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barBURRITO

1010 - 1155 Cornerstone Boulevard NE Calgary AB T3N 1A9 · Food - General

5 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Pails of quat sanitizer in the front service area measured between 0 to 100ppm.Fresh 200 ppm quat sanitizer was prepared during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone was stored on the food preparation surface of an undercounter cooler with triple doors.The cell phone was stored in a separate area away from food handling/ food storage during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were debris and hair under the equipment storage shelf.Clean the floor including hard-to-reach areas.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in a pail was turbid, and it was dirty with debris.Fresh 200 ppm quat sanitizer was prepared during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained glass cleaner and degreaser were not labeled to indicate their contents.These spray bottles were labeled during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Quat sanitizer in the dishwashing sink measured 500 ppm. The sanitizing solution was dirty with debris.Manually dilute quat sanitizer to 200 ppm until the chemical dispenser is calibrated to dispense sanitizer at the correct concentration. Clean and rinse dishes properly prior to the sanitizing procedure.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips expired on May 1, 2025.Provide unexpired quat sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The back kitchen hand sink was obstructed by a waste receptacle and flattened pieces of cardboard.2) The wall mounted soap dispenser at the back kitchen hand sink had fallen off. It was stored on the wall mounted paper towel dispenser; therefore, it was not easily accessible. Provide an operational soap dispenser in an accessible location by the hand sink.
    • 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 posted on a fridge in the back kitchen.Display the food handling permit for public viewing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Some of the equipment on shelving units was not clean. Hair was found on lids. Containers contained debris.Clean and sanitize equipment properly and protect it from contamination during storage.2) Lids were stored in a damaged plastic container.Replace the container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of debris under the equipment storage shelf.Clean the floor including hard-to-reach areas.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer concentration in washcloth buckets was weak and tested at <100ppm. - Operator refilled washcloth buckets from dispenser. Concentration tested at 200 ppm.- As discussed, ensure that sanitizer concentration is regularly checked using available test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal jacket was improperly stored on a shelving unit used for clean utensils.- Removed immediately by the operator.- Designate a separate area for storing personal belongings away from food and utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked chicken was being improperly cooled for over 2 hours, with internal temperature recorded at 37.8 degrees Celsius. - Food was discarded by the operator.- As discussed, follow proper cooling methods to prevent recurrence.2. Chicken nuggets were not maintained at safe temperature after frying, with an internal temperature recorded at 23.1 degrees Celsius, which falls in the danger zone temperature range (4-60C).- Food item was discarded by the operator.- Operator is to ensure cooked/hot-held foods are stored at a minimum temperature of 60 degrees Celsius to prevent bacterial growth.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A barrier was not installed between the hand sink and food prep sink. Please install a stainless steel barrier on the hand wash sink.