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Blanco Cantina

100 - 1140 Kensington Road NW Calgary AB T2N 3P3 · Food - General

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer in all the sanitizer buckets and the spray bottles were measured above 400ppm except the one holding the utensils at the cook line, it was measured less than 150ppm.-Please dilute the solutions or make new sanitizer solutions and ensure that the Quat sanitizer is maintained at 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1)Big containers of popcorn and nacho chips were stored on the food counter in the hand wash splash zone.-Ensure that a splash guard is installed beside the hand sink or that the food preparation is done further away from hand sink.2) Food in the inserts was uncovered in the prep line cooler, in the walk-in cooler as well as in the hot holding unit.-Ensure that the lids are provided for the inserts and the food is covered to protect it from contamination.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The water was very hot for the back kitchen hand sink near the walk-in cooler. On checking it was observed that the cold-water knob at the bottom was turned off.* The cold-water knob was turned on.* After turning on the cold-water knob it took a long time for the water to heat up and so the operator mentioned that he will call in the plumber to check on it.-Ensure that the hot and cold potable water is always turned on and available in the facility.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) No pest control records were available.-Ensure that the pest control records are available.2) Mouse droppings were noticed under the bib station and in the beverage dry storage area.-Clean the mouse droppings.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Scoops were stored inside the food containers.-Ensure that the scoops are stored in such a way that the handle does not come in contact with the food.2) Dried food debris were noticed on the lids of the food container.-Clean the lids of the food containers.
  2. 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?
      • One of the kitchen hand sinks was obstructed with items in the sink.Corrected on site.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Minced garlic left out on the counter, was probed at 17C. - Corrected during inspection and garlic was returned to the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Both cutting boards on the kitchen prep line coolers were stained and had very deep grooves and cuts. - Repair or replace the cutting boards and ensure that they are smooth and can be easily cleaned.