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barBURRITO

2213 98 Street NW Edmonton AB T6N 1K7 · Food - General

6 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops with the dirty high touch handle were stored in direct contact with food ingredients.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - poor sanitation was observed such as dust, fluff/pollen, grease, and a buildup of grime on the following items that includes but is not limited to: the canopy, cookside wire rack shelving, containers and lids in use.
  3. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - beverages were stored on the floor and not off the floor for sanitary storage, to promote cleaning practices, and to allow for proper pest control monitoring. A dirty broom and dustpan were up on the beverages - PHI moved it away to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops with the dirty high touch handle were stored in direct contact with food ingredients.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - 2 skillets of cooked meat were stored on a cold stove, no continuous source of heat, at room temperature. Use the oven (turned on, not a cold oven) to keep the food hot without burning until such time the staff can address it properly. External temperature was measured 33 'C/91'F (external)** - cooked falafels were stored at room temperature on the counter. External temperature measured was 22'C/71'F. Discarded.** - cooked chicken tenders/nuggets were stored at room temperature on the counter. External temperature was 34'C/93'F NOTE: the same chicken was found, still stored on the countertop hours later at room temperature despite the PHI's request to store it in the cooler or reheat to the proper reheating temperature hours previous. Discarded.** - when PHI arrived back in the afternoon, a container of uncooked meat was located tucked away on the counter at room temperature. The temperature was 20'C/68'F external. PHI pointed out the temperature abuse of the raw meat - staff responded it is marinating. Marination of raw meats must occur in the cooler at a temperature of 4'C/39'F OR LESS - do not marinate raw meat at room temperature. Place in the cooler once the marinade has been added.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper thawing practices observed: a container of meats were sitting in the single pot sink at room temperature - no running water. PHI turned on the cold water - and it came out hot for a minute or two before turning cold. Staff member admitted to using hot water and left the meat in the warm stagnant water. Do not use hot water to thaw at any time. Do not thaw at room temperature. Thaw safely by choosing one of 4 methods for proper thawing: 1. microwave 2. ice bath 3. in the cooler overnight 4. 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?
      • ** - on first insp. the handsink was blocked/inaccessible - staff had stored a large pitcher in the dirty handsink. PHI removed the pitcher. When PHI arrived back hours later, the sink was again blocked and inaccessible for handwashing with the same pitcher. Do not store food equipment in dirty sinks. Do not block or make the required designated handsink at any time to promote frequent and proper handwashing
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - single pot sink was leaking from the faucet - please repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - 2 containers of dirty used ziploc/zipper food plastic bags were located stored in the shelving saved for reuse. Immediately CEASE AND DESIST the reutilization of single-use disposable bags for food storage. Staff admitted that the manager insisted that the bags be used more than once. Please retrain all staff that this practice is not permitted at any time.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - broken food equipment was found throughout: broken plastic containers, food storage containers, lids, sieves, etc. were observed. Please repair/replace to prevent plastic from entering the food
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - PHI arrived (around 11:15/25 am) when only 2 or 3 customers were in the store or at tables. All tables observed within the facility were dirty, contained debris, spills, food, etc.** - poor sanitation was observed such as dust, fluff/pollen, grease, and a buildup of grime on the following items that includes but is not limited to: the ceiling, the canopy, all wire rack shelving throughout back kitchen, all containers and lids (stored or in use), cook equipment, higher walls, ceiling diffusers.
  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The "cold table" prep cooler is observed with a buildup of water inside. Ensure that the buildup of water is investigated and repaired.
  5. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light above the back food prep area is observed to be burnt out. Ensure that the light is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The "cold table" prep cooler is observed with a buildup of water inside. Ensure that the buildup of water is investigated and repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris is observed beneath the hot holding table. Ensure that the indicated area is cleaned.
  6. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A rice scoop is observed to be stored on top of a rice cooker lid which makes it prone to contamination. Ensure that the rice scoop is stored in a separate container to prevent contamination. The operator provided a clean container to store the scoop during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT test strips are observed to be expired. Please acquire new test strips.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A water leak is observed to be coming from the ceiling at the first ceiling light when entering the back food prep area. Ensure that the water leak is investigated and repaired.
    • 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 small holes are observed in the tile floor on either side of the entrance to the back food prep area. Ensure that the holes are sealed to render the surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The "cold table" prep cooler is observed with a buildup of water inside. Ensure that the buildup of water is investigated and repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris is observed beneath the prep coolers in the front food prep area. 2. A buildup of food debris is observed in the back corners beneath the back food prep counters. 1-2. Ensure that the indicated areas are cleaned and sanitized.