Golden Cactus Mexican Grill
7 - 5315 17 Avenue SE Calgary AB T2A 0W2 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- 1. Light observed at bottom of kitchen back door.COMPLETE THE FOLLOWING:1. Install a weatherstrip to seal the gap to prevent entry of pests into the facility.
- 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?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **CORRECTED**1. Observed cleaning cloths not stored in sanitizer. A 100ppm bleach sanitizer was made during the inspection to store the cloths in. **Please ensure to keep cloths in sanitizer when not using them to clean counters.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Boxes of canned foods stored on floor under the table beside the cooking equipment.2. Front of house:Ice scoop was stored on top of the ice machine. COMPLETE THE FOLLOWING:1. Please keep all food stored off the floor to protect it from contamination, and so that the area is easy to clean.2. Keep ice scoop stored in a container to protect it from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **CORRECTED**1. Walk-in cooler:- Boxes of cheese and tomatoes stored on the floor. Boxes moved onto shelves during the inspection.- Egg flats stored on top shelf of wire rack shelving. Flats moved to bottom shelf during inspection.2. Phones stored on preparation table. Phones moved out of the food preparation area during the inspection.3. Utensils for serving hot food from the hot holding unit were stored in ambient temperature water. Water discarded and replaced with ice water during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **CORRECTED**1. Observed an opened can of evaporated milk that was left out at room temperature. Milk discarded during inspection.*Ensure to transfer canned foods to food grade containers after opening cans.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Front of house: a. There was no soap at the handwash station.b. The paper towel was not stored in an appropriate holder/dispenser. COMPLETE THE FOLLOWING:1. Ensure both soap and paper towel in proper dispensers are available at the handwash stations at all times so staff can properly wash their hands.
- 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?
- 1. Light observed at bottom of kitchen back door.COMPLETE THE FOLLOWING:1. Install a weatherstrip to seal the gap to prevent entry of pests into the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was a buildup of grease on the ceiling vent grate in the middle of the kitchen.2. Men's washroom: - Dust noted on ceiling. COMPLETE THE FOLLOWING:1. Clean areas noted above thoroughly and more often to maintain them in a visibly clean condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 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?
- Wall by the back door missing baseboard.- Install baseboard. Check all walls in the facility walls to ensure that baseboards are properly installed and sealed with floor and wall.
- 23. Is the facility maintained in a clean and sanitary condition?
- ** The violation still exists**There was an accumulation of dirt and debris throughout on floors and walls under and/or behind the food equipment and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Mop bucket was store by the back door close to toaster.Keep the mop bucket in mop closet or in an enclosed room/away from food handling area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
3 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?
- 1. Silicon caulking at two compartment sink and at hand washing sink appeared mold and peeling off.- Replace the seal.2. A layer was peeling from the stainless steel countertop/cutting table.- Ensure to repair the repair the countertop.3. A baseboard in the kitchen, behind the entrance door was peeling off.- Repair the baseboard.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of dirt and debris throughout on floors and walls under and/or behind the food equipment and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.
- 24. Is solid and liquid waste being managed in a suitable manner?
- 1. Two garbage bags of empty bottles/cans were stored by the back door.Ensure to discard or store the garbage appropriately.2. Mop bucket filled with dirty water was store by the bak door close to toaster.Keep the mop bucket in mop closet or in an enclosed room/away from food handling area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher dispensed 0ppm chlorine during rinse cycle.-The operator fixed the dishwasher during inspection and 100ppm chlorine was measured during final cycle.Ensure to check the operation of dishwasher daily and trained your staff how to operate the dishwasher.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Silicon caulking at two compartment sink and at hand washing sink appeared mold and peeling off.- Replace the seal.2. A layer was peeling from the stainless steel counter top/cutting table.Ensure to repair the repair the countertop.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of dirt and debris throughout on floors and walls under and/or behind the food equipment and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required in hard to reach areas (behind counters) and on shelving above dishwashers
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- 1) Bottles of sanitizer in the bar area and in the kitchen was too strong (bleaching out test strips)2) Bottle of sanitizer in the bar area was not labeled as to its contents
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Foods such as fried rice in the walk in cooler had a temperature of 9C. Ambient air temperature of walk-in cooler measured at 12CEnsure cold foods are kept at 4C or below2) No probe thermometer available
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) Bar hand sink had no paper towels2) Kitchen hand sink was blocked by staff making sauce
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required in hard to reach areas (behind counters) and on shelving above dishwashers
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
0 infractions
- Demand Inspection
4 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- An open container of maionese was stored outside at room temperature.The container was discarded during inspection.Ensure to check the label of the food product and store it accordingly..
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher dispensed 0ppm chlorine.The operator changed the sanitizing bucket and chlorine level measured to be 100ppm.Ensure to check the dishwasher regularly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation canopy filters appeared dirty.Ensure to clean the filters
- 23. Is the facility maintained in a clean and sanitary condition?
- High touch area, air intakes and walls appeared dirty.Ensure to clean the above-mentioned area and develop a cleaning schedule.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?