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barBURRITO

5047 Mullen Road NW Edmonton AB T6R 0S9 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bags of raw chicken located in a food prep sink were measured at 9C. Chicken was relocated back to the cooler.- High risk perishable foods need to be stored at less than 4C or greater than 60C.- Staff were instructed to only bring out high risk foods when they can handle/work with them.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff informed that a container of cooked beans would be left to cool at room temperature for several hours.- Proper cooling procedures reviewed with staff. The food was relocated to the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back kitchen handwash sink was filled with a sanitizer bucket.- Designated handwash sinks must be kept empty at all times and used solely for handwashing purposes. Corrected
    • 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 faucet at the 3 compartment dishwash sink is leaking.- Requires repair.
  3. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back cooking area handwash sink was filled with a wiping cloth sanitizer bucket and had a large garbage pail stored in front of it.- Keep designated handwash sinks empty and easily accessible at all times. Corrected
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 50 ppm quats sanitizer detected in the solution that wiping cloths are stored in, needs to be at minimum 200 ppm.- Staff prepared a 200 ppm quats solution, ensure that the automatic chemical dispenser is working properly.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Reusable cloth towels left on top of the paper towel dispenser are used on occasion by staff to dry their hands. Discontinue this practice.- Proper handwashing practices using single use paper towel for hand drying reviewed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Plastic food storage bags are being reused. - Discontinue this practice as the bags cannot be properly cleaned in between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff backpack stored on top of the bulk dry food storage bins. Corrected.- All staff belongings are to be kept completely separate from foods and business related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff inform that high risk foods are only being reheated to around 150F - 160F.- High risk foods must be reheated to 165F or higher. Ensure staff are checking temperatures.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of tile base boarding is missing below the dishwash sink.- Requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dispensers for the bulk foods are being stored with the handles in contact with the foods.- Store dispensers out of the foods or in such a manner that the handles do not come into contact with the foods.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken bites on the counter measured at 30C. Staff inform that they had been left out at room temperature to cool for many hours. Operator discarded the food.- Proper cooling practices reviewed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Diced steak in the steam table measured at 42C, needs to be at >60C. The heat setting was not turned up high enough. The food was removed and reheated to >74C, - High risk perishable foods are to be stored at <4C or >60C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of tile base boarding is missing below the dishwash sink.- Require repair.