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barBURRITO

112 - 1120 Railway Avenue Canmore AB T1W 1P4 · Food - General

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 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?
      • No cooling logs are being done to confirm that items like meat and beans are being cooled quickly enough. Cooling logs to be maintained.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is clothing and a cap hanging on a shelf in the back area which is used to hold foods and utensils. Store personal items separate from food and clean utensils. There is a soccer ball on a shelf in the back area which is used to hold foods and utensils. Store personal items separate from food and clean utensils. Corrected during inspection.Personal water bottles are being stored on a shelf with food and/or clean utensils. Store personal items separate.There is a scooter in the back preparation area. Scooter is to be removed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food (meat) was being thawed in stagnant water. Are to thaw foods under cold running water. Was corrected during inspection.High risk food (meat) still in process of cooling was put into the cooler with a lid and was stacked on top of another food. Do not put lids on a food or stack them when still in process of cooling as this inhibits quick cooling. Corrected during inspection.There was cooked falafel and chicken that is being left out at room temperature during busy periods. These are to be kept in fridge or if let out time-dated as to when they were cooked and left out for no more than 2 hours. After two hours, leftovers are to be discarded. Time-labelled during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a colander of lettuce in the handsink in the back food preparation area. Foods are not to be kept in the handsink. Was removed during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plunger used for unplugging drain for hot-holding table was stored next to clean utensils. Store away from clean utensils/take-out containers. Corrected during inspection.
  2. 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?
      • There is a missing baseboard tile on wall between beverage cooler and panini grill. Replace the tile.There is a missing ceiling tile in the back storage are. To be replaced.There are some holes in the wall where the shelf was removed (above the oil bin). Patch and repaint the wall in this area.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in one of the cloth buckets was only at 100ppm; to be kept between 200-400ppm. Corrected during inspection.
    • 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?
      • Cooling logs were not being maintained when cooking high risk foods. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some personal items (bag, hat) being stored near food. Store personal items away from food. Corrected during inspection.One of the plastic containers used to hold food was cracked. Corrected during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle of degreaser was not labelled. To be labelled as to its contents. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cheese sauce in the hot-holding unit was only at 57C; to be kept at 60C or above. Unit was turned up during inspection.Lids are not being kept on the chopped vegetables, etc. in the top of the prep cooler. Keep lids on as much as possible to keep the foods at 4C or below. Were at 8-11C 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?
      • Food permit was not on public display. Please put food permit up where the public can see it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a missing baseboard tile on wall between beverage cooler and panini grill. Replace the tile.There is a missing ceiling tile in the back storage are. To be replaced.There are some holes in the wall where the shelf was removed (above the oil bin). Patch and repaint the wall in this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good. Just the exhaust hood filters need cleaning as they are dusty. Please clean.