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barBURRITO

22 - 12030 Symons Valley Road NW Calgary AB T3P 0A3 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prepackaged pulled pork was left on the on the counter to thaw with a temperature of 11.3°C.Staff kept the prepackaged pulled pork under cold running water to thaw.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two light bulbs underneath the ventilation canopy hood were inadequate in lighting levels.Replace the light bulbs.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in one of the red buckets was measured less than 100ppm.The operator prepared a new solution which was tested at 200ppm.-Ensure that the Quat sanitizer is maintained at 200ppm.-Use the dispenser instead of spraying sanitizer into the bucket and use test strips to check the concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cheeses stored in the bottom row line inside the prep cooler was measured at 11 degrees C.-Ensure that the high-risk foods under refrigeration are maintained at 4 degrees C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The spicy chicken in the hot holding well was measured at 55 degrees C. All the rest of the food items in the hot holding well were measured above 60 degrees C.The chicken was reheated by the operator.-Ensure that the cooked perishable food is stored at 60 degrees C or greater in the hot holding.-Make sure to turn on the hot holding unit before heating the food.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit was not properly displayed.-Ensure that the food permit is displayed at a conspicuous place where it is visible to the patrons.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in one of the red buckets was measured less than 100ppm. Use 200ppm quat sanitizer and use the dispenser instead of spraying sanitizer into the bucket. Please check with sanitizer test strips if you spray the bucket with sanitizer.