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barBURRITO

107 - 13205 102 Street Grande Prairie AB T8X 0V5 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit was checked for temperature. Water level was not touching the bottom of the metal inserts and food handlers stated that dial is turned down to 6 from 10 after water becomes hot. Temperature of hot water was at 65 Deg C at 10 setting, and it took about 1 hour to reach this temperature. Both the operator and food handlers were educated and was instructed to not lower the dial as cooked food must be held at 60 Deg C or hotter. These changes were implemented immediately.Note: cooked foods were not kept inside the hot holding unit at the time of inspection.
    • 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?
      • Facility is currently operating without a valid permit. In process of obtaining one.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not be implemented and cleaning logs are not available.Implement cleaning schedule and ensure daily, weekly and monthly cleaning logs are kept on site.
  3. Risk Management Inspection

    3 infractions

    • 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?
      • Facility is currently operating without a valid permit. In process of obtaining one.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two light bulbs are missing inside the commercial ventilation hood. Ensure new light bulbs are installed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not be implemented and cleaning logs are not available.Implement cleaning schedule and ensure daily, weekly and monthly cleaning logs are kept on site.
  4. Initial Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler wear gloves without washing hands. Glove use does not replace hand washing. Ensure hands are washed prior to wearing gloves and gloves must be discarded after each task. Implement glove use policy.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A container of leftover food inside the cooler was not dated.Container was dated during inspection.
    • 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?
      • Facility is currently operating without a valid permit. In process of obtaining one.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificates were not available on site for review.Ensure food safety training requirements are met.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two light bulbs are missing inside the commercial ventilation hood. Ensure new light bulbs are installed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not be implemented and cleaning logs are not available.Implement cleaning schedule and ensure daily, weekly and monthly cleaning logs are kept on site.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar freezer was not equipped with a thermometer. Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control monthly checklist is not completed on a consistent basis.Ensure AHS checklist is completed once a month.
  7. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two skids containing equipment are stored inside the kitchen. One skid is blocking the fire exit door. Food handler stated that it has been sitting there for a while (almost for a year). Ensure both skids are removed from the kitchen.April 17, 2025Skids are still stored inside the kitchen. Operator has 2 weeks to remove it from the kitchen.
  8. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two skids containing equipment are stored inside the kitchen. One skid is blocking the fire exit door. Food handler stated that it has been sitting there for a while (almost for a year). Ensure both skids are removed from the kitchen.April 17, 2025Skids are still stored inside the kitchen. Operator has 2 weeks to remove it from the kitchen.
  9. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two skids containing equipment are stored inside the kitchen. One skid is blocking the fire exit door. Food handler stated that it has been sitting there for a while (almost for a year). Ensure both skids are removed from the kitchen.
  10. Monitoring Inspection

    13 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed open packages of sugar and salt. Ensure all open food packages are stored appropriately to prevent contamination. E,g. in a food grade container with a tight lid.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two skids containing equipment are stored inside the kitchen. One skid is blocking the fire exit door. Food handler stated that it has been sitting there for a while (almost for a year). Ensure both skids are removed from the kitchen.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer buckets were not labeled.Ensure all chemicals and cleaning supplied are appropriately labeled when they are not in their original container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge next to the hand washing sink: thermometer is broken. Ensure a working thermometer is provided for the fridge.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat and rice are not reheated to the 74 Deg C for 15 seconds. Food handlers are also not using a thermometer to verify reheating or cooking temperatures. Food handler was instructed to reheat the food again. Hot holding unit was also adjusted to increase the temperature. Ensure a thermometer is used to verify reheating and cooking temperatures of the food. Hot holding unit must be a 60 Deg C or hotter before cooked or reheated food is placed in it. Do not reheat or cook until hot holding unit is at 60 Deg C or hotter.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen ground pork was defrosting/thawing at room temperature. Meat was still frozen, so food handler was instructed to move it inside a fridge. Food handler was educated on proper defrosting methods.Ensure frozen food is not defrosted/thawed at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observed food handler quickly dip washed utensil in the sanitizer with no contact time with the sanitizer.Ensure all washed dishware/utensils are submerged in the sanitizer for at least 5 minutes or as per manufactures directions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink: cold water has low pressure and makes a hammering noise when turned on. Ensure hand washing sink is in good repair.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Monthly pest control records are kept but mouse traps are not set up for monitoring. Ensure mouse traps are setup at various locations throughout the facility for monitoring.
    • 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 is posted inside the kitchen.Ensure food handling permit is posted in front of the facility where it is easily visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bucket underneath the 3-compartment sink is dirty.Ensure bucket is cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation program has not been implemented, and cleaning logs are not kept.Implement sanitation program and keep daily weekly and monthly cleaning logs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility has 2 public washrooms. East facing public washroom: toilet paper dispenser was empty. Food handler stated that they ran of toilet paper. Out of order sign was posted on the door. Ensure washroom is not used until it is adequately supplied with toilet paper.
  11. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution containing cleaning cloth was measured at 0 ppm. The operator made a new sanitizing solution. Ensure the cleaning cloth is immersed in a sanitizing solution and measured at 200 ppm. Check the solution at least twice daily, as the sanitizing solution loses its efficacy.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The quaternary ammonium chloride sanitizing solution had passed its expiration date.The operator replaced it with a valid sanitizing solution. Use a valid sanitizing solution and check daily to obtain a concentration of 200 ppm.