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That Hawaiian Burger Truck - STH-249

3712 20 Avenue S Lethbridge AB T1K 4H8 · Food - Mobile Vendor

11 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine spray measured ~1000 ppm and was diluted during the inspection. Mixing food safe sanitizer and manual dishwashing was reviewed.
    • 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 expired in 2019.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training for both operators is required due to lack of safe food handling practices observed, and inability to answer food safety questions correctly.
  2. Risk Management Inspection

    3 infractions

    • 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 expired in 2019.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of grime and debris in hard to reach areas. When cleaning pay special attention to the floor area underneath the fridge in between cabinetry and along floor/cabinet seams.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • June27/26: The operators had cleaned the truck, and it was better but there was still more work to be done. The importance of cleaning after every event and doing regular deep cleans of the truck was stressed to the operators. The mobile truck has an extreme buildup of grease and food debris and dust throughout the unit, particularly in high-risk food handling areas and around/under the grill and deep fryer.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine spray was too strong and measured >200 ppm (rebleached the strip).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge measured 9-10 degree C with a radar thermometer. Raw hamburgers were measured at 8.9 degrees C using a probe thermometer.
    • 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 expired in 2019.
    • 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?
      • The hot water heater was not plugged in at the beginning of the inspection. Heater was plugged in and water became warm quickly. A bacteriological water sample has not been submitted for the season.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Very small, live insects were observed under the hand sink on the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of grime and debris in hard to reach areas. When cleaning pay special attention to the floor area underneath the fridge in between cabinetry and along floor/cabinet seams.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The mobile truck has an extreme buildup of grease and food debris and dust throughout the unit, particularly in high-risk food handling areas and around/under the grill and deep fryer.
  4. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of grime and debris in hard to reach areas. When cleaning pay special attention to the floor area underneath the fridge in between cabinetry and along floor/cabinet seams.
  5. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge was struggling to maintain proper temperatures. It was measured at 10 C. Staff will move perishable food items into freezer until fridge can maintain temps <4 C.
    • 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?
      • Hot water heater was not turned on at the time of the inspection. Operator plugged in the water heater.
  6. Monitoring 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?
      • When the operator turned on the hot water for the inspection the system began leaking water.Operator was able to repair the leak and ensure hot water was available for handwashing station before the inspector left.
  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 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?
      • Hot water heater not plugged in at time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas in corners and along edges on floor had some dirt build up. Ensure regular cleaning is done.
  9. Monitoring Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Monitoring Inspection

    0 infractions