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Salu-Salo - EDM-161

751 Lee Ridge Road NW Edmonton AB T6K 0P6 · Food - Mobile Vendor

6 inspections

  1. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach water sanitizer concentration was too weak. **Ensure bleach water sanitizer concentration is maintained at 100 ppm. Mix 1/2 teaspoons of household unscented bleach to 1 litre of water.***CORRECTED DURING THE INSPECTION.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No 3 compartment sink located inside the booth. **Due to the level of food handling and the event lasting more than 3 days, a 3 compartment sink must be installed and plumbed in the booth where each compartment sink must be able to house the largest piece of equipment for future special events.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired. **Obtain new test strips.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • This mobile was found to be operating outside of the conditions of its mobile food vendor permit (i.e., it was operating in a structure physically outside of a mobile food vendor). AHS has previously indicated that operations outside of a mobile unit will require the submission of a special events vendor form.Ensure that a special event food vendor form is submitted for any future events in which food handling is occurring outside of the mobile food vendor unit.
  2. Demand Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handling was observed onsite without a correctly operating handwashing sink within a suitable vicinity of this temporary food vendor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink inside the booth was not correctly setup at the time of initial inspection. The hot water spout was found to be at an unsuitable temperature and not practical for use in handwashing.Warm water was used to fill the cold water line of the mobile sink during inspection, allowing for reliable access to warm water for hand washing.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • This mobile was found to be operating outside of the conditions of its mobile food vendor permit (i.e., it was operating in a structure physically outside of a mobile food vendor). AHS has previously indicated that operations outside of a mobile unit will require the submission of a special events vendor form.Ensure that a special event food vendor form is submitted for any future events in which food handling is occurring outside of the mobile food vendor unit.
  3. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer available onsite was measured at a concentration of 0ppm.Sanitizer concentration was corrected to 100ppm chlorine during inspection.
  4. Demand 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)?
      • Test strips to verify the concentration of chlorine sanitizer in use were not observed onsite. Ensure test strips for sanitizer is available when preparing sanitizer for surface and utensil cleaning.
  5. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The water in the temporary hand wash sink, stored in an activated hot water dispenser, was too hot to comfortably use. Heater was deactivated during inspection and mixed with cold water. Heater should only be turned on briefly once every few hours to warm water slightly for use.
  6. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The temporary hand sink setup initially used was unsuitable, as it did not allow for a constant stream of running water while handwashing. The process involved filling water from the heated dispenser, then washing hands in the sink as a makeshift basin. Hand sink setup was adjusted during inspection so that the water tank was situated directly above the sink, allowing for accessible handwashing.