Skip to content
Loading map…

Gaucho Brazilian Barbeque

9823 Macleod Trail SW Calgary AB T2J 0P6 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A fabric glove was stored directly on the prep counter. Staff was instructed to remove the glove, clean and sanitize the counter.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. An opened bottle of Pancake & Waffle Syrup was stored at room temperature. The manufacturer’s label indicates that it must be refrigerated after opening. Staff were instructed to store it in the cooler.2. Perishable sauces were stored above the ice immersion, and the ice had melted. The temperature of the sauce was measured at 13 °C using a probe thermometer. A correction was made on-site. Staff were instructed to replace the ice, ensure containers are fully submerged to maintain proper temperature control, and regularly monitor temperatures.
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Cooked chicken was stored below raw beef on tray cart in the kitchen.b) Mop buckets were stored in dry food storage room.Requirement:a) Do not store any cooked or ready to eat food under raw meat to prevent cross contamination.b) Store mop buckets in the mop sink area not in food areas.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT solution dispenser was tested with head chef and was tested at 100ppm.- Call the technician to recalibrate the dispenser and ensure 200ppm is achieved for QUAT solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher sanitizer solution bucket was empty and dishwasher was testing 0ppm chlorine.- Issue was identified and head chef replaced the sanitizer solution bucket. Advised any dishes that may have been washed prior to opening to be rewashed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were stored in a humid area resulting in discoloured test strips. - Replace and acquire new test strips. Store all test strips in dry area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Reorganization needed in walk-in freezer to help facilitate better FIFO and cleaning.
  5. Initial Inspection

    0 infractions