The Dogfather - CGY-086
C - 619 36 Avenue NE Calgary AB T2E 2L8 · Food - Mobile Vendor
5 inspections
- Demand Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- *Violation outstanding from previous inspection. Provide proof of basic training for staff member(s).*Food handlers lack knowledge in food safety.Complete a basic food safety course and provide certification.
- 20. Do food handlers at the facility have adequate food safety training?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Observed high risk foods such as beef and pork thawing in room temperature. - Do not thaw high risk foods in room temperature. Use one of the following approved methods to thaw:- in the cooler ahead of time- under running cold water- During cooking process- in the microwave if being cooked or consumed immediately after.2) containers of shredded cheese left out in room temperature. Internal temperature measured between 20-23C. - Discarded. - All high-risk foods must be stored at a temperature of 4C or less or greater than 60 C at all times. 3) Improper reheating - The water temperature held hot by using a sous vide device to reheat bags of cooked meat was measured at 68C. - All high-risk cooked foods must be reheated to 74C. - Temperature adjusted.
- 20. Do food handlers at the facility have adequate food safety training?
- *Violation outstanding from previous inspection. Provide proof of basic training for staff member(s).*Food handlers lack knowledge in food safety.Complete a basic food safety course and provide certification.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- *Violation outstanding from previous inspection. Provide proof of basic training for staff member(s).*Food handlers lack knowledge in food safety.Complete a basic food safety course and provide certification.
- 20. Do food handlers at the facility have adequate food safety training?
- Demand Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink in the trailer was not stocked with paper towels at the time of the inspection. Paper towels were added during the inspection. Please ensure that all hand washing sinks are always stocked with liquid hand soap, paper towels, and running hot/cold water.
- 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 was not available in the trailer at the time of the inspection. It was determined that the hot water heater was not operating properly. To rectify the issue the trailer was hooked into the stalls hot water supply. After the plumbing work was completed, it was confirmed that hot water was available at all the sinks in the food trailer.
- 20. Do food handlers at the facility have adequate food safety training?
- *Violation outstanding from previous inspection. Provide proof of basic training for staff member(s).*Food handlers lack knowledge in food safety.Complete a basic food safety course and provide certification.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Food handlers lack knowledge in food safety.Complete a basic food safety course and provide certification.*Violation outstanding from previous inspection. Provide proof of basic training for staff member(s).*
- 20. Do food handlers at the facility have adequate food safety training?