Skip to content
Loading map…

Sisig Eh! - CGY-1772

304 Temple Close NE Calgary AB T1Y 3B6 · Food - Mobile Vendor

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not available at the time of the inspection. Please ensure that an approved food safe surface sanitizer and the bulk concentrate is available at all times. Approved food safe sanitizers:- 100ppm chlorine - 200ppm quats
  2. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available while food preparation was ongoing.
    • 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?
      • Was not using a thermometer to confirm internal temperature of food during cooking.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Rice bags were observed on the floor outside the food truck.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice was measured at 30 °C, and the rice cooker was turned off.
    • 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?
      • Water sample was not submitted prior to the operation this year. A water sample was taken from the tap in the food truck by a public health inspector. Please ensure that a water sample is submitted for bacteriological water testing at least once annually prior to the operating season begins.**UPDATE (2025-09-03). The water sample submitted was confirmed to be satisfactory.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop used for scooping ice cubes in the IGLOO storage container was stored directly in the storage container with the scoop handle in contact with the ice. Operator removed the ice scoop and stored in a clean separate container.**Ensure that ice scoop is stored in a clean and sanitary manner to prevent contamination of the ice.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) There was food storage and minimal food preparation in the driver area. In addition, the driver area did not have proper surfacing that can facilitate cleaning. All food handling and storage must occur in the designated, permitted area of the food truck.**Food items under the 2-compartment sinks were removed
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) There was no drain board to air dry equipment and utensils after dishwashing.**Provide a drain board.2. Smaller cutting board was available, but operator was observed using the large chopping to chop vegetables.**Use proper sized equipment that are able to fit in the sink available in the food truck to ensure food equipment can be properly washed and sanitized**Bleach was available for sanitizing dishes.
  5. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) There was food storage and minimal food preparation in the driver area. In addition, the driver area did not have proper surfacing that can facilitate cleaning. All food handling and storage must occur in the designated, permitted area of the food truck.2) Syrup in their original containers was stored under the wastewater plumbing lines of the dishwashing sinks.Store food and food service items away from possible sources of contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) There was no sanitizer for dishwashing.Provide an approved sanitizer such as 100 ppm chlorine or 200 ppm quat.2) There was no drain board to air dry equipment and utensils after dishwashing.Provide a drain board.3) Cutting boards did not fit in the dishwashing sinks.Replace with smaller cutting boards. Equipment must be fully immersed in the sinks for proper cleaning and sanitizing. Alternatively, replace with larger and deep dishwashing sinks.4) Knives on the magnetic strip had a build-up of food debris.Properly clean and sanitize food equipment prior to storage.
  6. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in the spray bottle did not have any detectable concentration of chlorine or quat.Use an approved sanitizer for surfaces such as 100 ppm chlorine or 200 ppm quat.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) There was food storage and minimal food preparation in the driver area. In addition, the driver area did not have proper surfacing that can facilitate cleaning. All food handling and storage must occur in the designated, permitted area of the food truck.2) Syrup in their original containers was stored under the wastewater plumbing lines of the dishwashing sinks.Store food and food service items away from possible sources of contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) There was no sanitizer for dishwashing.Provide an approved sanitizer such as 100 ppm chlorine or 200 ppm quat.2) There was no drain board to air dry equipment and utensils after dishwashing.Provide a drain board.3) Cutting boards did not fit in the dishwashing sinks.Replace with smaller cutting boards. Equipment must be fully immersed in the sinks for proper cleaning and sanitizing. Alternatively, replace with larger and deep dishwashing sinks.4) Knives on the magnetic strip had a build-up of food debris.Properly clean and sanitize food equipment prior to storage.
  7. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer spray bottle was labeled as quat sanitizer.Corrected on site.
  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple high-risk food items out at room temperature.Rearrange coolers so that all high-risk food that should be stored in the cooler is moved into the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked meat was being thawed in the dishwashing sinks with no water running. Internal temperature of one piece of meat measured 9 degrees Celsius.The piece of meat that measured 9 degrees Celsius was discarded. Move the remaining pieces of meat into the cooler.
    • 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?
      • There was no hot water available at the hand wash sink or the two compartment dishwashing sinks.Before operating, hot water must be available at the dishwashing sinks and the hand sink.
  9. Risk Management Inspection

    0 infractions