Royal Foods and Catering Inc. - CGY-1837
226 Saddlecreek Court NE Calgary AB T3J 4R8 · Food - Mobile Vendor
3 inspections
- Risk Management Inspection
0 infractions
- Initial Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were not available.Provide test strips for monitoring quat sanitizer concentrations.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The power disconnected during the inspection. The ambient temperature of the cooler and freezer measured 9.6C and 1C respectively. Power resumed. Cooler measured less 4C and the freezer measured below 0C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were not available.Provide test strips for monitoring quat sanitizer concentrations.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were no paper towels at the hand sink.A roll of paper towels stored in a holder was provided during the inspection.
- 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?
- Hot water at the dishwashing sink had a maximum temperature of 38C.Hot running water at minimum 45C must be available for proper manual dishwashing.
- 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 inadequate shelving for storage of equipment and dry goods.Provide adequate shelving and store food at least 6 inches off the floor.
- 24. Is solid and liquid waste being managed in a suitable manner?
- The waste receptacle had no garbage liner.Garbage liners were provided during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?