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barBURRITO

300A - 1202 5 Street SE High River AB T1V 0J2 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 2/24. The odour coming from the floor drain in the washroom was observed to have worsen. Floor drain will need to be re-serviced by a plumber. 2/19. A plumber was serviced to look at the floor drain. Staff was directed to pour solution into the drain. The odour from the floor drain has improved. A strong odour was noted coming from the floor drain in the men’s washroom. This creates unsanitary conditions which contribute to poor air quality, and potentially indicate underlying plumbing or drainage issues that require attention.**Operator was recommended to contact a licensed plumber as soon as possible to assess and determine the cause of the issue
  3. Risk Management Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 2/19. A plumber was serviced to look at the floor drain. Staff was directed to pour solution into the drain. The odour from the floor drain has improved. A strong odour was noted coming from the floor drain in the men’s washroom. This creates unsanitary conditions which contribute to poor air quality, and potentially indicate underlying plumbing or drainage issues that require attention.**Operator was recommended to contact a licensed plumber as soon as possible to assess and determine the cause of the issue
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was observed stored in the white food container located near the back office, with the handle touching the food product.**Ensure that scoops are stored in such a manner that the handles do not come in contact with food.***Corrected during the inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat products were observed thawing in buckets filled with water inside the prep sink. Thawing meat in stagnant water can promote bacterial growth and increase the risk of cross‑contamination. Approved thawing methods, such as under cold, continuously running water, in a refrigerator, using microwave for immediate cooking or as part of the cooking process, are required to maintain food safety.**Corrected during inspection with meat placed under cold running water for safe thawing procedure.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Red sanitizer buckets were placed in the handwashing sink at the time of inspection. Ensure handwashing sinks are accessible at all times during operation.**Corrected during the inspection by removing the buckets from the sink.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A strong odour was noted coming from the floor drain in the men’s washroom. This creates unsanitary conditions which contribute to poor air quality, and potentially indicate underlying plumbing or drainage issues that require attention.**Operator was recommended to contact a licensed plumber as soon as possible to assess and determine the cause of the issue
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 7/10. There were a couple large trays of cooked beans cooling on the counter. The temperature in the middle of the insert was measured at around 44C and the beans had been cooling for just over an hour. Ensure that all hot foods are being rapidly cooled from 60C to 20C within 2 hours and from 20C to 4C or lower within an additional 4 hours. Staff indicated that the ice wand was broken, and a new ice wand was on order. Until a new ice wand is obtained, rapidly cool hot foods by:- Using an ice bath- Prepare smaller portions of the beans or prepare in smaller trays to allow for the beans to cool quicker.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 7/10. The handwashing sink in the men's washroom did not have any soap. Ensure all handwashing sinks are stocked with soap and paper towels.
  7. Initial Inspection

    0 infractions