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barBURRITO

130 - 3561 20 Avenue NE Calgary AB T1Y 0B9 · Food - General

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler by the wall closest to the front window had internal temperature measured at 12°C using a probe thermometer. Temperatures in the danger zone (4°C - 60°C) allow rapid growth of pathogenic bacteria in stored food and increases the risk of foodborne illness. Remove the foods stored in this cooler until it can maintain temperatures below 4°C. **Do not store any perishable food in this cooler until it is adjusted or repaired to maintain temperatures below 4°C.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer solution in bucket was tested below 200 ppm at the time of inspection. Ensure sanitizer solution concentrations are maintained at 200 ppm and changed after 4 hours or as and when they are visible soiled. **Quats sanitizer was changed and tested satisfactory during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Newspapers were observed being used as a covering on top of an unused fryer and as a storage surface for utensils. Ensure that only smooth, durable, non-absorbent, and easily cleanable food-grade materials are used to cover equipment and store utensils. **Remove all newspapers immediately and replace them with approved food-grade or leave uncovered.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops with handles were observed stored in the dry food products with handle touching the product. Ensure scoops are stored with handle positioned upright to avoid contamination of food.**The scoops were repositioned so that the handles were stored upright during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler by the wall closest to the front window had internal temperature measured at 12°C using a probe thermometer. Temperatures in the danger zone (4°C - 60°C) allow rapid growth of pathogenic bacteria in stored food and increases the risk of foodborne illness. Remove the foods stored in this cooler until it can maintain temperatures below 4°C. **Do not store any perishable food in this cooler until it is adjusted or repaired to maintain temperatures below 4°C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An insert of chicken was found cooling at room temperature on a cart positioned next to a running fan near the back door. The product's internal temperature was measured at 63°C. Ensure proper cooling procedures are followed by cooling hot foods from 60°C to 20°C within 2 hours, and then from 20°C to 4°C or below within the next 4 hours. Approved cooling methods include using an ice bath while stirring frequently and portioning foods into shallow containers.***The insert containing the chicken was placed in an ice bath during the inspection for rapid cooling.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water was not available at the handwashing sink and the adjacent prep sink during the inspection. Operator indicated that the hot water tank works 50% of the time. Ensure that a consistent supply of hot water is maintained at all times to support proper dishwashing and sanitation. **Repair or replace the hot water tank immediately and restore hot water supply.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food must be reheated to 74C (165 F), before placing into the hot holding unit.Also have to ensure that the water is at the required level and the temperature is at lest 70C
  6. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Observed multiple red pails with sanitizer, stored on food prep tables next to food.The regulation asks to store chemicals in a manner to prevent contamination of any food or food area. An open pail is not a safe manner. Pail can be knocked over, splatter from clothes may end up on food. Store the pails under the table. If proper food handling practices are followed, you need to sanitize every 2 hours. You need one pail in the back another in the front. Proper and timely use the sanitizer doe's the job, not the number of pails.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Demand Inspection

    0 infractions