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The Dilly

708-200 Black Forest Trail Invermere BC V0A 1K2 · Mobile Vendor Type C – Food Service

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan should be available onsite.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan should be available onsite.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide chlorine test strips to monitor sanitizer levels.
      • 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): Ensure to clean hard to reach areas such as under and in behind equipment and shelves, interior of coolers and freezers, drawers and cupboards on a regular basis.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan should be available onsite.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan should be available onsite.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  4. Monitoring

    6 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Observed worker wash gloved hands. Gloves are single use and should be discarded after task is completed or when switching tasks. Hands should then be washed prior to donning a new pair of gloves.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • FMV1.2 Is the mobile food premises unit, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Garden hose used to fill potable water tank. Hoses or water lines used to fill potable water tanks must be food grade.
      • FMV1.2C Hoses or water lines used to fill the potable water tank must be designed for potable water use and stored in such a manner as to prevent contamination.
      • FMV1.2D Potable water tanks and wastewater holding tanks must be adequately sized for the type of mobile.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Provide a method for preventing the entry of pests into the mobile unit.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Utensils must be washed/sanitized using the following steps: 1. wash with soap and warm water 2. rinse with warm water 3. sanitize with an approved sanitizer 4. air dry *the sanitizing step cannot be missed
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ensure to clean hard to reach areas such as under and in behind equipment and shelves.
      • 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): Provide soap from a dispenser at handwashing station to help facilitate proper handwashing.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.