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The Dogfather - CGY-594

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

21 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 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?
      • Unsatisfactory bacteriological water results received from the ProvLab for the facility. Resample water for the facility.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine in sanitizer spray bottles was measured at 0 ppm. - Operator did not have any bleach to prepare another solution at the time of inspection. - Staff member was able to purchase bleach while on-site.- Ensure to have an adequate supply of chlorine to prepare sanitizer solution for surface sanitizing as well dishwashing for the duration of the festival.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of sausages under hot holding was measured at 54C. - All high risks foods under hot holding must be held at a temperature greater than 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No bleach available on-site to prepare a sanitizer solution for dishwashing at the time of inspection. - Staff member was able to purchase bleach while on-site.- Ensure to have an adequate supply of chlorine to prepare sanitizer solution for surface sanitizing as well dishwashing for the duration of the festival.
  8. Demand 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?
      • There was no paper towels or paper towel dispenser available at the hand wash sink in the dep frying area.A paper towel roll on a dispenser was brought to the hand wash sink.
  9. Demand 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?
      • There was initially no hand soap available at any hand wash sink (only hand sanitizer was available).Hand soap bottles were brought in and placed at each hand sink.
  10. Demand Inspection

    0 infractions

  11. Monitoring Inspection

    0 infractions

  12. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Hot dogs were being assembled on a chest freezer lid without the use of a cutting board. Ensure food handling occurs only on surfaces that are routinely cleaned and sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooked sausages stored at room temperature. - Ensure perishable foods are stored at a temperature less than 4C or greater than 60C at all times. 2) Perishable foods stored in an ice bath were partially above the ice level. - If an ice bath is used, ensure the food container or bags is fully surrounded by ice. Internal temperature must be maintained at 4C or less at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the handwashing sink was empty at the time of the inspection. Please ensure all hand washing sinks are always stocked with paper towel, liquid hand soap, and hot/cold running water to facilitate proper hand washing.
  13. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A white domestic cooler/freezer was not operating properly. The cooler portion had an ambient air temperature of 23C, and the freezer portion had an ambient air temperature of 3C. The following food items were stored in the cooler and were discarded at the time of the inspection:- 7 packages of cheese curds - 15C-19C- 1 bag of shredded cheese - 17C- 2 packages of bacon - 17C- 1 container of opened Ketchup - 17C- 2 containers of opened relish - 17C- 1 container of opened thousand island dressing - 17CThe following food items were stored in the freezer portion and were kept in the freezer due to the temperature being satisfactory for a cooler temperature (4C or less). The food can be used but should not be frozen again.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Multiple food items were left without any temperature control. The following items were temperature abused and were discarded at the time of the inspection:- Hot dogs in three-compartment sink - 22C and 23C- Bacon in the three-compartment sink - 26C- Corndogs in sink in the trailer (5 boxes) - 23-25C - Soaking cut fries - 26C- Soaking spiral potatoes - 25C2) Multiple boxes of frozen hot dog wieners were left in the sun in the stall. The temperatures ranged from still frozen to 22C.The hot dogs were moved to a functional cooler at the time of the inspection. Do not leave food out at room temperature, all food must be kept under temperature control to reduce the risk of pathogen growth and foodborne illness.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the three-compartment sink was empty at the time of the inspection. Please ensure all hand washing sinks are always stocked with paper towel, liquid hand soap, and hot/cold running water to facilitate proper hand washing.
  14. Demand Inspection

    0 infractions

  15. Demand Inspection

    1 infraction

    • 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?
      • Sinks were not plumbed into water or waste water.Have all sinks plumbed into water and waste water.
  16. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked sausages in hot holding were not able to kept above 60c, measured at 56.8C. - Ensure hot held foods are kept above 60C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease/oil was leaking on the ground from the trailer. It appears this oil was coming from the back corner of the trailer which would be near the fryers.-clean the trailer; ensure oil is not leaking.
  17. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Bags of chips were stored next to the handwash sink and were splashed with water during handwashing.-remove food items/food equipment from the handwash sink. Food can be contaminated during the handwashing process.2) Relish for customers, was stored uncovered.-all food must be protected from contamination, especially those items for customer self-service.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Bags of fries were stored on the water holding tank, and on milk crates without temperature control. The fries had a surface temperature of 7Celsius.-ensure all frozen items are stored in a freezer/cooler and ensure it's below 4Celius (or -18C if you want it to remain frozen).2) There was no ice in the coolers where hot dogs and fries were stored. The surface temperature was between 3-7Celsius.-ensure any items stored in the cooler measure 4Celsius or less; ice or something similar will need to be used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease/oil was leaking on the ground from the trailer. It appears this oil was coming from the back corner of the trailer which would be near the fryers.-clean the trailer; ensure oil is not leaking.
  18. Monitoring Inspection

    0 infractions

  19. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Grilled onions and cooked sausage were being stored at room temperature in an insert beside the grill.Grilled onions and cooked sausage were moved to the grill during inspection to be reheated. Ensure that hot perishable food is stored with temperature control and maintained at 60 degrees Celsius or higher at all times.
  20. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing bucket available.Sanitizing bucket was prepared and cleaning cloths was placed therein at 100ppm.
  21. Demand Inspection

    0 infractions