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Costa Vida Fresh Mexican Grill

2118 - 8650 112 Avenue NW Calgary AB T3R 0R5 · Food - General

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The quat sanitizer bucket measured below 100 ppm.2) The freshly made quat sanitizer bucket measured did not detect any changes with the quat test strip. It was noted that the quat sanitizer container was empty.The manager purchased a chlorine sanitizer solution right away.Obtain a chlorine test strip to measure the sanitizer concentration of the chlorine sanitizer agent.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser in the unisex washroom was empty.Additional soap as available and promptly restocked.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up around the air vents. Clean the air vents.**OUTSTANDING (2023-08-01). The air vents by the back prep sink in front of the exhaust hood ventilation system was still dusty. The operator mentioned that they conduct routine cleaning of the vent to minimize the dust build-up. The inspector informed the operator that a more frequent cleaning would then be necessary to maintain the cleanliness of the vent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Behind the syrup pump station had debris buildup.2) Grime buildup was noted behind the equipment underneath the ventilation canopy at the back kitchen area.3) Grime buildup was noted behind the equipment underneath the ventilation canopy at the front service area.4) Dust buildup was attached to the kitchen light bulb above the flour mixer area in the front service area.5)Hard to reach areas were dirty and hard grime buildup.1 to 5) Thoroughly clean the indicated areas.
  2. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Top portion of the perishable foods were not stored at 60 degrees C. or higher. Rice was measured at 44 degrees C on top and bottom of the rice was measured at 75 degrees C. meats were measured between 50 to 55 degrees C. and bottom of the meats were above 60 degrees C. Reduce volume of the perishable foods or place a lid on the foods when it's not busy to store the perishable foods at 60 degrees C or higher.
    • 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 air vents by the back prep sink in front of the exhaust hood ventilation system was not properly affixed/secured. The operator mentioned that they were still in the process of fixing the vent covers. The inspector informed the operator that all ventilation system in the facility must be properly maintained to prevent dust and dirt accumulation in the facility. **FIX THE VENT.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grey stains build-up on the yellow Brute cooling bins exteriors. Clean the Brute bins.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up on the TVs and signs. Clean these items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up around the air vents. Clean the air vents.**OUTSTANDING (2023-08-01). The air vents by the back prep sink in front of the exhaust hood ventilation system was still dusty. The operator mentioned that they conduct routine cleaning of the vent to minimize the dust build-up. The inspector informed the operator that a more frequent cleaning would then be necessary to maintain the cleanliness of the vent.
  3. Risk Management Inspection

    2 infractions

    • 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 air vents by the back prep sink in front of the exhaust hood ventilation system was not properly affixed/secured. The operator mentioned that they were still in the process of fixing the vent covers. The inspector informed the operator that all ventilation system in the facility must be properly maintained to prevent dust and dirt accumulation in the facility. **FIX THE VENT.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up around the air vents. Clean the air vents.**OUTSTANDING (2023-08-01). The air vents by the back prep sink in front of the exhaust hood ventilation system was still dusty. The operator mentioned that they conduct routine cleaning of the vent to minimize the dust build-up. The inspector informed the operator that a more frequent cleaning would then be necessary to maintain the cleanliness of the vent.
  4. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front Hot holding unit:Left side rice was measured 52 degrees C and bean was measured at 55 degrees C. Cold draft above the hot holding unit. Increase heat and store all hot perishable food at 60 degrees C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher final rinse temperature was cycling between 68 to 69 degrees C. Ran the dishwasher 4X.Fix the dishwasher and ensure the final temperature is at 71 degrees C. or higher. Provide a waterproof high temperature thermometer to check the dishwasher temperature.
    • 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 air vents by the back prep sink in front of the exhaust hood ventilation system was not properly affixed/secured. The operator mentioned that they were still in the process of fixing the vent covers. The inspector informed the operator that all ventilation system in the facility must be properly maintained to prevent dust and dirt accumulation in the facility. **FIX THE VENT.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up around the air vents. Clean the air vents.**OUTSTANDING (2023-08-01). The air vents by the back prep sink in front of the exhaust hood ventilation system was still dusty. The operator mentioned that they conduct routine cleaning of the vent to minimize the dust build-up. The inspector informed the operator that a more frequent cleaning would then be necessary to maintain the cleanliness of the vent.
  5. Demand Inspection

    2 infractions

    • 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 air vents by the back prep sink in front of the exhaust hood ventilation system was not properly affixed/secured. The operator mentioned that they were still in the process of fixing the vent covers. The inspector informed the operator that all ventilation system in the facility must be properly maintained to prevent dust and dirt accumulation in the facility. **FIX THE VENT.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight dust build-up around the air vents. Clean the air vents.**OUTSTANDING (2023-08-01). The air vents by the back prep sink in front of the exhaust hood ventilation system was still dusty. The operator mentioned that they conduct routine cleaning of the vent to minimize the dust build-up. The inspector informed the operator that a more frequent cleaning would then be necessary to maintain the cleanliness of the vent.