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White Hats Food Trucks Co.

1195 Rio Dr S Kelowna BC V1V 2L3 · Mobile Vendor Type B – Food Service

2 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed two cups of prepared popping boba stored in a fridge operating at 10–12°C. Ensure that once opened, popping boba is kept in a fridge at 4°C or less.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Observed the fridges and freezers to be missing internal thermometers. Please ensure all fridge and freezer units are equipped with a thermometer. 2) After discussions with staff, it was determined that temperature checks for the retail fridge and freezer are not being completed. Please implement a monitoring log to record fridge and freezer temperatures at least once daily and document any corrective actions taken if temperatures are out of range. 3) No chlorine test strips were available on site. Please obtain chlorine test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed a bleach mixture at a concentration greater than 200ppm. After discussions with the operator, it was determined that bleach was transferred from a larger bottle to the spray bottle without diluting it with water. Discussed that when bleach is above a concentration of 200ppm, it is no longer considered food-safe and requires a potable water rinse.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Discarded Bars of Cheese that were measured to be at 4 C to 60C at time of inspection. In addition, these bars of cheese were "floppy". Also discarded open sauces. Operator told to keep all PHF's at 4C or less, or 60C or higher. Potentially Hazardous Foods must not be stored at a temperature between 4C to 60C.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing Sink does not have hot water - problem with the heater itself turning off. Overtime the water did become hot but then the heater would shut off. Staff said that this would be fixed prior to next event. Water is still available for handwashing.