barBURRITO
18559 Stony Plain Road NW Edmonton AB T5S 2X6 · Food - General
6 inspections
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Repeated violation: Brown paper towels are often made from recycled pulp and may contain contaminants. They are not suitable for direct contact with food, especially high‑fat or high‑moisture foods, due to the risk of contamination. Please ensure that only food‑grade, approved materials are used for wrapping or covering food.2025-05-27 - Deep fried crispy chicken is covered with single use brown paper towelPlease do not use single use brown paper towel on food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen pulled pork was observed thawing in a pail of standing water, which is not an approved thawing method.Please ensure that proper thawing procedures are followed. Food must be thawed safely using one of the following methods:1) Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.2) Place under cold, running water in the sink.3) Using a microwave oven. Cooking foods immediately after thawing.4) Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking. During the inspection, staff corrected this practice by moving the product to the prep sink and placing it under cold, running water for thawing.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handle of the faucet at the handwashing sink is not in good repair for ease of use. Please ensure the faucet handle is fixed and is in good repair to encourage hand hygiene.The manager advised; waiting for parts.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Deep fried crispy chicken is covered with single use brown paper towel and was sitting >4C for an extended period of time. The crispy chicken's internal temperature was checked using a probe thermometer, and it was 13C. The food item was discarded during inspection.Please ensure all potentially high-risk food items are kept cold 4C or below or hot 60C or above.Please do not use single use brown paper towel on food.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handle of the faucet at the handwashing sink is not in good repair for ease of use. Please ensure the faucet handle is fixed and is in good repair to encourage hand hygiene.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The sanitizer concentration is <200PPM. Please ensure the automatic sanitizer is dispensing sanitizer concentration of 200PPM. Please mix sanitizer manually until the dispenser is serviced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Items that go with food are stored under the handwashing sink with drain line. Please ensure all such items are stored in a manner protecting them from potential accidental contamination. Please store utensils at least 1 foot away from handwashing sink preventing from potential splash,
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions