Wow Store - Events
3731 50 Avenue Red Deer AB T4N 3Y7 · Food - Special Event
9 inspections
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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?
- The vendor was portioning and serving tteokbokki and had a temporary handwashing station set up for a 5-day special event. The operator was directed to either have a plumbed handwashing station with hot and cold running water or ensure that all food is prepackaged from an approved food facility.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management 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?
- The vendor was portioning and serving tteokbokki and had a temporary handwashing station set up for a 5-day special event. The operator was directed to either have a plumbed handwashing station with hot and cold running water or ensure that all food is prepackaged from an approved food facility.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding temperature of chicken bites was at 50 C.Hot holding temperature is required to be 60 C or higher at all times.The hot holding unit must be preheated and capable of maintaining food at or above 60 C.The temperature for the hot holding unit did increase to 60 C after stirring of the contents and keeping the lid closed. Please note that for future events measures must be implemented to ensure the temperature of food placed in a hot holder does not drop below 60 C.Corrected at time of inspection.A metal stem thermometer should also be available for use.Infra-Red thermometer was available.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Demand Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach was measured to be greater than 200ppm at the time of inspection. The solution was diluted to 100ppm. Please ensure that the bleach sanitizer is diluted to 100ppm to ensure proper cleaning and sanitation of surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?