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barBURRITO

2 Heritage Drive Bowden AB T0M 0K0 · Food - General

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were left in the spices containers above the prep table. Do not store scoops in food containers. Provide a cleanable container for spice scoops.
  6. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were no test strips available for the surface sanitizer. Purchase and make available sanitizer test strips. All Below are Corrected2. The sanitizer bucket for cloths was empty and the cloth was just damp. Keep the bucket half full so the cloth is continuously submerged in sanitizer.3. The sanitizer cloths were quite dirty at the time of the inspection. Ensure sanitizer cloths are changed out regularly and as they become soiled during the day.4. The sanitizer dispensing mechanism back drains, which leaves the supply hose empty. Ensure the water runs long enough for sanitizer to be fully dispensed. Use test strips to confirm the sanitizer is being dispensed at the correct concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Test strips for the dishwash sanitizer were not available. Purchase and make available sanitizer test strips.
    • 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?
      • 1. The back door bottom sweep weather seal was damaged and ineffective, which could allow pest entry. Install or replace the door bottom sweep to prevent pest entry.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were no test strips available for the surface sanitizer. Purchase and make available sanitizer test strips. 2. The sanitizer bucket for cloths was empty and the cloth was just damp. Keep the bucket half full so the cloth is continuously submerged in sanitizer.3. The sanitizer cloths were quite dirty at the time of the inspection. Ensure sanitizer cloths are changed out regularly and as they become soiled during the day.4. The sanitizer dispensing mechanism back drains, which leaves the supply hose empty. Ensure the water runs long enough for sanitizer to be fully dispensed. Use test strips to confirm the sanitizer is being dispensed at the correct concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A scoop was left in the bulk food container. Ensure bulk food scoops are not left in the food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Test strips for the dishwash sanitizer were not available. Purchase and make available sanitizer test strips.
    • 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?
      • 1. The back door bottom sweep weather seal was damaged and ineffective, which could allow pest entry. Install or replace the door bottom sweep to prevent pest entry.Pest Control records were maintained and availableThe facility had an ongoing pest control service in place.
  8. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food being stored in the Hot Holder was measured to be at 56 degrees Celsius at the time of Inspection.Ensure that the Hot Holder is being kept on temperature setting 7 or higher in order to keep high risk Foods at or above 60 degrees Celsius at all times. This was Corrected during the Inspection by turning the temperature dial from 6 to 7.