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Barcelos Flame Grilled Chicken

3575 Gateway Boulevard NW Edmonton AB T6J 5H2 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Accumulation of food debris, grease, and residue was observed behind the chemical dishwasher. Thoroughly clean and sanitize the area behind and underneath the chemical dishwasher to remove all accumulated debris and residue. Establish a routine cleaning schedule to ensure hard-to-reach areas are cleaned regularly and maintained in a sanitary condition to prevent pest attraction and contamination risks.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *** Quaternary ammonium (QUATS) sanitizer solution tested at 0 ppm. QUATS Sanitizer solution must measure at 200 ppm to ensure the proper sanitation of all food contact surfaces. Ensure that QUAT sanitizer solution is at appropriate concentrations by frequently testing with QUAT test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *** Hand sink did not have single-use paper towels available. Hand sinks must be supplied with hot and cold running water, soap and single-use towels at all times. Operator replaced paper towels while PHI were on-site. Monitor handwashing station regularly to verify that hand sink is fully stocked to support proper hand hygiene and to prevent contamination of food and food-contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Accumulation of food debris, grease, and residue was observed behind the chemical dishwasher. Thoroughly clean and sanitize the area behind and underneath the chemical dishwasher to remove all accumulated debris and residue. Establish a routine cleaning schedule to ensure hard-to-reach areas are cleaned regularly and maintained in a sanitary condition to prevent pest attraction and contamination risks.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken stored next to corn and above bucket of sauce in the walk-in cooler. Please ensure that all raw meat is stored in a way that prevents cross-contamination at all times.
    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabeled bottle of Quat sanitizer was found in the client area of the facility. The PHI gave the bottle an appropriate label. Please ensure all chemicals and chemical containers are appropriately labeled at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked and cut corn was observed to be stored in the shelf at room temperature, 26.9C. During the inspection it was found in the same location after the PHI asked for it to be put into the prep cooler. The operators must ensure that all food items are maintained at an appropriate temperature at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cheese grater left dirty on top of uncovered foods in the walk-in cooler. Dirty prep spoon observed to be reused multiple times. Please ensure that all equipment is cleaned after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease buildup was observed in the ventilation hood of the grill area. Please ensure that this area is cleaned regularly as to prevent a grease fire from occuring.
  6. Initial Inspection

    0 infractions

  7. Initial Inspection

    0 infractions