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Caballo Blanco Bistro

100 - 4808 50 Street Red Deer AB T4N 1X5 · Food - General

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer was measured to be greater than 400 ppm at the time of inspection. Recommendations were provided to the operator to use bleach sanitizer diluted to 100ppm.Please ensure that food-grade sanitizer concentrations are maintained at suitable concentrations that are safe for food handling. QUAT sanitizer should be maintained at 200 ppm. Bleach sanitizer should be maintained at 100 ppm.
    • 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 walls/backsplash around the dishwashing area were noted to be scratched and in need of resurfacing/painting at the time of inspection. The three compartment sink faucet was also noted to be leaking. Please ensure that all walls in the food facility are maintained in good condition, smooth, non-absorbent and easy-to-clean. Please ensure that plumbing fixtures are maintained in good working condition that ensures safe and sanitary food handling.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The fabric curtain in the kitchen area needs to be removed/replaced to a curtain that is smooth, non-absorbent and easily cleanable.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket of bleach sanitizer was measured at 0 ppm at the time of inspection. The operator was asked to the change the solution.Please ensure that bleach sanitizer is maintained at 100ppm to ensure proper cleaning and sanitation of food contact surfaces and equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was observed to be obstructed with a wooden plate. The item was removed and the operator was informed. Please ensure that the handwashing sink in used only for handwashing purposes to help encourage regular and proper hand hygiene.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Fabric curtain was used as swing door to the back kitchen, the fabic curtain is not smooth, non absorbent, and easily cleanable. - Ensure a material that is smooth, non-abosrbent, easily cleanable used for the swing door.
  5. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Fabric curtain was used as swing door to the back kitchen, the fabic curtain is not smooth, non absorbent, and easily cleanable. - Ensure a material that is smooth, non-abosrbent, easily cleanable used for the swing door.
  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items were observed in the back preparation area. The items were removed after a discussion with the operator. Please ensure that items not associated with food are kept separate from food to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired bleach test strips were observed at the time of inspection. Please ensure that valid testing equipment is available to help confirm and test for sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was observed to be obstructed with dishes at the time of inspection. Operator was instructed to remove the items.Please ensure that the hand sink is only used for handwashing to help encourage regular and proper hand hygiene.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Fabric curtain was used as swing door to the back kitchen, the fabic curtain is not smooth, non absorbent, and easily cleanable. - Ensure a material that is smooth, non-abosrbent, easily cleanable used for the swing door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A pair of knives were observed to be stored in the gap between the prep table and the microwave table. Please ensure that all food equipment is stored in a manner that is safe and sanitary.