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Wolf's Catering & BBQ - CGY-1645

4421 Quesnay Wood SW Calgary AB T3E 7K4 · Food - Mobile Vendor

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 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 last bacterial water sample was submitted in 2024. - Annual bacterial water samples required. Bacterial water sample collected during the inspection.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket was measured at 0 ppm. Fresh bleach sanitizer bucket was prepared and measured 100 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was wearing a dirty apron.The food handler promptly changed his apron.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pre-package butter were kept on a table outside at 11.7°C.The pre-package butter were kept in an ice bath.
    • 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 operator is operating without a satisfactory water result.Water sample was taken and submitted to Prov Lab.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the prep cooler cutting board.Resurface or replace the cutting board.
  3. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on surfaces.Immerse cleaning cloths in a sanitizer between uses.
    • 09. Are chemicals stored and handled in a safe manner?
      • A jug that contained pure bleach was not labeled to indicate it content.Label all chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Onion rings and fries measured 49C and 56C in chafing dishes fueled by open flame.2) Beans and burger patties measured 48.5C and 56.1C on the steam table.Store foods at 60C or higher during hot holding.
    • 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 wastewater system was modified without approval.Comply with the requirements outlined on the inspection report from the Industrial Compliance Inspector.Enclose the Culligan pumping system with a secondary containment to prevent overflowing or splashing of wastewater.Operate the lever slowly when the valve is opened to allow drainage of wastewater from the holding tank into the Culligan pumping system.Monitor the plumbing system closely especially in wet weather conditions.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There was a foul odor from wastewater stored in uncovered storage containers on the ground. Cover the storage containers with wastewater to eliminate odor and collection of rainwater.Have the hauler remove wastewater at the next collection.