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Squirrely Squirrel - EDM-1254

14 Strathcona Place Sherwood Park AB T8A 1E9 · Food - Mobile Vendor

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board was in poor condition. Operator to discard cutting board. Prep table cutting board - operator to work to remove staining with bleach. If stains cannot be removed, or cutting board continues to be in rough condition recommend to obtain one that is in good condition.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer was stored in a properly labeled spray bottle and initially measured at a concentration exceeding 200 ppm; the operator was instructed to dilute the solution, and upon re-testing after dilution, the sanitizer concentration was confirmed to be 100 ppm.
    • 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 were found to be expired (expiration date: August 2025), and the operator was advised to obtain valid test strips to ensure accurate measurement of the sanitizer’s effective concentration.
    • 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?
      • No hot water observed during the inspection.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Initial Inspection

    0 infractions

  9. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1- No hot holding unit was present in the facility during inspection. Operator is planning to purchase one before starting operations. Ensure the hot holding temperature of 60C or above is maintained all times.2-There was no arrangement to keep coolers powered on during travelling to maintain temperature at 4c or below. All the refrigerators are required to be remained powered on all the time. Options of having power converter or a battery or keeping the generator ON during travel were discussed with operator. Keeping the generator on inside the truck is not acceptable due to associated risk of emission of poisonous gases inside.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Inadequate size of 2 compartment sink was noted in the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1- Inadequate size (6"x6"x6") of hand washing sink was noted.In Mobile Food Vending Units sinks for hand washing shall be no smaller than 25 cm x 25 cm x 14 cm deep. (page 6) public document "Mobile Food Vending Units" at AHS EPH website) Link already provided in email.2-Hand soap was missing at the handwashing sink.Keep hand washing station adequately stocked with soap, hot/cold water and paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No evidence/sticker of recent professional cleaning of hood/canopy was found on ventilation hood.Arrange for professional cleaning of the ventilation canopy.