessed February 16, 2024Temperature logs not being maintained
  13. Risk Management Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operator blew their nose and was unable to wash hands due to the fact that there was no water available at either sink in the facility. Shortly after blowing their nose, operator touched food with their hands to test for temperature.
    • 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?
      • Not assessed February 16, 2024Temperature logs not being maintained
    • 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?
      • Facility did not have any water available at either sink (handwashing and dishwashing).Hot and cold running water at all sinks is a requirement for operating.
  14. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operator blew their nose and was unable to wash hands due to the fact that there was no water available at either sink in the facility. Shortly after blowing their nose, operator touched food with their hands to test for temperature.
    • 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?
      • Not assessed February 16, 2024Temperature logs not being maintained
    • 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?
      • Facility did not have any water available at either sink (handwashing and dishwashing).Hot and cold running water at all sinks is a requirement for operating.
  15. Demand Inspection

    4 infractions

    • 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 not being maintained
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding of product in steam table at 54 degrees Celsius.Turned up at time of inspection. Ensure all hot holding is at 60 degrees Celsius or hotter.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold holding of foods in prep line cooler at 12 - 13 degree Celsius.Cooler adjusted and ice added at time of inspection.Ensure cold holding units are a 4 degrees Celsius or colder.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single service forks stored so that "business end" may be contacted/contaminated by customers.Ensure utensils are stored so they are protected from contamination.
  16. Risk Management Inspection

    2 infractions

    • 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 not being maintained
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold holding of foods in prep line cooler at 12 - 13 degree Celsius.Cooler adjusted and ice added at time of inspection.Ensure cold holding units are a 4 degrees Celsius or colder.
  17. Risk Management Inspection

    1 infraction

    • 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 not being maintained