Morales Cocina and Cantina
420 10 Street Wainwright AB T9W 1P5 · Food - General
6 inspections
- Monitoring Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Men's washroom sink hot water supply non-functional at time of site visit, hot water to be available at all times for handwashing purposes. Note - corrected shortly after inspection (confirmed through pics).Kitchen handwash basin currently non-functional, owner states plumber has been contracted to repair asap. Currently using adjacent dishwashing sinks as temporary solution.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Operator discussed that Lysol is used for kitchen and equipment surface sanitization.Discussed that Lysol is not an approved sanitizer for the food grade surfaces.Bleach bucket was made during the inspection, to store the used cleaning cloths, measured and verified at 100 ppm.Make sure to acquire the test strips to check the concentration of chlorine to ensure that it is at 100 ppm.Note: Resources would be shared for appropriate mixing of sanitizers.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Observation was made regarding the storage of food/food items directly on the ground.Please make sure that adequate shelving should be supplied in order that all materials may be stored off the floor. All food and food items must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Make sure that all the refrigeration units are equipped with functional thermometers to check the temperatures on routine basis.It is recommended to maintain the temperature logs.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw shrimps were being thawed in the kitchen sink, without cold running water.Discussed the safe thawing options of frozen foods.Violation was corrected during the inspection.
- 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?
- Facility was doing its own pest control, however pest control records were not maintained.Pest control checklist would be provided electronically.Kindly ensure that pest control records are maintained on monthly basis.
- 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 ceiling panel right above the fryer in food preparation area had the paint peeling off (hanging on the ceiling)Make sure to repaint the ceiling panel to prevent any accidental contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink does not have a paper towel dispenser. Tea towels are being used instead of single use towels.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Raw wood shelf has been installed above the main food prep area. Please finish the shelf.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?