Latino Food Market
101 - 4803 Centre Street NW Calgary AB T2E 2Z6 · Food - General
4 inspections
- Demand Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes of food were stored directly on the floor in the dry storage unit in the basement. Food must be stored at least 6 inches above the floor to protect it from contamination. Store the boxes of food on pallets or on the shelves.
- 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?
- No pest control records were available. Pest control records must be readily available upon the request of a Public Health Inspector. Obtain the pest control records from the hired pest control company and provide a copy to the Public Health Inspector.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips available. Operator had Quat test strips available. - Please purchase chlorine test strips and ensure to verify the chlorine sanitizer concentrations. Chlorine sanitizers must be used at 100 ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A solution made of vinegar and water was being used as sanitizer. Vinegar is not an approved sanitizer. Must use an approved sanitizer solution such as chlorine at 100 ppm or Quats at 200 ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bus pan of raw pork was stored on the floor in the main cooking area. - Do not store foods on the floor. All moods must be stored at least 6 inches off the floor and protected from contamination at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) There were several high-risk food items left out in room temperature. Internal temperature of cooked rice, sausage, cooked pork belly, raw pork at 24.5, 18.8, 25, 11.5 degrees Celsius respectively. - Food were discarded. All perishable foods must be stored at a temperature of 4C or less or greater than 60C at all times. 2) Perishable foods stored in the upright cooler stored in the main cooking area were measured at 7-8 degrees Celsius. - All perishable foods under refrigeration must be stored at a temperature of 4C or less at all times.3) Frozen pork belly was thawing in room temperature. - Do not thaw foods in room temperature. Use one of the following methods to thaw foods appropriately:- thaw in the cooler- thaw under running cold water- thaw during the cooking process- thaw in the microwave
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) Improper manual dishwashing. Utensil and equipment are not sanitized after they are washed and rinsed. All utensils and equipment are to be washed with detergent, rinsed with water and sanitized by full submersion into a sanitizer solution such as chlorine at 100 ppm or Quats at 200 ppm for at least 2 minutes.2) Facility only has a 2-compartment sink but was using re-usable customer utensils. - Cannot offer re-usable customer utensils without a commercial dishwasher in addition to the 2-compartment sink or a 3-compartment sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Access to handwashing sink was blocked and there was no liquid soap available. - Do not store anything in the handwashing sink and ensure the handwashing sink is always supplied with liquid soap and paper towels.
- 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?
- Operating contrary to the permit condition and without approval for extensive food handling.Advised operator to cease operation until such time that all approvals have been obtained.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?