Los Chilitos Taqueria
H5 - 510 77 Avenue SE Calgary AB T2H 1C3 · Food - General
3 inspections
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***ONGOING VIOLATION***No chlorine test strips available onsite. Used for manual dishwashing.- Acquire test strips and ensure regular monitoring of solution concentration.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor underneath the cooking equipment was damaged and buildup of debris noted.- Operator is perform deep cleaning or replace the damaged floor area.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine (bleach) sanitizer solution in the spray bottles was tested at 0 ppm. Operator prepared sanitizer solution during inspection and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer solution is prepared at all times and maintained at adequate concentration.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper manual dishwashing practice noted during the inspection. Operator stated utensils are only washed, rinsed and air-dried.- Ensure dishes and utensils are washed, rinsed and SANITIZED using 100ppm bleach solution or 200ppm QUAT solution. Verify concentration of sanitizer using test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***ONGOING VIOLATION***No chlorine test strips available onsite. Used for manual dishwashing.- Acquire test strips and ensure regular monitoring of solution concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser at the hand sink was not dispensing towels due to low battery.- Operator is to replace batteries and ensure all hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold-running water supply.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cutting boards were balanced on top of tap fixture at the 3-comp sink. - This is not a sanitary area - please conduct air drying and storage in a sanitary manner.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of grime and debris noted in areas including but not limited to under the dishwashing sink, underneath the cooking equipment, on the walls, ceilings tiles, ventilation canopy filters and electrical fan.- Thoroughly clean and sanitize the above-mentioned areas and equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring 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)?
- 1) No chlorine test strips available onsite. Used for manual dishwashing.2) No QUAT test strips available onsite. Used for surface sanitizer solution.- Acquire both test strips and ensure regular monitoring of solution concentration.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?