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Guac Mexi Grill

101B - 11020 100 Avenue Grande Prairie AB T8V 7L5 · Food - General

6 inspections

  1. Demand Inspection

    4 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?
      • Temperature monitoring logs are not completed.Ensure temperature logs are completed daily.
    • 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?
      • Pest control logs are not completed.Ensure pest control logs are completed monthly.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The handwash sink's faucet for washroom is leaking.Ensure the faucet is repaired/replaced and the washroom is open for customers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not completed.Ensure daily, weekly and monthly cleaning logs are kept.
  2. Risk Management Inspection

    4 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Countertop deep fryer is used for deep fry churro (gluten free). Deep fryer is not commercial and is not under the ventilation hood. Ceiling above has started to discolour due to lack of ventilation. Ensure this deep fryer is not used and is removed from the facility. Alternative countertop commercial deep fryers with fire suppression are available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers are lacking food safety knowledge.Ensure food handlers complete the food safety training course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic cutting boards are worn out. Ensure cutting boards are discarded and replaced with new ones.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not completed.Ensure daily, weekly and monthly cleaning logs are kept.
  3. Risk Management Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual washing was observed, Dishware was not sanitized after washing. Install a liquid soap and sanitizer dispenser at the 3-compartment sink. In the meantime manual mix the sanitizer in the sink.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Countertop deep fryer is used for deep fry churro (gluten free). Deep fryer is not commercial and is not under the ventilation hood. Ceiling above has started to discolour due to lack of ventilation. Ensure this deep fryer is not used and is removed from the facility. Alternative countertop commercial deep fryers with fire suppression are available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers are lacking food safety knowledge.Ensure food handlers complete the food safety training course.
    • 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 is not working. Food handler was cooking with the back door open. Smoke was also present inside the facility. Food handler was instructed to stop cooking immediately. Only few items require cooking (chicken, steak, beans and churro). Manager was informed that in order to remain open, these items will have to be off the menu until ventilation hood is repaired. Manager agreed to this.Ensure ventilation canopy is repaired. Do not cook or deep fry until ventilation canopy is repaired and working properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic cutting boards are worn out. Ensure cutting boards are discarded and replaced with new ones.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not completed.Ensure daily, weekly and monthly cleaning logs are kept.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are dirty:- back storage area floors especially the corners.Ensure the floors are cleaned and maintained.
  4. Monitoring Inspection

    16 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observe food handlers wear gloves without washing hands. Food handlers were educated and instructed to wash hands. Glove use policy must be in place. Glove use does not replace hand washing. Hands must be washed prior to wearing gloves and gloves must be discarded after each task.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed an open bag of sugar,Ensure all open food packages are either tightly sealed or stored on a food grade container with a tight-fitting lid.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use customer utensils are not stored properly. Business end is facing up. Ensure single use customer utensils are stored properly where the business end is facing down.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open can of tomatoes were stored in the fridge in cans.Ensure once cans are opened, leftover food is transferred to a food grade container and then stored in the fridge.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items (lotion, medication etc.) and food are randomly stored on the food prep table near the coolers. Some items were removed but more work is required. Ensure all personal items are removed from the food handling area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual washing was observed, Dishware was not sanitized after washing. Install a liquid soap and sanitizer dispenser at the 3-compartment sink. In the meantime manual mix the sanitizer in the sink.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Countertop deep fryer is used for deep fry churro (gluten free). Deep fryer is not commercial and is not under the ventilation hood. Ceiling above has started to discolour due to lack of ventilation. Ensure this deep fryer is not used and is removed from the facility. Alternative countertop commercial deep fryers with fire suppression are available.
    • 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?
      • Food handling permit is not posted at all.Ensure food handling permit is posted in a location where it is easily visible to the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers are lacking food safety knowledge.Ensure food handlers complete the food safety training course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tile is mixing at the back storage area.Ensure ceiling tile is installed.
    • 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 is not working. Food handler was cooking with the back door open. Smoke was also present inside the facility. Food handler was instructed to stop cooking immediately. Only few items require cooking (chicken, steak, beans and churro). Manager was informed that in order to remain open, these items will have to be off the menu until ventilation hood is repaired. Manager agreed to this.Ensure ventilation canopy is repaired. Do not cook or deep fry until ventilation canopy is repaired and working properly.
    • 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 is due for professional cleaning. Due date: October 2024. Ensure ventilation canopy is professionally cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic cutting boards are worn out. Ensure cutting boards are discarded and replaced with new ones.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not completed.Ensure daily, weekly and monthly cleaning logs are kept.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are dirty:- back storage area floors especially the corners.Ensure the floors are cleaned and maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back storage area is not organized and has unnecessary items stored.Ensure unnecessary items are removed and clean & organize the area.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the cooler that had meat and chicken products was at 10*C. The internal temperature of the chicken was at 7-6* C. Staff was asked to move all the products from the cooler to the cooler which is next to the grill/ fryer.Ensure the temperature of the cooler is below 4*C.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing test strip found onsite.Obtain sanitizing test strip to measure the concentration of the sanitizing solution. Qauts sanitizing solution - 200ppm
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of inspection:The sanitizing solution in the sanitizing pail containing cleaning cloth was measured at less than 200 ppm.Ensure the quats solution is measured to attain 200 ppm..
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written sanitation program available for the facility.Ensure a daily, weekly and monthly sanitation program is available and retain onsite.