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Wild Rose Shows - Donut Trailer 2 - EDM-1180

450 South Avenue Spruce Grove AB T7X 3A4 · Food - Mobile Vendor

13 inspections

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer (chlorine) solution was at 50ppm.New sanitizer solution was prepared, and a 100ppm chlorine was achieved.Ensure that sanitizer is at 100ppm chlorine for effective sanitization.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic utensils were stored with the food-contact end ("business end") facing upward, increasing the risk of contamination from handling and environmental exposure.Store utensils with the food-contact end facing downward or protected to prevent contamination. Ensure employees handle utensils by the handle only when storing, dispensing, or retrieving them.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was observed during inspection. Facilities are required to use sanitizer to prevent cross-contamination on food prep surfaces. Required the operator to make a sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop was observed to be left in the flour bin. All utensils used in food preparation or contact must be cleaned and sanitized after every use. Required the operator to remove, clean and sanitize the scoop.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fruit fillings were stored outside. Directions on the containers were to refrigerate after opening. High risk foods are required to be stored between 0 to 4c to prevent bacterial growth. Required the operator to immediately store the fillings in the fridge.
  4. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One bleach container measured 0 ppm.A new bleach solution was prepared during inspection.Ensure bleach solutions are maintained at 100-200 ppm at all times. Verify concentration with a test strip each time a solution is prepared and at least daily if solutions are used over multiple days.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dough sitting in a mixer was uncovered.Ensure all food is covered to help prevent contamination.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach and water solution tested at 50 ppm.Solutions used for sanitizing equipment should be at 100 parts per million (ppm) available chlorine
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Scoop handle was submerged in dry food containers. Please ensure that proper storage of scoops in dry storage containers to avoid contamination with bare hands. Proper scooping methods were discussed at the time of inspection. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler was at 6 Celsius.No high-risk food items were stored in it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exterior surfaces of dry storage container (cinnamon powder) have accumulation of dust particles on them. Please clean this storage container now and on regular basis.
  10. Risk Management Inspection

    0 infractions

  11. Demand 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?
      • 1) Hand sink had other items in it (obstructed) and no soap was present when inspector arrived. Ensure hand sink remains unobstructed and has liquid soap and paper towel at all times.
  12. Monitoring Inspection

    0 infractions

  13. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Measured 0 ppm Chlorine sanitizer in wiping cloth bucket at the time of inspeciton. Instructed operator to put some bleach and it was measured at 100 ppm .
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Reach-in cooler was measured at 7 C at the time of inspection. Mini donut mixture stored in this cooler unit. Operator turned this unit colder at the time of inspection. Ensure all coolers are at 4 C or colder for storing higher risk food.