Tater Shack
2691 10 Ave SE Salmon Arm BC V1E 2J1 · Mobile Vendor Type B – Food Service
10 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - line prep cooler at 8 to 10C, reduce to below 4C - upright domestic cooler at 12C - stainless steel upright at 2C and contains low perishables Please rearrange so perishables are in cooler at below 4C; repair or replace domestic upright; and monitor line prep cooler to ensure that it can maintain <4C.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - pans for cooked fries were not clean (as per EHO Fiona B)
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Main prep cooler was 10C (cabinet) and 17C (top trays). They were instructed remove perishables from cabinet, and to minimize product in top trays to a 2h supply. They had lots of other refrigeration in storage trailer on-site.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Purchase chlorine test strips so that the sanitizer concentration can be monitored. This needs to be between 100-200ppm.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please provide this office copies of the Food Safety Plans for : Poutine, corn dogs, pop corn and slushees.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator did not have sanitizer test strips on site at the time of review--some were provided for use during this event. Please ensure chlorine test strips are available during all events and operations in order to be able to check sanitizer concentration for 100-200ppm chlorine.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some light bulbs are not shatterproof. Operator has shatterproof bulbs over food prep areas, however the entire premises must have shatterproof bulbs. You may also consider alternate casing provisions to prevent incidental impact and breakage. Please install prior to your next event. This mobile has a very open concept and is generally acceptable for the nature of food prepared, especially back when it was first approved. More current day guidelines require units to be more closed and self-contained, which would reduce the fly burden. Please consider whether there are any options that can be put in place to help reduce the ease of pest entry, which would also at the same time reduce dust/dirt entry when the environmental conditions are not ideal. Please do not hesitate to contact me to discuss options.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions