Wild Rose Shows - Fry Trailer - EDM-816
450 South Avenue Spruce Grove AB T7X 3A4 · Food - Mobile Vendor
15 inspections
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Shredded cheese was observed at 17°C. The operator indicated that the cheese had been brought out approximately 30 minutes prior to the inspection. It was also noted that the cheese was stored adjacent to a hot holding unit, which may have contributed to the rapid increase in temperature.Ensure that high-risk food items, such as shredded cheese, are maintained at 4°C or below to minimize bacterial growth and prevent contamination. Store cold foods away from heat sources, including hot holding units, and monitor temperatures regularly to ensure foods remain within safe temperature limits.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach/water sanitizer measured at 50 ppm; sanitizer test strips on-site. Corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Shredded cheese was observed in a stainless-steel container with a measured temperature of 9°C. The container was resting on ice cubes; however, it was not fully submerged in ice, which may compromise temperature control.The operator was instructed to either fully submerge the container in ice or remove the cheese in smaller portions to ensure it is maintained at or below 4°C. Alternatively, (2-hour limit) with proper labeling may be used.During the inspection, the operator corrected the issue by fully submerging the stainless-steel container in ice.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The bottom part of the cooler measured 10C.Cheese in the cooler was moved to the top part of the cooler, which was <4C.Ensure high risk items are maintained at 4C or less.
- 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 could not be located during inspection.Inspector left some test strips on site.Ensure test strips for the sanitizer in use are present at all times during operation. Test strips must be used to verify sanitizer concentration each time a solution is made, and if the solution is used more than one day, each day prior to use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- All three sink compartments had items in them.Ensure one compartment is kept free and clear for handwashing at all times.Items were removed from one compartment during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Gravy container on stove once again uncovered during follow up site visit. Cover is to REMAIN ON CONATINER AT ALL TIMES to prevent possible contamination. Note - corrected during inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Gravy container on stove not covered. Cover required at all times to prevent possible contamination. Note - corrected during inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No ready to use sanitizer available.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Scoop handle was submerged in dry food container and disposable 1 pound serving tray was being as a scoop as well.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.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash sink did not have soap.This was corrected during the inspection.
- 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?
- Water was not running at time of inspection. Ensure water is up and running before food is prepared.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Duct tape is being used on a hot dog roller unit's lid cover (plastic lid cover is cracked)Duct tape cannot be cleaned properly. Operator updated that new lid has been ordered already and will be installed once received.
- 23. Is the facility maintained in a clean and sanitary condition?
- A new bleach water sanitizer had not been made as the facility did not have water running when the inspection was conducted. Please ensure a proper bleach water solution with a 100-ppm concentration is made before food is prepared.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Duct tape is being used on a hot dog roller unit's lid cover (plastic lid cover is cracked)Duct tape cannot be cleaned properly. Operator updated that new lid has been ordered already and will be installed once received.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Demand Inspection
2 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?
- Water was not running at time of inspection. Ensure water is up and running before food is prepared.
- 23. Is the facility maintained in a clean and sanitary condition?
- A new bleach water sanitizer had not been made as the facility did not have water running when the inspection was conducted. Please ensure a proper bleach water solution with a 200 ppm concentration is made before food is prepared.
- 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?
- Demand Inspection
2 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?
- Water was not running at time of inspection. Ensure water is up and running before food is prepared.
- 23. Is the facility maintained in a clean and sanitary condition?
- A new bleach water sanitizer had not been made as the facility did not have water running when the inspection was conducted. Please ensure a proper bleach water solution with a 200 ppm concentration is made before food is prepared.
- 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?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach-water sanitizer in a spray bottle was measured at 50 ppm bleach concentration at time of inspection. Ensure all sanitizer buckets/bottles have a strength of 100 - 200 ppm chlorine. This can be made by mixing 1/2 - 1 tsp bleach/liter of water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chest freezer was measured at -8 C. Ensure all freezers are at -18 C or colder. Operator was just getting ready to put frozen hot dog, fries in this unit.Observed chest freezer plugged in this mobile unit's plug in at the time of inspection
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach-water sanitizer in a spray bottle was measured at 50 ppm bleach concentration at time of inspection. Ensure all sanitizer buckets/bottles have a strength of 100 - 200 ppm chlorine. This can be made by mixing 1/2 - 1 tsp bleach/liter of water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chest freezer was measured at -8 C. Ensure all freezers are at -18 C or colder. Operator was just getting ready to put frozen hot dog, fries in this unit.Observed chest freezer plugged in this mobile unit's plug in at the time of inspection
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?