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barBURRITO

170 - 155 Carrington Plaza NW Calgary AB T3P 0C9 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items in the top inserts of the prep cooler measured at 7.8 degrees C.**Monitor the cooler to ensure it can maintain adequate temperatures of 4 degrees C and below. Adjust/ repair the cooler as required.
  3. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The insect light trap was observed to be installed above a handwash station, posing a risk of contaminating the station. Handwash stations are used for hand hygiene practices and must be kept in sanitary condition.Please relocate the insect light trap away from handwash sinks, dish pits, clean dishes, and anywhere where food in stored or processed.
  4. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the prep cooler containing produce was measured at 6C.Please adjust or repair the cooler to ensure it consistently maintains a temperature of 4C or below, and implement regular monitoring to ensure proper temperature control.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The insect light trap was observed to be installed above a handwash station, posing a risk of contaminating the station. Handwash stations are used for hand hygiene practices and must be kept in sanitary condition.Please relocate the insect light trap away from handwash sinks, dish pits, clean dishes, and anywhere where food in stored or processed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Leftover protective adhesive stickers were observed on the hot holding unit. The adhesive was peeling and trapping contaminates, making it difficult to clean and sanitize.Please remove the adhesive and clean and sanitize the unit.
  5. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured between 0-100 ppm. The staff was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper temperature control of food was noted during the inspection where high-risk food items, being cooked falafel, chicken strips, creamy sauces, and pulled pork BBQ, were left in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The food items were discarded during the inspection.
  6. Initial Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food storage containers stored directly across from mop sink. Mop sink area does not have a door. Operator rearranged storage during inspection. Please ensure that food/food equipment is not stored near the front of the mop sink where contamination can occur
    • 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?
      • Gap exists under back door. Please repair or replace weatherstripping to prevent potential pest entry
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Facility had received food order before approval inspection
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Toilet paper dispensers were not in place for inspection. Dispensers were located in facility and will be in place before opening to the public