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Toyosi's Kitchen - Events

421 6 Avenue S Lethbridge AB T1J 0Y7 · Food - Special Event

5 inspections

  1. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine spray was extremely strong, rebleaching the test strips. Sanitizer was diluted during the inspection. Mix 1/2 teaspoon plain bleach per litre of water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection, some chicken was reheated in the oven as it measured approximately 45°C. Spring rolls were also under required hot holding temperature. Do not leave cooked foods at room temperature.As soon as food is cooked, it must be transferred to hot holding (>60°C) to maintain proper temperature control and prevent pathogen growth.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The vendor did not have a temporary handwashing station set up at the start of the event. As per special event sink requirements, when a vendor is portioning and serving perishable foods, a handwashing sink must be available in the booth. The operator was approved to share the temporary hand sink with a neighboring vendor.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions