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The Blues Delight - CGY-527

C - 619 36 Avenue NE Calgary AB T2E 2L8 · Food - Mobile Vendor

17 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The sous-vide measured around 40 to 50C. There were various meats inside. The water bath must be maintained at a temperature of at least 55C for all meats except poultry and ground meats for which must be maintained at 60C.The operator increased the temperature at the time of the inspection.2. There were cheese curds stored on the table exposed to the external temperature. High-risk foods must be maintained either below 4C or above 60C to prevent the growth of bacteria. Create an ice bath by filling larger container/insert with ice and water to insulate the container with the food. The operator created an ice bath at the time of the inspection.3. Several meat products were thawing on the counter exposed to the external environment. The surface of the meat product was still 2C. Thawing must occur in the following manner:- under cold running water- In the cooler- or directly cooking it The operator placed the meats in the cooler at the time of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Outstanding violation - noted on July 3***Chlorine test strips were unavailable for use.Obtain chlorine test strips.
    • 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 was available at the hand sink and three-compartment sink outside of the mobile unit. The operator contacted the onsite plumber, and hot water supply was restored at the time of the inspection.
  3. Demand 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 were unavailable for use.Obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser at the hand wash sink for the food preparation/serving area outside of the mobile.Install a paper towel dispenser on the wall at the hand wash sink for the food preparation/serving area outside of the mobile.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels available in the paper towel dispenser for the mobile.Stock paper towel dispensers with paper towels.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers could not be located in the lower prep cooler and cooler near the driver's seat. **Obtain thermometers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required for the ventilation exhaust canopy.
  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    0 infractions

  12. Demand Inspection

    0 infractions

  13. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fan cover in the upright 2 door cooler was greasy. Please clean and maintain in a clean and sanitary condition.
  14. Monitoring Inspection

    0 infractions

  15. Demand Inspection

    0 infractions

  16. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler was @7.8 deg C
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cutting board overtop of basin. Corrected onsite
  17. Risk Management Inspection

    0 infractions