The Chopstick Truck
1320 Hwy 3 Fernie BC V0B 1M0 · Mobile Vendor Type C – Food Service
10 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): A large bowl of vermicelli noodles were observed at room temperature when not busy. Potentially hazardous foods must be stored at or below 4 C or if they are being stored at room temperature, a time limit of 2 hours must be followed then the items must be discarded. This practice will require labelling of date and time on the product for it to be considered by the EHO.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Multiple flies were noted throughout the premise. Further pest control measures are required to be taken to ensure the facility is maintained of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Facility requires a thorough cleaning in the harder to clean areas including in and around equipment. While general day to day cleaning of high touch surfaces is satisfactory, further attention to other areas is required. Please inform the EHO of the cleaning plans for the facility.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Within the fixed structure where there is a two compartment sink which is used for food preparation and warewashing. This sink should also be equipped with liquid soap and single service product for drying hands. Employees indicated they were washing their hands in the washroom within the building. Hands must not be washed in a washroom for the purposes of food preparation as the are is subject to additional contamination and employees must be touch door handles.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hot water was not readily available at time of inspection (beginning time of operation) as required.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Thermometers missing from units throughout the premise. All refrigeration units must be equipped with thermometers.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Corrected during inspection. The mobile unit was parked adjacent to the facility's auxiliary building. Upon inspection it was noted the water was not turned on in the mobile unit. Water was only being used from the auxiliary building even though food preparation was occurring in the mobile unit. As discussed, the water must be turned on for the mobile unit as handwashing needs to be readily available.
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions