Burrito Libre Restaurant Inc.
2024 Sherwood Drive Sherwood Park AB T8A 3H9 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was mixed during time of inspection. Bleach was available.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meat mixture reading 35 degrees respectively. Placed in cooler to cool properly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system in ceiling and ceiling requires cleaning and maintenance.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Coolers not in working order, one cooler dripping water. Repair or replace coolers.Unclean dishes placed in drawer. Removed during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- walls require cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A container of diced potatoes and a container of onions and veggies in the hot held steam table measured approximately 30C. Informed staff who voluntarily discarded the product. Please ensure any high risk hot held food products are at a temperature of 60C or greater.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was prepared for use. The staff prepared a bucket of 100ppm chlorine sanitizer solution during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper thawing procedure was observed. Frozen beef was soaked in water inside a bowl to thaw. The staff moved the beef to the cooler during inspection.Note that frozen food can be properly thawed in the cooler or under cold running water.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips observed at the facility were discolored and cannot be used.Obtain new chlorine test trips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink at the back food preparation area was covered with wrapping sheet boxes. The staff removed the boxes during inspection.Ensure handwashing sinks are always available for proper handwashing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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 floor at the food service section of the sitting area was damaged. Please repair the floor.July 22, 2024: The floor at the service section of the sitting area still requires repairs/resurfacing. Please not that this is an on-going violation and must be corrected immediately.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of a bucket of chlorine sanitizer solution was measured to be at 0ppm. The staff prepared a fresh 100ppm solution during inspection.Please ensure the required 100ppm chlorine sanitizer solution is maintained at all times.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Proper temperature log/records were not being kept.Please check and record the temperature of coolers, freezers and hot holding units in the facility (checked at least twice daily). A template will be sent with this report.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Two light fixtures at the back area and a light the walk-in cooler were missing protective covers.Please replace the missing covers to prevent food contamination in an event of breakage.
- 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 floor at the food service section of the sitting area was damaged. Please repair the floor.July 22, 2024: The floor at the service section of the sitting area still requires repairs/resurfacing. Please not that this is an on-going violation and must be corrected immediately.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 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 floor at the food service section of the sitting area was damaged. Please repair the floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach/chlorine sanitizer is measured at 200 ppm. Ensure that bleach/chlorine sanitizer is maintained at 100 ppm. The operator prepared a 100 ppm bleach/chlorine sanitizer during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler in the front service area is measured at 11°C with a probe thermometer. Ensure that high risk foods are maintained at a temperature of 4°C or below when in the cooler. The operator voluntarily discarded six containers of sour cream, six containers of Monterey-jack and white-cheddar mixed cheese, one container of sliced tomatoes, one container of bean paste and four bottles of ranch sauce.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine/bleach test strips are not observed. Ensure that chlorine/bleach test strips are acquired.
- 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 floor at the food service section of the sitting area was damaged. Please repair the floor.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The prep cooler in the front service area is measured at 11°C with a probe thermometer. Ensure that the prep cooler is repaired to be capable of maintaining a temperature of 4°C.
- 23. Is the facility maintained in a clean and sanitary condition?
- The wall-mounted metal shelving in the back food prep area is observed with a buildup of grime. Ensure that the metal shelving is cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?