The Grazing Wagon - EDM-144
144 - 613 Condor Road NW 05-39-04 W5 Condor AB T0M 0P0 · Food - Mobile Vendor
3 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were noted to be sitting out when not in use. The operator promptly filled a bucket of 100ppm bleach solution to store the cloth. Please ensure cleaning cloths are submerged in sanitizing solution when not in use.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Please ensure temperature records of all refrigeration units and hot-holding units are maintained.Templates have been provided.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The hot-holding units measured between 45-55C when first tested. The operator indicated the foods had just been added in. When checked later on, food temperatures were >60C.Please ensure hot-holding units are able to consistently maintain a temperature >60C.
- 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?
- The hand sink was not equipped with hot water during the event. The operator was asked to designate one basin of the 3-compartment sink for dishwashing (which did have hot running water) for handwashing for the duration of the event. Please ensure hot running water is available for all sinks for future events.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please ensure the clutter in the area where the hand sink is located is removed, and the entire unit is kept in a clean and organized condition.Please also ensure that cleaning records are maintained. Template has been provided.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine-based sanitizer available when tested was >200pmm; operator diluted the sanitizer to the correct concentration.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator had test strips for Quats sanitizer but is using chlorine-based sanitizer. *** Please obtain chlorine test strips. ***
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions