Blanco Cantina
319 6 Street S Lethbridge AB T1J 2C7 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops were observed in a spice container and in a bag of flour. The operator removed them to mitigate the risk of cross‑contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- The areas under the grill and fryers were observed to have dirt and food debris. Please ensure these areas are cleaned and maintained in a sanitary condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The refried beans measured 22 degrees C. Beans were reheated to 72.0 degrees C during inspection. Rice measured 63.0 with probe thermometer, but 52.0 on the surface. Ensure all hot holding lids remain on unless serving, and stir foods often. Hot foods are cooked in sous vide and placed in hot holding unit. Temperature checks occur 3X/day (morning, midday, evening) and recorded in their digital system. If there is more than 1 kg left of a hot food (such as beef) left at the end of the night it will be cooled, refrigerated and used the next day. Staff must notify the supervisors so they are aware so that the item will be discarded if not used. Record of cooling is available within their system. Hot holding unit is set to the highest setting.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions