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El Corazon

1003 Keswick Drive SW Edmonton AB T6W 4T4 · Food - General

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food containers are not properly stored in the top compartment of the food preparation cooler. Do not stack food containers and ensure that they fit properly in the space provided.- Foods stored in this manner cannot be held at less than 4C. Corrected
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on the counters and no pre-made sanitizer solution available for the storage of cloths in between uses.- Staff prepared a 200 ppm quat sanitizer solution. Ensure sanitizer solutions are easily accessible in all food handling areas of the kitchen.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed the cook wipe their hands in a wiping cloth.- Proper handwashing practices and frequencies reviewed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several packages of meats observed thawing in a sink of standing water.- Thaw foods under cold running water or in the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the ice machine requires cleaning to remove a buildup of an orange substance. Several strainers noted in "clean" storage had visible food particles on them. Strainers were sent for washing.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food particle/debris buildup in the edges around the floor drain covers.
  4. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A buspan of cooked rice was stored under a counter, cooling.- Cooked foods are being left out at room temperature to cool for extended periods of time. Staff are not using a thermometer to monitor the cooling process. The rice was relocated to the cooler.2. Inadequate ice-water bath setup for the squeeze bottle of sauces.- Food containers must be fully immersed in the ice-water instead of just sitting on a layer of ice.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers could not be located.
    • 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 wood base below the hot water tank is raw wood.- Requires finishing/painting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food particle/debris buildup in the edges around the floor drain covers.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The kitchen dishwasher is not operating properly. At the time of inspection, the machine was turned on but the cycle would not stop, kept running continuously.- Owner called the dishwasher technician for service.
  7. Initial Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water was available as the plumber was working on the hot water tank at the time of inspection.