Wonton Ninjas - CGY-2163
941 Cranston Drive SE Calgary AB T3M 1B2 · Food - Mobile Vendor
14 inspections
- Demand Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer solution was tested at 1000ppm.- Operator remade solution and was tested correctly at 100ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The frozen dumplings were observed in an unpowered hard top cooler. - Operator was instructed to move them to the electric cooler. **Do not store high risk food items in unpowered hard top coolers as they do not maintain temperature for long period of times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Repeat violation August 1,2025The hot holding unit was still missing a light bulb.Replace the light bulb.Previous violationHot holding unit was missing a light bulb. **Replace the light bulb. **Ensure hot holding unit is able to maintain the food at 60*C or above at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Demand Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Hot holding unit was missing a light bulb. **Replace the light bulb. **Ensure hot holding unit is able to maintain the food at 60*C or above at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) A container of garlic mixture was left out at room temperature without temperature control. Garlic mixture was measured at 25 degrees C. Discarded the garlic mixture. 2) Deep fried wontons were measured between 36.6 to 37 degrees C and chicken wings were measured at 48.5 degrees C underneath the heat lamps. One of the heat lamp light bulbs was burnt out. Discarded the deep-fried wontons and chicken wings. 1 to 2) Store perishable foods at 4 degrees C or below or at 60 degrees C or higher.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Hot holding unit was missing a light bulb. **Replace the light bulb. **Ensure hot holding unit is able to maintain the food at 60*C or above at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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?
- Initially there was no water available at all at the three compartment sink.Operator made an adjustment to the pump, and then water became available. Ensure that water is fully functional before beginning any food preparation.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No drain plugs on site for sinks.Obtain suitable plugs.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips on site were loose and not in a sealed container with the color comparing chart. Obtain proper test strips/kit.
- 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?
- Hot water was luke warm at time of inspection.Temperature measured around 25 degrees Celsius.Repair or replace hot water tank.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Holes present on the top surface of the freshwater tank which will allow the water to be easily contaminated. The freshwater tank must be properly sealed to protect the potable water from contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine sanitizer strips were not available. The operator was able to get a roll from the other food truck.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- FHP was not displayed for the public view. Please make sure FHP is displayed for the public view.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Caulking at the dishwashing and handwashing sink was peeling off. Please make sure caulking is properly repaired, re-caulk the surface.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
2 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- FHP was not displayed for the public view. Please make sure FHP is displayed for the public view.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Caulking at the dishwashing and handwashing sink was peeling off. Please make sure caulking is properly repaired, re-caulk the surface.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Initial Inspection
0 infractions
- Demand Inspection
3 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?
- Despite having a 45L hot water tank, the water would not get and stay hot.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Taps continuously leaking at triple sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep line cooler's internal temperature was 10 degrees Celsius.
- 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?