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Cabeza Grande Tacos & Tequila

2125 - 23 Heartland Boulevard Cochrane AB T4C 2V4 · Food - General

8 inspections

  1. 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?
      • Pest control records were not available onsite during the inspection. Please make sure pest control record are kept onsite or electronic copies are available during the inspection.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • * Three trays of baked chicken were left at the top of each other's. Corrected during the inspection. Operator placed them at the shelf in the cooler separately.
    • 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?
      • Pest control records were not available onsite during the inspection. Please make sure pest control record are kept onsite or electronic copies are available during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was left on the top of the surface of the ice machine. Corrected during the inspection .Operator put the ice scoop into the wash to get it clean and sanitized and will make sure staff will keep it in the clean container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Grease and dust were built up at the exhaust canopy filters. Dust around the stainless-steel surface surrounding of the exhaust. Please make sure areas in above are properly cleaned and organized.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Bag of onions was stored directly contact with floor in the walk-in cooler.-Please make sure food must be stored off the floor, at least 15 cm (6 inches) high, to prevent contamination.
    • 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?
      • Pest control records were not available onsite during the inspection. Please make sure pest control record are kept onsite or electronic copies are available during the inspection.
    • 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?
      • Screen door at the back door was not in good repair. Please make sure it is repaired/ replaced to prevent the pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Grease and dust were built up at the exhaust canopy filters. Dust around the stainless-steel surface surrounding of the exhaust. * Dust on small fan used for staff in the kitchen. Please make sure cleaning of areas are completed. * There were multiple boxes and clutter in the dry storage area and area by the exit door. Please make sure areas in above are properly cleaned and organized.
  4. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for Sink and Surface sanitizer was not available onsite. Please make sure test strips are available for measuring the concentration of the sanitizer solution.
    • 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?
      • Pest control records were not available onsite during the inspection. Please make sure pest control record are kept onsite or electronic copies are available during the inspection.
    • 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?
      • Screen door at the back door was not in good repair. Please make sure it is repaired/ replaced to prevent the pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was stored above the ice machine. Corrected during the inspection. Operator placed in the dishwasher. Please make sure ice scoops are store properly in a clean food grade container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;* Dust around the ceiling vents in the kitchen. Please make sure required cleaning is completed. Please make sure cleaning checklist is available onsite and proper cleaning is done for maintaining the facility clean.
  5. Risk Management Inspection

    8 infractions

    • 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?
      • *Temperature logs for refrigeration units and daily record of dishwasher Sani cycle concentration were not available onsite.Please make sure record are kept daily and available onsite during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for Sink and Surface sanitizer was not available onsite. Please make sure test strips are available for measuring the concentration of the sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hot water at the handwash sink next to the kitchen door was turned off due to leak. Front of house staff were washing hands in bar sink. **This observation has been noted several times.** COMPLETE THE FOLLOWING:1. A dedicated handwash sink must be available for the bar staff to wash their hands. Options to address handwash station include:a. Repair faucet at sink by kitchen door.b. Install a protective barrier at the bar sink and dedicate for handwashing only.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1- Handwashing sink at the bar was just beside the ice bin. Water was spreading to ice bin while hand washing. -Protective barrier at the handwashing sink is required to prevent contamination of ice. Please make sure a protective barrier at the bar sink is installed.2- Handwashing sink in the kitchen just beside the kitchen entrance was not operational. Please make sure required repairs are completed.***Outstanding violations from the previous inspection. ***
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***OUTSTANDING DEFICIENCY ****1. The hot water at the handwash sink next to the kitchen door was turned off due to leak. Front of house staff were washing hands in bar sink. **This observation has been noted several times.** -Protective barrier at the handwashing sink is required to prevent contamination of ice. Please make sure a protective barrier at the bar sink is installed.COMPLETE THE FOLLOWING:1. A dedicated handwash sink must be available for the bar staff to wash their hands. Options to address handwash station include:a. Repair faucet at sink by kitchen door.b. Install a protective barrier at the bar sink and dedicate for handwashing only.
    • 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?
      • Pest control records were not available onsite during the inspection. Please make sure pest control record are kept onsite or electronic copies are available during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Handwashing sink in the kitchen just beside the kitchen door was not operational during the inspection. Manager stated that they were waiting for the piece to be delivered to complete the repair.Please make sure hand sinks in the kitchen are repaired and operational.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Dust accumulation at the upper shelf by the handwashing station above the boxes.* Dust above the cook line by the shelf above the prep cooler area. Please make sure required cleaning is completed. Please make sure cleaning checklist is available onsite and proper cleaning is done for maintaining the facility clean.
  6. Monitoring Inspection

    9 infractions

    • 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?
      • *Temperature logs for refrigeration units and daily record of dishwasher Sani cycle concentration were not available onsite.Please make sure record are kept daily and available onsite during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical dishwasher Sani cycle was not working at the time of the inspection. Noted Sani cycle pipe was placed in Rinse agent /detergent bucket. So the pipe was pulling the detergent during the Sani cycle. Corrected during the inspection. Sani cycle was measured at 100ppm Chlorine. Please make sure staff check the dishwasher Sani cycle every day when they open the restaurant. Please make sure it is recorded and available onsite during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for Sink and Surface sanitizer was not available onsite. Please make sure test strips are available for measuring the concentration of the sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***OUTSTANDING DEFICIENCY ****1. The hot water at the handwash sink next to the kitchen door was turned off due to leak. Front of house staff were washing hands in bar sink. **This observation has been noted several times.** -Protective barrier at the handwashing sink is required to prevent contamination of ice. Please make sure a protective barrier at the bar sink is installed.COMPLETE THE FOLLOWING:1. A dedicated handwash sink must be available for the bar staff to wash their hands. Options to address handwash station include:a. Repair faucet at sink by kitchen door.b. Install a protective barrier at the bar sink and dedicate for handwashing only.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hot water at the handwash sink next to the kitchen door was turned off due to leak. Front of house staff were washing hands in bar sink. **This observation has been noted several times.** COMPLETE THE FOLLOWING:1. A dedicated handwash sink must be available for the bar staff to wash their hands. Options to address handwash station include:a. Repair faucet at sink by kitchen door.b. Install a protective barrier at the bar sink and dedicate for handwashing only.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1- Handwashing sink at the bar was just beside the ice bin. Water was spreading to ice bin while hand washing. -Protective barrier at the handwashing sink is required to prevent contamination of ice. Please make sure a protective barrier at the bar sink is installed.2- Handwashing sink in the kitchen just beside the kitchen entrance was not operational. Please make sure required repairs are completed.***Outstanding violations from the previous inspection. ***
    • 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?
      • Pest control records were not available onsite during the inspection. Please make sure pest control record are kept onsite or electronic copies are available during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Handwashing sink in the kitchen just beside the kitchen door was not operational during the inspection. Manager stated that they were waiting for the piece to be delivered to complete the repair.*Hand sink in the kitchen by the service window was also not operational. Please make sure hand sinks in the kitchen are repaired and operational. Note: Staff was using the prep sink for hand washing. Please make sure prep sink is clean and sanitized before and after use for food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Grease and dust built up at the exhaust hood filters*Dust accumulation at the upper shelf by the handwashing station above the boxes.* Dust above the cook line by the shelf above the prep cooler area. Please make sure required cleaning is completed. Please make sure cleaning checklist is available onsite and proper cleaning is done for maintaining the facility clean.
  7. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hot water at the handwash sink next to the kitchen door was turned off due to leak. Front of house staff were washing hands in bar sink. **This observation has been noted several times.** COMPLETE THE FOLLOWING:1. A dedicated handwash sink must be available for the bar staff to wash their hands. Options to address handwash station include:a. Repair faucet at sink by kitchen door.b. Install a protective barrier at the bar sink and dedicate for handwashing only.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1- Handwashing sink at the bar was just beside the ice bin. Water was spreading to ice bin while hand washing. -Protective barrier at the handwashing sink is required to prevent contamination of ice. Please make sure a protective barrier at the bar sink is installed.2- Handwashing sink in the kitchen just beside the kitchen entrance was not operational. Please make sure required repairs are completed.***Outstanding violations from the previous inspection. ***
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Handwashing sink in the kitchen just beside the kitchen door was not operational during the inspection. Manager stated that they were waiting for the piece to be delivered to complete the repair.*Sink was also not properly secured. Please make sure it is properly secured and sealed once other repairs are completed. *Baseboard strips by the kitchen door in the kitchen and wall beside the storage room just by the drain were lifting / not in good repair. Please repair them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Grease and dust built up at the exhaust hood filters*Dust accumulation at the upper shelf by the handwashing station above the boxes.*Dust accumulation on the ceiling above the cooking line. Please make sure required cleaning is completed.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cleaning cloths left on prep counters on cook line. COMPLETE THE FOLLOWING:1. Keep cloths stored in food grade sanitizer when in use to prevent spread of bacteria to food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls stored on top of inserts in prep coolers. 2. Bar ice scoop stored next to bottles. COMPLETE THE FOLLOWING:1. Do not store bowls on top of inserts to protect food from contamination.2. Keep ice scoop store in a separate container to protect scoop from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hot water at the handwash sink next to the kitchen door was turned off due to leak. Front of house staff were washing hands in bar sink. **This observation has been noted several times.** COMPLETE THE FOLLOWING:1. A dedicated handwash sink must be available for the bar staff to wash their hands. Options to address handwash station include:a. Repair faucet at sink by kitchen door.b. Install a protective barrier at the bar sink and dedicate for handwashing only.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1. A container of food was stored on top of the cook line handwash sink. Container was moved during the inspection.**Do not store anything on sink. Food handlers must have unobstructed access to handwashing facilities.