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barBURRITO

115 - 840 St. Albert Trail St. Albert AB T8N 7V2 · Food - General

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Discussed proper cooling for the cooked product. This includes having a timer to ensure that it is moved into the cooler in a timely manner, ensuring that the product is put in shallow pans to promote quicker cooling. During the inspection staff set a timer on the phone to help ensure that the containers are moved to the cooler quickly. Resource will be sent with this report.
  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The sanitizer concentration for the wiping cloths was not being maintained at an effective 200ppm concentration. Staff made a new solution during the inspection. Staff are to maintain the sanitizer concentration at an effective 200ppm at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Staff are not properly washing their hands at the back hand sink. With no soap or paper towels present the sink is not being properly utilized for hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***The soap dispenser was not working at the back hand sink during the inspection. Staff replaced with a squeeze bottle.***There was no paper towels present at the back hand sink. Staff stocked and put a napkin dispenser by the hand sink as a temporary measure upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The cooler was not working. Manager indicated that it was still under warranty. Discussed that the unit may have a defrost cycle that interfered with food safety temperature control. The coolers are to be capable and maintain the perishable foods at a temperature of 4C or colder at all times.Following the inspection operator indicated unit had returned to safe food temperatures (less than 4C)..
  3. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The sanitizer concentration for the wiping cloths was <50ppm Quat solution. Discussed and the solution was changed during the inspection. Discussed that the solution was to be checked and changed often enough to maintain an effective 200ppm solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The single door upright cooler in the back was 7 to 9C during the inspection (built in thermometer read 40 to 49C during the inspection. Records indicated that the unit was 37C in the morning of the inspection.All perishables were removed from the single door cooler and put in the working two door cooler that was 2C at the time of 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 were no paper towels present by the back hand sink for drying hands. Discussed that a lack of supplies may discourage timely hand washing and /or encourage bad habits with regards to effective had washing by staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***The back hand sink did not have soap present. Corrected during the inspection, the soap dispenser was refilled.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The cooler was not working. Manager indicated that it was still under warranty. Discussed that the unit may have a defrost cycle that interfered with food safety temperature control. The coolers are to be capable and maintain the perishable foods at a temperature of 4C or colder at all times.Following the inspection operator indicated unit had returned to safe food temperatures (less than 4C)..
  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There had been hot food put in the cooler prior to the inspection. The entire cooler had warmed up. The hot food was removed and temperature checked (it was still over 60C. Staff were instructed that it was put in a shallow container, left out for tempering (with a timer) before being moved to the cooler. Discussed other options for quick cooling that would not warm the cooler (stirring with an ice wand, putting the container in an ice bath, spreading out in a shallow container). Proper cooling resource will be sent with this inspection report.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was one cooler where hot beans had been put in it and the temperature was 9C. The temperature logs were checked and the unit had been effective earlier today. Ensure that the cooler returns to 4C in an acceptable time (1 hour).
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***Mop sink did have a hose present and the end was dangling in the basin creating a cross connection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There were damaged/uncleanable utensils present. Discussed that the melted plastic measuring cups and spatulas were not acceptable and were uncleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Inserts and equipment are to be allowed to air dry before being put away.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the bucket was at inadequate concentration.Ensure sanitizer is tested at 200ppm at the dispensing station and replace sanitizer after about 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen food were being thawed at room temperature. Manager turned on the cold water during inspection.Ensure thawing is completed either under cold running water or in a cooler overnight.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooked rice in the steam table was measured below 60C. Food had been in the hot holding for over 2 hours. Staff discarded food during inspection.Temperature records did not match temperature checks using the same facility probe thermometer.Ensure food is well monitored with a functional thermometer and accurate records are maintained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The hot water faucet of the front handwashing sink was in disrepair.Ensure hot water faucet is repaired or replaced and maintain handwashing sink in good working condition.
  6. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Noted there were scoops present with the handles embedded in the bulk products. Discussed with staff and they corrected immediately. Scoops are to be stored in a manner that does not contaminate the bulk products.
    • 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 records were not up to date, last done in August. Discussed that they were to be completed monthly.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Sanitizer solution in buckets were >400ppm. Discussed and they were manually diluting the concentrate. Discussed proper testing and reinforced that improper dilution can result in chemical contamination of the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There was an unacceptable measuring cup (with a broken handle) stored in the dry product. Discussed that scoops were to have handles and the handles were to be stored out of the product. The broken measuring cup was discarded during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***Sanitizer dilution station was reported not working and the solution was being made manually. The sanitizer solution at a concentration of over 400ppm was a source of chemical contamination as it was not being proper diluted as per the manufacturer's instructions for use. Ensure the dilution station is repaired and the sanitizer solution is made and checked to ensure safe surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Dishwashing was not properly set up with a sanitizer concentration of >400ppm. When this was discussed more diluted sanitizer solution was added. Discussed that water should be added as adding the correct solution of sanitizer would not bring the concentration down to an acceptable level. Some concentrated solution was removed and water added to bring the solution down to 200ppm.It was reported that the dilution station was not working properly and sanitizer concentrate was being added manually. Ensure proper concentration is maintained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***There were expired and discoloured test papers being used to check the sanitizer concentration. They were discarded during the inspection and other test strips were available for checking the QUAT solution.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • ***Improper use of the sanitizer test strips. Test strips were observed being dipped into the solution instead of being left in for the required time. When following the manufacturers instructions accurate readings of the concentration are achieved. Education was provided as to the proper use of the test strips.