Teniye Local Market - Food Truck
5085 Barriere Town Rd Barrière BC V0E 1E0 · Mobile Vendor Type C – Food Service
3 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat test strips in mobile unit are expired. Corrective Action: Operator will use test strips from other facility on site for now, and acquire new test strips for the mobile unit.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Dishes observed drying on cloth dish towels. These fabric towels can absorb moisture and harbour pathogens, potentially transferring to clean dishes when drying. Corrective Action: Remove all dish towels from the premise. Replace with a dish drying rack or surface that is smooth, impervious, and easy to clean.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B Raw wood surfaces on the mobile must be sealed to ensure surfaces are smooth and impervious to moisture ( wood surface on the back wall + box beside the hand wash station)
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Basin was being used to collect the drain stoppers for the sinks . Hand wash station basin must be maintained clean at all times to ensure station is accessible for hand washing purposes
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): FS Plan was not onsite at time of inspection.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was not onsite at time of inspection.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Dispensers have not been installed + no batteries for Tork dispenser for liquid soap
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.7 Are there handwashing stations available and properly supplied?