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barBURRITO

102 - 1860 Strachan Road SE Medicine Hat AB T1B 4J8 · Food - General

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The scoop in the rice container was stored with the handle pointing down. The operator removed the scoop and hung it up.2. A bag of onions and rice were being stored on the floor. The operator promptly moved them to the shelf.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was being thawed in warm water in the prep sink. The operator drained the water and proceeded to thaw the chicken under cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The vent hood is overdue for a service. Please ensure the vent hood is up to date with servicing.2. There is accumulated grime and dust build up on the vent hood. Please ensure the vent hood is properly cleaned to prevent cross-contamination of food.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were left in the black bean and rice bulk storage containers with the handles touching the food. The operator moved the scoops to the hanging position in the container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ground beef in the steam table measured 40 degrees C. The operator reheated the food to 74 degrees C.
    • 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 hot water of the hand sink in the washroom closer to the entrance kept running unless the valve under the sink was turned off.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no hand soap in one of the customer washrooms.
  6. 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 hot water of the hand sink in the washroom closer to the entrance kept running unless the valve under the sink was turned off.
  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked food was left at room temperature to cool down. The operator placed the cooked item under the heat lamp promptly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat was thawed in stagnant water. The operator placed the meat into a fridge.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prepped produce and sauces placed on cold table were measured at 8 °C and the ones stored inside were measured at 6.8 °C. The operator checked the temperature setting and it was below 4 °C. The operator stated that he would contact maintenance personnel to check. In the meantime, he transferred the stored items into another functioning fridge.
    • 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 hot water of the hand sink in the washroom closer to the entrance kept running unless the valve under the sink was turned off.
  8. Demand Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were left in bulk food supplies. They were promptly moved by the operator so that they were hanging up and not touching any food when not in use.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was a box with used paint cans stored above food products in the dry storage area. There was no evidence that the cans had leaked and/or adulterated any food products. The operator moved the box to a separate area away from food.
    • 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?
      • A valid permit was not on display. The operator printed off a copy for posting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several high-touch surfaces (cooler doors/handles) and the handwashing sink in the kitchen area required cleaning; these areas were promptly cleaned by the operator.