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Shellys Catering and Bannock

2601 Irvine Ave Merritt BC V1K 1H5 · Mobile Vendor Type B – Food Service

2 inspections

  1. Monitoring

    3 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): 1. NOTE: All cooking of food is to occur in the food mobile. Food must be brought to a temperature of 74° C (165° F) quickly, and then can be hot held at a minimum temperature of 60° C (140° F). The operator must check these food temperatures during food preparation and hot holding. NOTE: To reduce the risks associated with the handling of raw ground beef in the food mobile, commercially precooked ground beef can be used.
      • F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. NEW INFRACTION: The lower cooler temperatures exceeded 4° C (40° F). All coolers and refrigerated foods must be maintained at a temperature of 4° C (40° F) or colder at al all times. The cooler was adjusted at the time of inspection. The operator must monitor the cooler temperatures regularly during operation. 2. NOTE: Cooler temperatures should be recorded on a temperature log sheet daily (attached with report).
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): NEW INFRACTION: At the time of inspection hot and cold water was not available under pressure. During operation, the food mobile must always have hot and cold water under pressure for sanitation purposes.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
  2. Monitoring

    3 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): 1. NOTE: At the time of this site visit, hot and cold water under pressure was not available in the mobile food trailer. Due to a break in the fill-pipe the water tank could not be filled. 2. NOTE: Hot and cold water under pressure must be available in order for the mobile food trailer to operate and to receive approval.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): NOTE: At the time of this site visit, hot and cold water under pressure was not available in the mobile food trailer. Due to a break in the fill-pipe the water tank could not be filled.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): NOTE: Approval to be withheld until hot and cold water under pressure is provided on the mobile food trailer. The mobile cannot operate until approval is issued.