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barBURRITO

113 - 8701 94 Street Fort Saskatchewan AB T8L 4P7 · Food - General

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There sanitizer solutions measured 0ppm QUAT residual.This was corrected by preparing a new solution of QUAT sanitizer with a residual of 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice scoops was being stored on top of the rice cooker at room temperature.Food scoops that are to be used multiple times before washing and sanitizing are to be stored in a container of water that has a temperature less than 4 degrees Celsius, or greater than 60 degrees Celsius at all times.
    • 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 prep sink is coming off the wall and no longer provides an easy to clean seal.Properly fasten/secure prep sink to the wall and ensure the seal is smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the ventilation canopy filters. Clean areas noted above.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was bring thawed at room temperature. This was corrected by placing chicken under running cold water.Thaw foods safely by:• Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.• Placing under cold, running water in the sink.• Using a microwave oven. Cook foods immediately after thawing.• Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips at the facility had expired and was discolored. Please ensure new test strips are made available to measure the concentration of sanitizer solutions.
    • 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 wall at the dry storage/utensil storage shelf area was damaged. Holes were observed on the wall.Please repair the damaged wall. Walls at a food premise must be in good repair, smooth and easy to clean.
  6. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A fly strip/tape was placed above dry food containers at the food storage area. The tape was removed by the staff during inspection.Please ensure fly control devices are placed away from food storage or food preparation areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as phones, ear pods, bottles and band aid were stored with utensils and other items used at the food premise. Personal bags were also stored on top of dry food storage containers. The items were removed by the staff during inspection. Please ensure personal items and items not associated with food preparation activities at the facility are always stored separately.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cases of water, pop and other drinks were stored on the floor at the back storage area.Move the food items above the floor and ensure all food items at the facility are always stored above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of food items such as chopped vegetables and cheese stored in a line cooler at the front area was measured to be between 10C -14C. The cooler was not working properly. Some chopped vegetables and cheese stored inside the cooler overnight were discarded as there was no confirmation on when the cooler became defective. The cooler temperature check on the facilities log sheet was done the previous day. All other food items were moved to an alternative cooler. Please ensure coolers are properly checked at least twice a day and records kept.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of prepared Quat sanitizer solution in the third compartment of the 3-compartment sink was measured to be less than 50ppm. The facility staff were diluting the already pre-mixed Quat sanitizer solution. This was corrected during inspection. Please ensure 200ppm Quat solution is maintained at all times for sanitizing. Use Quat test strips to verify/measure the concentration at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips at the facility had expired and was discolored. Please ensure new test strips are made available to measure the concentration of sanitizer solutions.
    • 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 wall at the dry storage/utensil storage shelf area was damaged. Holes were observed on the wall.Please repair the damaged wall. Walls at a food premise must be in good repair, smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A line/prep cooler at the front service area was not working properly. The temperature of the cooler was measured to be at 10C.Please contact a service technician to repair the cooler. Do not store any food that require temperature control in the cooler, or it's inserts until it is repaired.