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barBURRITO

210 - 3929 49 Avenue St. Paul AB T0A 3A2 · Food - General

7 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available at the time of inspection.A new sanitizer solution was prepared during the inspection, and a concentration of 200 ppm QUAT was verified.Ensure a sanitizer solution is prepared prior to opening for business and remains readily available at all times for sanitizing food‑contact surfaces, to prevent bacterial contamination.Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic scoop handles were noted in contact with rice, and black beans. Ensure that items not associated with food are stored separately to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing of frozen pork was observed. The meat was found soaked in standing water.Ensure that approved thawing methods are used, such as:-Under cold running water-In a microwave, followed by immediate cooking-In the refrigerator-Cooking directly from frozenImproper thawing practices may allow bacterial growth and increase the risk of foodborne illness.*Corrected during inspection. The operator corrected the violation by placing the pork under cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink was observed to be inaccessible due to frozen pork being thawed in the sink.Ensure that the hand wash sink is used exclusively for hand washing and is kept accessible at all times.An inaccessible hand wash sink may discourage frequent hand washing by food handlers, which is critical to preventing the spread of disease‑causing organisms.
    • 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 documentation was not available at the time of inspection upon request.Ensure that pest control activities are conducted and monitored on a monthly basis, and that all related documentation is maintained on site and made available upon request.The operator indicated that the pest control documentation will be provided via email.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was at 0ppm QACSanitizer dispenser seems to be malfunctioning and not dispensing the right amount/conc of sanitizer.Operator informed to obtain bleach solution to ensure facility has a sanitizer in store.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice was observed on food prep table and at 21C .Operator indicated that rice was brought of the cooler over an hour ago but was unsure of time.Ensure that high risk items are kept at 4C or less / or at 60C and above to prevent bacterial contamination.Operator was directed to discard rice which she did and document amount discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils - pizza cutter and knives not washed in between uses. Ensure that you wash utensils and place them in sanitizer bucket after use to prevent contamination.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic handle in contact with food (spices). Ensure that items not associated with food are separated to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice was noted at 54C in hot holding unit. Operator indicated that rice was brought out less than 2hours ago. Thus, the rice was returned to the hot holding unit and temperature was increased.Ensure that the maximum fill line for all food items is not exceeded to ensure hot holding at no less than 60C and cooling at no more than 4C to prevent bacteria contamination.
    • 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 not available upon request. Ensure that pest control is conducted monthly to prevent pest infestation.
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    0 infractions