Sweet Cloud Ice Cream Rolls
3586 Dunbarton Rd West Kelowna BC V4T 1J4 · Mobile Vendor Type B – Food Service
2 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperatures of temp controlled units are to be recorded at least once a day while the mobile is in operation.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats based sanitizer was over 500ppm. Sanitizer mixture was diluted to reach the required concentration of 200ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Staff working alone without the operator must have FOODSAFE or an equivalent food safety training. See link here for equivalent courses available either in class or online: http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/Food_Handlers_Training_Courses_Equivalent_to_BC_FOODSAFE_Level_1.pdf
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Operator was unable to generate hot water due to water heater battery issues.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats based sanitizer was over 500ppm. Operator is to dilute the sanitizer mixture to reach 200ppm. When the sanitizer concentration is higher than 200ppm, all food contact surfaces would require rinsing. Levels too high can cause respiratory issues and/or irritate the skin.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?