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Mexico Lindo Tacos & Grill

100 - 2755 Broadmoor Boulevard Sherwood Park AB T8H 2W7 · Food - General

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was measured at >400 ppm from both the dispenser and sanitizer buckets. The operator was advised to manually prepare sanitizer until maintenance repairs the system.The operator later provided proof that the issue had been resolved by sending a photo via email a few hours after the inspection.
    • 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 tiles in the main kitchen area were observed to be damaged, creating a potential contamination and safety hazard.Operator was advised that all surfaces in a food facility must be maintained smooth, non-porous, durable, and easily cleanable to ensure proper sanitation.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 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?
      • Fish used for ceviche must be sushi grade, or follow strict freezing procedures. Ensure that appropriate fish is purchased.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The nacho chips were being stored in a non-food grade constrainer. This was corrected by switching the containers being used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler measured 8-10 degrees Celsius. The temperature was lowered to 4 degrees Celsius before the end of the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen hand sink is starting to separate from the wall. Ensure that the cabinet and sink is adjusted and resealed to the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food was being stored in a container with a broken lid.The broken lid was replaced once noted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of food debris on the back guard of the meat slicer. Please ensure that meat slicer is cleaned and sanitized thoroughly after each use.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats was measured at 400 ppm. Auto-dispenser requires to be adjusted. For now operator will manually adjust the concentration. Corrected during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle label has rubbed off. Operator re-labelled them during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of chicken and soup were around 50C and not sitting fully in the steam table. Recommend to not double stack trays in the steam table as it appear to not keep it hot enough this way. Operator rapidly reheated products to 74C during inspection. Ensure that hot holding products are at 60C or more. Strongly recommend completing a written temperature check/log on a daily basis for all coolers, fridges and hot holding areas to monitor for temperatures for all food products. Other hot holding, refrigeration and freezer temperatures are satisfactory.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Slicer is not in clean condition. Ensure slicer is cleaned after every use. Canopy hood in clean condition. Inbetween cooking equipment in clean condition.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The front cooler next to the ice cream freezer was noted to be damaged. The inner lining was peeling off the cooler door. Temperatures of the cooler maintained under 4°C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelving in the walk-in cooler was observed to have food particle and grime build up. Deep clean the shelving units. Dust build up was observed on the inner top lip of the ice machine. Clean the mentioned area.