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Spaghetti Cone - EDM-592

10750 124 Street NW Edmonton AB T5M 0H1 · Food - Mobile Vendor

13 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - high risk meats and sauces were stored at room temperature. Do not turn the heating elements off on the stove for high risk foods hot holding.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management 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 paper towel dispenser and liquid soap dispenser at the hand sink were empty. Operator filled both during the inspection.Ensure that paper towel and liquid soap is always available in dispensers at hand sink.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Stand up fridge was approx 10C with IR. All foods were moved to another working cooler and staff were instructed not to place food inside until it reached 4C or less.- Marinara sauce was approx 45C. Staff were directed to reheat to minimum of 74C and hot hold at minimum of 60C. Ensure coolers are maintained at 4C or less and hot holding is at 60C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was obstructed with a bucket inside of it. This was removed during inspection.Ensure the hand sink is always accessible. Do not store anything inside of it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • White cutting board is discolored and has cut marks that are discolored.Ensure surfaces are smooth, easily cleanabe and non absorbent. Resurface or replace.
  11. Demand Inspection

    1 infraction

    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Corrected - • Grey water wasn’t fully hooked up to the holding tankCorrected - • A leak at the grey water connection to the food tank – it was first observed to be a steady stream and then just drips
  12. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • • Stand up cooler was above 4C
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • August 17, 2023: • Test strips available did not measure the Quat spray bottleJul 26, 2023: QUAT test strips were not available
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • • No paper towel at the hand sink
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • • Grey water wasn’t fully hooked up to the holding tank• A leak at the grey water connection to the food tank – it was first observed to be a steady stream and then just drips
  13. Monitoring 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