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The Stop Coffee House - CGY-392

115 Government Road Diamond Valley AB T0L 0H0 · Food - Mobile Vendor

4 inspections

  1. Monitoring 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?
      • The handwashing sink in the mobile unit was obstructed at the time of inspection. Used cleaning cloths were being stored in the handwashing sink and a cooler was being stored in front of the handwashing sink at the time of inspection.- Cleaning cloths and cooler were moved during the inspection making the handwashing sink accessible.
  2. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A cooking area containing a deep fryer and barbeque was observed outside of the mobile unit on an adjacent deck. There is no handwashing sink within the vicinity of this area where food handling would be expected to take place. Move deep fryer into the mobile unit to be more readily accessible to the available handwashing sink or provide a suitable mobile sink in this outdoor area for the purpose of handwashing. The use of an outdoor barbeque may be appropriate provided that no food handling is being conducted, with food transferred via utensils to and from covered containers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling above the deep fryer was made of wood and had exposed gaps/joints.- Ensure that the ceiling is smooth and easily cleanable. Grease accumulation will make the area hard to clean and may present a fire risk.
  3. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A display thermometer for the refrigerator used to store meat and other perishable foods was not available. Acquire a suitable display thermometer for this cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the diluted chlorine sanitizer in use at this facility were not available at the time of inspection. Acquire suitable chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A cooking area containing a deep fryer and barbeque was observed outside of the mobile unit on an adjacent deck. There is no handwashing sink within the vicinity of this area where food handling would be expected to take place. Move deep fryer into the mobile unit to be more readily accessible to the available handwashing sink or provide a suitable mobile sink in this outdoor area for the purpose of handwashing. The use of an outdoor barbeque may be appropriate provided that no food handling is being conducted, with food transferred via utensils to and from covered containers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling above the deep fryer was made of wood and had exposed gaps/joints.- Ensure that the ceiling is smooth and easily cleanable. Grease accumulation will make the area hard to clean and may present a fire risk.
  4. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cooking area containing a deep fryer was observed outside of the mobile unit on an adjacent deck. The deep fryer is outdoors without any form of protection from contamination. Move deep fryer into an appropriate area inside the mobile vending unit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A display thermometer for the refrigerator used to store meat and other perishable foods was not available. Acquire a suitable display thermometer for this cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the diluted chlorine sanitizer in use at this facility were not available at the time of inspection. Acquire suitable chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A cooking area containing a deep fryer and barbeque was observed outside of the mobile unit on an adjacent deck. There is no handwashing sink within the vicinity of this area where food handling would be expected to take place. Move deep fryer into the mobile unit to be more readily accessible to the available handwashing sink or provide a suitable mobile sink in this outdoor area for the purpose of handwashing. The use of an outdoor barbeque may be appropriate provided that no food handling is being conducted, with food transferred via utensils to and from covered containers.
    • 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 most recent bacteriological water sample for this mobile food vendor was taken in May 2023. The conditions of your food handling permit require a bacteriological water sample from the mobile food vendor's freshwater holding tank to be submitted at least once per year. A bacteriological water sample was taken by PHI onsite during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single-use customer utensils were observed being stored in a nearby storage shed without any form of protection. The construction of this structure raises concerns of potential contamination of utensils and equipment from pests and debris. Ensure that food utensils and containers are fully covered and sealed to prevent potential contamination.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Cooking appliances, including a barbeque and deep fryer, were observed operating on a deck directly adjacent to the mobile vendor unit. There is no record of plan approval for this cooking area.Do not undergo major modifications in facility design or operations without prior consultation from a Public Health Inspector.