Purple Food Truck - NTH-1741
10210 85A Street Grande Prairie AB T8X 0K1 · Food - Mobile Vendor
11 inspections
- Risk Management Inspection
0 infractions
- Risk Management 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?
- REPEAT:Unsatisfactory bacteriological water results from resample:Presence of total coliforms** Operator was instructed to disinfect the tank and water lines prior to resamplingUpdate: water sample submitted May 19. Awaiting results
- 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?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer that requires since step for food contact surfaces is being used. Bleach and chlorine test strips for dishwashing is available. ** Ensure to prepare a bleach sanitizing solution at 100-200ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer is available for the stand-up fridge unit ** Ensure all cooler units are equipped with a functional thermometer
- 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?
- REPEAT:Unsatisfactory bacteriological water results from resample:Presence of total coliforms** Operator was instructed to disinfect the tank and water lines prior to resampling
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A wooden cutting board is used for cutting vegetables.Wooden cutting boards are porous and can retain moisture.Ensure to replace the wooden cutting board to an option that is impervious to moisture and easily cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand 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?
- REPEAT:Unsatisfactory bacteriological water results from resample:Presence of total coliforms** Operator was instructed to disinfect the tank and water lines prior to resampling
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A wooden cutting board is used for cutting vegetables.Wooden cutting boards are porous and can retain moisture.Ensure to replace the wooden cutting board to an option that is impervious to moisture and easily cleanable.
- 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?
- Demand 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?
- Unsatisfactory bacteriological water results from resample:Presence of total coliforms** Operator was instructed to disinfect the tank and water lines prior to resampling
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A wooden cutting board is used for cutting vegetables.Wooden cutting boards are porous and can retain moisture.Ensure to replace the wooden cutting board to an option that is impervious to moisture and easily cleanable.
- 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?
- Demand 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?
- Unsatisfactory bacteriological water sample results:Presence of total coliforms** Ensure to disinfect the water tank prior to resampling
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A wooden cutting board is used for cutting vegetables.Wooden cutting boards are porous and can retain moisture.Ensure to replace the wooden cutting board to an option that is impervious to moisture and easily cleanable.
- 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?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat products were stored above lettuce in the refrigerator. There did not appear to be any raw meat drippings on the food products stored below.Staff removed the raw meat products and placed them on the bottom shelving unit in the refrigerator.Ensure to always store vegetables above raw meat products to prevent cross contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A wooden cutting board is used for cutting vegetables.Wooden cutting boards are porous and can retain moisture.Ensure to replace the wooden cutting board to an option that is impervious to moisture and easily cleanable.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The freezer unit is not equipped with a thermometer** Ensure freezer unit is equipped with a functional thermometer
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. Chlorine test strips for dishwashing was not available at the time of the inspection2. Bleach available is scented with fabric guard ** Ensure test strips are obtained. ** Ensure bleach with no fabric guard or scent is obtained
- 24. Is solid and liquid waste being managed in a suitable manner?
- A garbage receptacle was not available at the time of the inspection** Ensure unit is equipped with a garbage receptacle
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Initial Inspection
6 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 were not available- Ensure temperature logs are established
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 3-compartment sink available for dishwashing - ensure dishwashing detergent is obtained.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Ensure chlorine test strips for dishwashing sanitizer is obtained.
- 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 - ensure to conduct pest control monthly and retain records onsite.
- 20. Do food handlers at the facility have adequate food safety training?
- Ensure an approved food safety certification is obtained.
- 23. Is the facility maintained in a clean and sanitary condition?
- A written sanitiation plan was not available.- ensure a written sanitization plan is established
- 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?