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Barbacoa

C - 470 South Avenue Spruce Grove AB T7X 2E9 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One deficiency was noted. The line cooler measured 11C.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips for the bar dishwasher have been ordered.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility uses lactic acid Sink and Surface Cleaner/Sanitizer from Ecolab. During the inspection the test strips showed that the solution strength was not reaching the appropriate levels deemed necessary by Ecolab. Ensure the dispenser is assessed by Ecolab to ensure it is at the appropriate concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large ice cubes were stored in a stand up freezer with frozen raw meats/fish. Ensure ice cubes are stored in a manner that prevents cross contamination risks.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips for the bar dishwasher have expired. Ensure new ones are obtained to test the sanitizer solution.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A black plastic garbage bag was being used as a barrier between clean dish storage and a large garbage can. Discussed with manager that this is not a cleanable surface and should be removed. There is also a risk of cross contamination to the clean dishes by having this large garbage can stored in this area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Equipment used to cut/make dough observed with food debris. Ensure all food equipment is kept in a clean and sanitized manner after use.2. Dish racks observed to have a dark grime/build-up, ensure they are cleaned to remove this material.3. Ice scoops in the kitchen and at the bar were being stored in a manner that could cause contamination. Ensure scoops are stored in a clean/sanitized food grade container when not in use.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not being stored in a sanitizing solution. Cleaning cloth was observed on the kitchen counter. The cloth was stored in a bucket of sanitizing solution during inspection.Please ensure used cleaning cloths are always stored in a sanitizing solution when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas/corners in the facility require some cleaning. Dirt and debris were observed underneath counters and shelves (including dry storage shelves), and underneath the dishwashing area. Please clean these areas and all hard-to-reach corners. Ensure the entire facility is always maintained in a sanitary condition.