Skip to content
Loading map…

Antojitos Wholesale Foods Inc.

120 - 333 6 Street Lethbridge AB T1J 2C7 · Food - General

11 inspections

  1. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle of sanitizer was observed to be unlabeled. The operator labeled it during the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 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 ventilation hood is past its cleaning due date.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not observed in the white fridge located in the back storage area. Ensure a thermometer is placed in the fridge to monitor its temperature.
    • 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 ventilation hood is past its cleaning due date.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Three of four sanitizer spray bottles measured 0 ppm chlorine as staff were filling them from a dispenser that is no longer in use (no chemical supplied to it). Please make all staff aware that the sanitizer must be mixed manually by adding 1/2 teaspoon of unscented bleach per litre of water. This was corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meats in the hot holding unit were measured between 30–50°C. Staff were placing food directly from the fridge into the hot holding unit to reheat. These units are not designed to reheat food quickly or to safe temperatures. All potentially hazardous foods must be reheated to an internal temperature of 74°C before being placed in hot holding. Once reheated, food must be maintained at 60°C or higher. Staff began preparing a steam bath to properly reheat all foods before placing them in the warmer. A thermometer was available to confirm temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A few chlorine test strips were provided to the operator; please obtain your own.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer, in the sanitizer bottles, was higher than 200ppm. This was corrected at the time of inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility uses the three-compartment manual dishwashing method. Chlorine test strips were not available for testing the chlorine sanitizer concentrations. Please ensure that testing strips are provided to ensure correct concentration of the chemical is achieved for effective sanitizing.
    • 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 hood vents were due for servicing in 2020. Please ensure that the hood vents are serviced to prevent the risk of a fire.
  7. 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)?
      • There was no sanitizer in the sanitizing compartment for manual dishwashing. This was corrected at the time of inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility uses the three-compartment manual dishwashing method. Chlorine test strips were not available for testing the chlorine sanitizer concentrations. Please ensure that testing strips are provided to ensure correct concentration of the chemical is achieved for effective sanitizing.
    • 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?
      • The food handling permit was not posted in the facility. Please ensure that the permit is printed and posted in a location where it is visible to the public.
    • 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 hood vents were due for servicing in 2020. Please ensure that the hood vents are serviced to prevent the risk of a fire.
  8. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In freezer #3, the empanadas, were being stored in garbage bags. Please ensure that food is stored in food grade containers and materials 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?
      • The food handling permit was not posted in the facility. Please ensure that the permit is printed and posted in a location where it is visible to the public.
    • 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 hood vents were due for servicing in 2020. Please ensure that the hood vents are serviced to prevent the risk of a fire.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 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 basement food production area does not have a plumbed in handwash sink. The operator will be using a portable sink with potable and grey water tanks (used in the permitted mobile operation). Food production will only occur three days a week, and the operator has committed to always having the portable sink in the area during times of food preparation.Operator has committed to installing a plumbed in sink.
  11. Initial Inspection

    2 infractions

    • 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 floor and wall between the storage room and the main kitchen is not properly finished. The walls and ceilings in the basement food preparation room are not properly finished.Please ensure all surfaces are properly finished, impervious to moisture, and smooth and easily cleanable. The basement food preparation room cannot be used for food preparation until it has been properly finished.
    • 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 basement food production area does not have a plumbed in handwash sink. The operator will be using a portable sink with potable and grey water tanks (used in the permitted mobile operation). Food production will only occur three days a week, and the operator has committed to always having the portable sink in the area during times of food preparation.Operator has committed to installing a plumbed in sink.