Skip to content
Loading map…

Mexquisite

D426 - 12445 Lake Fraser Drive SE Calgary AB T2J 7A4 · Food - General

6 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Basque cheesecakes are stored at room temperature, in single-use containers.-all perishable foods must be stored at 4Celsius or less. Cheesecake is a perishable food product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer observed in stand-up cooler in the kitchen.**Please ensure thermometer is present in the cooler at all times to monitor ambient temperature.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**Chlorine sanitizer bucket measured 50 ppm. - Operator remade the chlorine sanitizer solution and tested 100 ppm. **Ensure chlorine sanitizer solution is maintained at 100 ppm at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer observed in stand-up cooler in the kitchen.**Please ensure thermometer is present in the cooler at all times to monitor ambient temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Corrected**Hand soap was not available at hand sink. - Operator acquired the hand soap during inspection. **Please ensure hand soap is available at hand sink at all times for hand washing.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing bucket was not available.Sanitizing bucket was prepared at 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food held on the hot holding unit was measured at 46°C.Hot holding unit was adjusted and measured between 62°C to 64°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strip was not available.Test strip was provided to the operator.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was not accessible.Handwashing sink must be accessible at all times to facilitate handwashing.
    • 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 was not kept on/in suitable paper towel dispenser.Ensure that paper towels are stored in/on suitable paper towel dispensers and that they are restocked as needed.
    • 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?
      • Permit was not displayed.