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The Keep Kafe - NTH-1097

9804 99 Avenue Lac La Biche AB T0A 2C0 · Food - Mobile Vendor

5 inspections

  1. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One compartment of the sanitizing sink was tested and found to contain a chlorine sanitizer concentration of approximately 50 ppm. During the inspection, the operator adjusted the sanitizer solution to achieve an appropriate concentration.Ensure that sanitizer solutions are prepared and maintained at the required concentration in accordance with the manufacturer's instructions. Sanitizer concentrations should be checked regularly using appropriate test strips to verify effective sanitization.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was observed to be leaking and was difficult to operate at the time of inspection. Handwashing sinks must be maintained in good repair and be readily accessible to facilitate proper hand hygiene. The operator advised that repairs are planned to address the issue.Ensure that the handwashing sink is repaired and maintained in good working order. Plumbing fixtures should be kept free of leaks and be easy to operate to support effective handwashing practices at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No documentation was available on-site to verify that the commercial cooking exhaust system had been inspected, cleaned, or serviced. The system must be maintained in compliance with applicable fire safety requirements and regulations.Ensure that the exhaust hood system is inspected and serviced by a qualified commercial kitchen exhaust cleaning contractor, fire protection company, or other qualified service provider, as required by applicable fire safety requirements. Alternatively, if a Fire Code Officer provides information in writing that the unit does not require professional cleaning or servicing, this requirement will be considered met.
  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The potable water hose is noted to be wrapped in duct tape near the dispensing nozzle. The hose must be maintained in a manner to ensure it can be easily cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust is noted on the door window screen.Ensure that the screen is cleaned and maintained clean.
  3. Monitoring Inspection

    5 infractions

    • 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?
      • A bacteriological water sample has not been submitted. Ensure a water sample is submitted by June 2 or 3, 2025.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Non-Critical)?
      • An open container of deep fryer oil is noted outside on the side of the storage trailer with discarded cardboard boxes and other items.Ensure that the oil is covered when placed here to be discarded. The area must be free of clutter and other discarded items to prevent pest harborage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The coffee maker and pot are noted to have buildup of grime.2.A potable water tank is stored outside and is noted to have what appears to be rainwater on the lid of the tank. 3.The potable water hose is stored inside a bin that has water and the lid of the bin has buildup of dirt.4.The potable water hose is noted to be wrapped in duct tape near the dispensing nozzle. 5.A carboard box inside the cabinet under the service window is being used to store customer food containers and drink cups.1.Ensure the coffee maker and pot are washed, sanitized and maintained clean.2-3. All tanks and hoses used for transfer of potable water must be stored in a manner that keeps these items clean and sanitary.4.The hose must be maintained in a manner to ensure it can be easily cleaned and sanitized.5.Ensure that a storage container that is nonabsorbent, smooth and easily cleanable is used to store food containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Dust buildup is noted on the wall behind the grill.2.Dust is noted on the door window screen.1-2.Ensure all the indicated areas are cleaned and sanitized.4.The storage areas must be decluttered to allow for cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Vent hood grills have heavy buildup of grease and dust. 2.Panel beside the deep fryer has heavy grease and dust buildup.3.The area underneath the milkshakes machines is noted to have heavy grime and food spills.4.Floors under the deep fryer have food debris and oil buildup.5.Clutter is noted around the food storage trailer with various objects and items.1-5.The indicated areas and items and areas require cleaning.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Dust buildup is noted on the wall behind the grill.2.Dust is noted on the door window screen.3.Floors in the back storage area is noted to be dirty.4.Clutter is noted in the back storage trailer. 1-3.Ensure all the indicated areas are cleaned and sanitized.4.The storage areas must be decluttered to allow for cleaning.
  5. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine bleach sanitizer solution is noted to be mixed with another chemical. Ensure that plain bleach is used and mixed with water only and maintained at a concentration of 200 ppm. Staff prepared a new chlorine bleach sanitizer solution during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge beside the grill is measured to be 7.8-8.8 degrees Celsius. Ensure that fridge can maintain temperatures at or below 4 degrees Celsius. Foods in the fridge stored longer than 2 hours are discarded during the inspection (milk, cream, mayonnaise and cheese). Staff are advised not to store foods in this fridge until it can be measured to maintain temperatures at or below 4 degrees Celsius.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Non-Critical)?
      • 1.A fly swatter is noted hanging on the wall near the door which indicates that flies and bugs might be killed on surfaces using a fly swatter resulting in possible contamination of food contact surfaces. 2.A hose is noted on the floor in the storage trailer, staff advised that it is being used to transfer potable water from a tank into the food trailer tank. Staff did not know if the hose is a potable water hose.1.Ensure that flies or other insects are not being swatted with a fly swatter. Staff are advised that a fly light or another method for controlling flies would need to be implemented.2.Ensure only potable water hoses are used for transferring potable water into the tank. The hose must also be stored in a proper manner to be maintained clean and sanitary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Grime buildup is noted on door handles of the fridges and top of the freezer in the back. 2.The area around the sinks is noted to be unclean and cluttered.3.Stainless steel fridge in the back needs to be cleaned and sanitized.4.Dust buildup is noted on the wall behind the grill.5.Dust is noted on the door window screen.6.Floors in the back storage area is noted to be dirty and water pooled on the floor. 7.Clutter is noted in the back storage trailer. 1-6.Ensure all the indicated areas are cleaned and sanitized.7.The storage areas must be decluttered to allow for cleaning.