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Zilford's Fried Chicken - CGY-1032

1510 11 Avenue SW Calgary AB T3C 0M9 · Food - Mobile Vendor

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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?
      • **OUTSTANDING**Last water sample was collected May 01 2025 from food truck handsink. Provided new operator, Crystal Mackey with a water bottle with access code (8824687) on requisition form
  3. 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?
      • **CORRECTED**1. There was no hot water available, and the hot water tank was not turned on. The Operator plugged in the hot water tank during the inspection. The Inspector instructed the Operator not to prepare any food or open to the public until a re-inspection was conducted to confirm hot water was available.**Re-inspection conducted and confirmed hot water was available.
    • 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?
      • **OUTSTANDING**Last water sample was collected May 01 2025 from food truck handsink. Provided new operator, Crystal Mackey with a water bottle with access code (8824687) on requisition form
  4. Demand 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?
      • Last water sample was collected May 01 2025 from food truck handsink. Provided new operator, Crystal Mackey with a water bottle with access code (8824687) on requisition form
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1, The preparation cooler measured 11C using a probe thermometer. The temperature displayed on the operator's thermometer displayed 11C. 2. The standing cooler measured 8C using a probe thermometer. The temperature displayed on the operator's thermometer displayed approximately 10C. High-risk foods such as raw chicken, milk and cooked pasta were stored inside. The temperature for both coolers were assessed twice in two separate visits (fifteen minutes apart). The temperature for both coolers failed to maintain a temperature below 4C. Coolers must maintain a temperature below 4C to prevent bacterial growth on high-risk food items. Repair or replace the cooler and ensure the temperature of the coolers are regularly monitored.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The operators were using a quats sanitizer solution - no quats test strips were available. Obtain quats test strips and ensure the quats sanitizer solution is regularly tested.
    • 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?
      • Food handling permit was not present onsite. **Ensure food handling permit is available onsite at all times.
  7. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer spray bottle was not labelled. **Ensure sanitizer buckets/spray bottles are labelled with their contents to prevent cross contamination.
    • 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?
      • Food handling permit was not present onsite. **Ensure food handling permit is available onsite at all times.
  8. Initial Inspection

    0 infractions

  9. Demand Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine based sanitizer in spray bottle was way too strong. Solution bleached out test strip.Use 1/2 tsp of regular bleach in 1L of water to generate a 100ppm chlorine based sanitizing solution.
    • 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 temperature only measured 30 degrees Celsius.Requirement for hot water is 45 degrees Celsius minimum.Must be able to fill both sinks 1/2 to 3/4 full with hot water at 45 degrees Celsius without running out.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and dirt present in hard-to-reach areas of the floor.All surfaces must be clean and well maintained.