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Golden Cactus Mexican Grill - Events

7 - 5315 17 Avenue SE Calgary AB T2A 0W2 · Food - Special Event

13 inspections

  1. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sauces and food gravies were stored in polybags. Polybags are not intended for food storage. Food packaging and storage containers must be suitable for intended use of food storage.- Store food only in food-grade containers only.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Box of lemons was stored directly on the floor. Storing food directly on the floor may expose it to contamination from dirt, moisture, pests, and cleaning activities. Operator corrected during inspection by relocating the lemons onto shelving.- Store all food items at least 15 cm (6 inches) off the floor on approved shelving or pallets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef gravy in cooler measured at 12°C. The operator stated the gravy was prepared the previous day. The gravy was discarded during inspection.High-risk food stored above 4°C may allow rapid growth of pathogenic microorganisms, increasing the risk of foodborne illness.- Use ice baths and shallow pans to cool foods rapidly to 4°C before refrigeration. - Maintain cold-held high-risk food at or below 4°C, and ensure it is held for no more than 2 hours in temperature danger zone, that is between 4°C to 60°C.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution initially prepared was tested 10 ppm during inspection. - Operator prepared chlorine sanitizer and concentration was tested at 100 ppm.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the bleach sanitizer was 50 ppm. Violation corrected on site. New bleach solution tested 100 ppm.
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    2 infractions

    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water at the two-compartment and handwash sinksProvide hot water at the sinks.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • Two- compartment and handwash sinks were dirty. Clean the sinks.
  10. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding chaffing dishes were not fully set up at time of approval inspection. Temperature was not >60C for hot holding. No food products were in hot holding unit.- Ensure hot holding units are >60C and ready for approval inspection.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    0 infractions

  13. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both the cooler and two freezers were not plugged in at the beginning of the inspection. Staff plugged in all three and they could be heard running. By the end of the inspection the temperature was decreasing in the cooler and freezers but was not at an acceptable temperature. Please ensure the cooler and freezers are functioning properly and do not store food in them until they are at a satisfactory temperature. Photos of the cooler/freezers at an acceptable temperature were to be received within an hour after the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine-based test strips were not available for testing the concentration of the chlorine surface sanitizer or chlorine sanitizing solution for dishwashing. Please obtain chlorine test strips and have them present in the booth at the event.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Inspections for vendors started at 9:30am. At 11:15am the operator was called by the PHI as no one was present at the booth and the event started at 11:00am and an inspection was required prior to operation. Vendors are required to be on-site and set up at least an hour prior to the event start time. The operator and staff arrived on-site at 11:45am.