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Blanco Cantina

101 - 1708 99 Street NW Edmonton AB T6N 1M5 · Food - General

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer at the bar was tested and found to have an iodine concentration of 0 ppm. This must be corrected to ensure that a concentration of 12.5–25 ppm is maintained for effective sanitization.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper cooling of high risk foods observed
  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper cooling of high risk foods observed
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 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?
      • **-live flies noted (bar area)
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 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. Ensure that new test strips are acquired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the bar area is observed with no paper towel in a dispenser. Ensure that the indicated handwashing sink is equipped with paper towel in a dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the bar area is observed with no liquid soap in a dispenser. Ensure that all handwashing sinks are equipped with liquid soap in a dispenser. The operator provided soap at the indicated handwashing sink during the inspection.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)A food prep cooler was found at 7 degrees Celsius after the temperature was adjusted by staff. The operator will perform a temperature check at 4pm to confirm the temperature, if not at or below 4 degrees Celsius a technician will repair the unit. Ensure that food in food prep coolers is kept at a temperature of 4 degrees Celsius or below to minimize the growth of microbes. Do not overfill the inserts. Keep the lid of the food prep cooler closed when not in use to maintain the temperature. July 25, 2023 The food prep cooler was between 7-9 degrees Celsius during the inspection. The food was moved to the walk in cooler during the inspection and the temperatures would be monitor and the unit serviced again if necessary. August 31, 2023 The cooler was found between 7-8 degrees Celsius. Some food was moved to a cooler or discarded. The operator was asked to have the unit repaired.
  12. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)A food prep cooler was found at 7 degrees Celsius after the temperature was adjusted by staff. The operator will perform a temperature check at 4pm to confirm the temperature, if not at or below 4 degrees Celsius a technician will repair the unit. Ensure that food in food prep coolers is kept at a temperature of 4 degrees Celsius or below to minimize the growth of microbes. Do not overfill the inserts. Keep the lid of the food prep cooler closed when not in use to maintain the temperature. July 25, 2023 The food prep cooler was between 7-9 degrees Celsius during the inspection. The food was moved to the walk in cooler during the inspection and the temperatures would be monitor and the unit serviced again if necessary.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A container with cut fruits including limes and lemons were found at 8 degrees Celsius and no ice in the bottom of the container. The container was moved to a cooler in the bar area during the inspection. Ensure that cut fruits are stored at or below 4 degrees Celsius to minimize microbe growth.
    • 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?
      • - Multiple live large flies were observed during inspection in the back kitchen, especially but not limited to underneath the dishpit/dishwasher area. No live flies noted in the bar area. Some flies were caught on the glue traps in the back kitchen and some in the blue light trap in the bar area. o Ensure that floors, walls, and ceilings are thoroughly cleaned to remove the fly fecal matter. o Ensure you use sanitizer constantly to clean surfaces and that all foods remain covered. o Ensure you cover the garbage bins to prevent pest attraction to debris and matter. o Do NOT leave dishes overnight. o Remove water and do not allow it to remain stagnant. o Do NOT spray chemicals to remove pests. Allow your pest control company to do the pest control and follow all their recommendations.July 13, 2023 Flies were found in the kitchen area including house flies and repleta flies. Although pest control measures are in place, a consultation with the owner and pest control technician will be arranged to review the current pest control management system. July 25, 2023 After switching to a different pest control company, there are less flies present.
    • 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) Large windows in the bar area were opened to the patio area and allowed the entry of flies into the facility. The Alberta Food Code (2020) states that "2.20 b) If windows or doors are kept open for ventilation or other purposes, the exterior openings should be protected against the entry of pests by means such as:i) screens (a screen size of 16 mesh to 25 mm (1 in.) is generally recommended);ii) properly designed and installed air curtains; oriii) other effective means to restrict the entry of pests.Ensure that the windows in the bar area are closed or some other means to prevent the entry of pests in the facility. 2) A neighbour unit that is directly adjacent to the facility has three vents that are open and can allow the entry of pests. Ensure that all exterior openings are protected against the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) An ice scoop was found stored inside a clear container with ice. The ice scoop was placed on the rim of the container with the handle pointing outward during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Juice squeeze bottles in the bar area were found with dried juice on the lids. Ensure that juices bottles are cleaned and sanitized to prevent the attraction of pests and food contamination.2) A slush machine overflow pan was filled with slush. Ensure that overflow pans are cleaned and sanitized regularly throughout the day to prevent the attraction of pests and food contamination.3) The area below the slush machine was found dirty. Ensure that hard to reach areas including under the slush machine are cleaned and sanitized regularly.
  13. Demand Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) A large container with nachos and individual serving dishes were found on a shelving unit near the front of the kitchen uncovered. Due to the presence of flies in the facility, ensure that all food is covered including nachos to prevent contamination and attraction of pests.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)A food prep cooler was found at 7 degrees Celsius after the temperature was adjusted by staff. The operator will perform a temperature check at 4pm to confirm the temperature, if not at or below 4 degrees Celsius a technician will repair the unit. Ensure that food in food prep coolers is kept at a temperature of 4 degrees Celsius or below to minimize the growth of microbes. Do not overfill the inserts. Keep the lid of the food prep cooler closed when not in use to maintain the temperature.
    • 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?
      • - Multiple live large flies were observed during inspection in the back kitchen, especially but not limited to underneath the dishpit/dishwasher area. No live flies noted in the bar area. Some flies were caught on the glue traps in the back kitchen and some in the blue light trap in the bar area. o Ensure that floors, walls, and ceilings are thoroughly cleaned to remove the fly fecal matter. o Ensure you use sanitizer constantly to clean surfaces and that all foods remain covered. o Ensure you cover the garbage bins to prevent pest attraction to debris and matter. o Do NOT leave dishes overnight. o Remove water and do not allow it to remain stagnant. o Do NOT spray chemicals to remove pests. Allow your pest control company to do the pest control and follow all their recommendations.July 13, 2023 Flies were found in the kitchen area including house flies and repleta flies. Although pest control measures are in place, a consultation with the owner and pest control technician will be arranged to review the current pest control management system.
    • 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) Large windows in the bar area were opened to the patio area and allowed the entry of flies into the facility. The Alberta Food Code (2020) states that "2.20 b) If windows or doors are kept open for ventilation or other purposes, the exterior openings should be protected against the entry of pests by means such as:i) screens (a screen size of 16 mesh to 25 mm (1 in.) is generally recommended);ii) properly designed and installed air curtains; oriii) other effective means to restrict the entry of pests.Ensure that the windows in the bar area are closed or some other means to prevent the entry of pests in the facility. 2) A neighbour unit that is directly adjacent to the facility has three vents that are open and can allow the entry of pests. Ensure that all exterior openings are protected against the entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Back kitchen: Deep clean the dishpit area, dishwasher area, and grease trap. Especially with flies observed in this area.- Bar area: Clean the floors under the sinks and tables/coolers/equipment. July 13, 2023 The area under the dishwasher was improved but an area behind the unit was missed. Clean and sanitize this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Juice squeeze bottles in the bar area were found with dried juice on the lids. Ensure that juices bottles are cleaned and sanitized to prevent the attraction of pests and food contamination.2) A slush machine overflow pan was filled with slush. Ensure that overflow pans are cleaned and sanitized regularly throughout the day to prevent the attraction of pests and food contamination.3) The area below the slush machine was found dirty. Ensure that hard to reach areas including under the slush machine are cleaned and sanitized regularly. 4) The walls and area above the cooking line was found with dried on food debris, dust, and with flies. Ensure that the walls from the floor to the ceiling are cleaned and sanitized regularly to prevent food contamination and the attraction of pests.