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Gaucho Brazilian Barbecue

629 8 Street Canmore AB T1W 2B1 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler #4 (dessert cooler) was again at too warm (foods were at 11C and premise has not opened for the day yet so cooler had not been opened all day). High risk foods are not to be stored in here unless it can consistently maintain them at 4C or less. Was advised cooler had already been checked/serviced; cooler may need to be replaced.
  2. Risk Management Inspection

    3 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?
      • A cooling log was now being maintained and items (beans, stroganoff) divided into smaller portions to cool but as the cooling log was started when the food was above 60C, can't use it to verify foods cooled from 60-20C within 2 hours. Don't start timing the 2 hours until the food reaches 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler #4 (dessert cooler) was at 10C; to be capable of maintaining foods at 4C or less. Refrain from keeping high risk foods in this cooler until it is at 4C or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several of the cutting boards on shelf in back area had deep cuts. These are to be replaced as they are no longer easily cleanable. Was advised new ones have been ordered.
  3. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A foodhandler was wearing a rope bracelet. Was removed during inspection.
    • 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?
      • A cooling log was no longer being maintained. Use a cooling log to verify are cooling from 60-20C and then from 20-4C when cooling items in large volumes (e.g. black beans). Cooling log to be maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler #1 was at 14C; several skewers of meat that had just been cooked were put into it. If it can not quickly go back down to 4C or less, will need to put the cooked meat skewers in the walk-in-cooler instead.Cooler #4 (dessert cooler) was at 7-8C; to be capable of maintaining foods at 4C or less. Monitor to ensure it gets back down to 4C or less quickly; was advised it had just been loaded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several of the cutting boards on shelf in back area had deep cuts. These are to be replaced as they are no longer easily cleanable.
  4. 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 wall behind the servery area sink is damaged. To be repaired.Was advised the grease trap at the prep sink has been cleaned and will be replaced next week.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils are being stored just inside the back door and may get dirty from dust/debris when door is used. Please locate these items further away from the door.
  5. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The spray bottles of quat sanitizer were at 0-100ppm. To be at 200-400ppm. Corrected during inspection.
    • 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?
      • Logs of the fridge/freezer temperatures are no longer being maintained. Log of temperatures to be started again.Cooling logs are not being maintained. Cooling logs to be maintained and ensure when cooling skewers are only in one layer and no plastic put overtop until reach 4C or less. Also recommend soups be cooled in shallow pans (depth of 2" or less).Cooking temperatures are not being checked. Check the cooking temperature of the chicken to ensure it is fully cooked.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were personal items (such as cellphones, open drink, knife belt) on shelves also used to store food and utensils. Store personal items separately. Corrected during inspection.Sticky trap for flies was right by shelf used to store foods and utensils. Relocate away from any food or clean utensils.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was a spray bottle of chemical that was not labelled. To be labelled as to its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer was not functional. Functional and accurate probe thermometer required for checking internal food temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The dessert cooler was at 12C. High risk items were removed during the inspection. Do not store any high risk items in here until the cooler can maintain the foods at 4C or less.The soup was being reheated in the hot-holding unit which may not bring it up to 74C prior to service (and within 2 hours). Reheat in/on stove. Corrected during inspection.There was not enough ice around the garlic in oil to keep it at 4C or less. Corrected during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher and glasswasher are not being checked each day in operation to ensure they are dispensing the correct level of sanitizer. Are to be checked to ensure dishwasher is dispensing at least 100ppm chlorine during the final rinse cycle and that the glasswasher is dispensing is dispensing at least 12.5ppm iodine during the final rinse cycle.
    • 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?
      • There were some mouse droppings in corner just inside the back door (around the gas canisters). Remove droppings and clean and sanitize the area. There is already a mouse trap in this area.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Broken dirty plates, glasses were in cardboard box under the dishmachine. Broken dirty plates, etc. should not be stored in cardboard box as dirty/wet cardboard can attract pests and if box breaks, could result in injury hazard to staff.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit is not in a location that customers can see it. Please move to a location that is visible to customers.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff present did not know in anyone had taken a Food Safety Course accepted by Alberta Health. Please ensure adequate number of staff take an approved course and provide copy of Certificate(s).
    • 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 wall behind the servery area sink is damaged. To be repaired.There is a broken floor tile under the wheel of prep cooler across from cooking equipment. Replace the broken tile.There is a bad odor coming from the grease trap that is under the prep sink. Need to ensure the grease trap is cleaned and in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness was very good, just a couple areas needed a more thorough cleaning:-left corner of bar around pump-shelf in back area (with skewers) needs cleaning (is dusty) and there are a few item/utensils that was advised are no longer used that are dusty. Clean the shelving and items and should discard items no longer needed