Chipotle Mexican Grill 4743
200 - 5117 Northland Drive NW Calgary AB T2L 2J8 · Food - General
5 inspections
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- At the time of inspection, there was an accumulation of food debris throughout the facility, including on both the front counter and back preparation counters. Several used containers were stacked on the counters and overall, the front area of the facility appeared disorganized and not maintained.More frequent cleaning and sanitation is required. Maintain the facility in a clean and sanitary condition at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Some accumulation of debris was observed in hard-to-reach areas at the front of the facility, including underneath kitchen equipment. Additionally, dried food residue was observed on the exterior surfaces of the rice cooker.Please clean and maintain in a clean and sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- In the walk-in cooler, a box containing pre-packaged sour cream was observed to be placed on the floor.- Operator removed the food item from the floor.Ensure all food items are stored at least 6 inches off the floor to prevent potential contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Chicken al pastor sauce containing garlic, oil and other ingredients was observed sitting at room temperature on the food preparation table opposite the cookline. The pH was tested to be above 4.6.- Due to the anaerobic conditions of the sauce as a result of the garlic in oil, there is a potential for botulinum toxins. Ensure to store in the cooler as per manufacturer's instructions. All high-risk foods must always be stored at 4 degrees Celsius or less or greater than 60 degrees Celsius. Alternatively, discard after two hours if left at room temperature or provide lab-tested result showing they can stay out for up to 4 hours.2. There was no thermometer in the prep cooler opposite the cookline.- Obtain an accurate-reading thermometer and place inside the cooler to ensure temperature is monitored and maintained at 4 degrees Celsius or lower.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris was noted on the floor behind the ice machine, close to the exit door.- Operator was instructed to clean the floor.Ensure that all areas (including hard-to-reach places) in the facility are maintained in good condition to avoid attracting pests.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Initial Inspection
0 infractions