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El Taco Loco Kitchen & Pizzeria

301 7 Avenue E Bow Island AB T0K 0G0 · Food - General

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser in downstairs bathroom was jammed and not dispensing paper towel. Please fix and provide paper towel at all times at the hand sink.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Mouse poison found in downstairs room. Discussed not using poison in the food facility to prevent contamination of product and surfaces.Ensure the walk in cooler's thermometer is returned to unit.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods in the freezer were being covered with black and white garbage bags. Discussed that garbage bags are not food grade.Discussed covering foods with lids, plastic wrap or in ziploc bags.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required underneath the deep fryer.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of liquid mix in the hopper of the soft serve ice cream machine was 10.8 degrees C (measured with a probe thermometer). Please adjust the temperature of the machine to ensure the product is maintained at a temperature of 4 degrees C or lower. The ice cream mix should be discarded if it is above 4 degrees C for more than 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of food in the walk-in cooler was measured at 5.1 degrees C. Please ensure the temperature of the walk-in cooler is maintained at or below 4 degrees C and move any high-risk foods to a suitable location if appropriate temperature cannot be maintained. The operator has been keeping the door closed and maintaining a temperature monitoring checklist for the walk-in cooler. Please continue to check the temperature of the cooler and record temperatures regularly.
  8. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some of the ground meat in the walk-in freezer was being stored in 4" pipes labelled "PVC Sewer Pipe". The pipe was in new and clean condition but is not suitable for storing food as it is not made of food-grade material.The operator agreed to discard the pipe and obtain new containers for storing the ground meat.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The door to the walk-in cooler was open at the beginning of the inspection. The temperature of food in the walk-in cooler was measured at 7.1 degrees C. Please ensure the temperature of the walk-in cooler is maintained at or below 4 degrees C and move any high-risk foods to a suitable location if appropriate temperature cannot be maintained. Please also check the temperature of the cooler regularly and record temperatures daily at minimum.
    • 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 at the handwashing sink was covered with a dish towel. The paper towel dispenser was empty. At the request of the inspector, the operator uncovered the soap dispenser and refilled the paper towel dispenser. Please continue to ensure that the hand washing sink and supplies remain accessible and fully stocked.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A jacket was hung over the fire extinguisher. At the request of the inspector, the operator removed the jacket. Please ensure the fire extinguisher remains accessible.
  9. Risk Management Inspection

    0 infractions

  10. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available at the time of the inspection. Please obtain a probe thermometer and ensure it is available for monitoring food temperatures.
    • 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?
      • A pest control record was not available at the time of the inspection. Operator advised inspector that the record was offsite and could be emailed to the inspector.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning record was not available at the time of the inspection. Operator advised inspector that the record was offsite and could be emailed to the inspector.