Mucho Burrito
109 - 9378 Southfort Drive Fort Saskatchewan AB T8L 0C5 · Food - General
7 inspections
- Demand Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A large bag of onions was observed to be stored on the ground. The bag of onions were moved immediately upon request and stored in a bin above the ground.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some grease and oil build up was observed in high touch areas such as handles and doors. The areas were cleaned upon request.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were being used as scoops and stored directly in bulk food.Use scoops with a handle and store in a way that protects bulk foods from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Refried beans in hot holder measured 40-45 degrees Celsius. The beans were being stored in a container that were not emerged in hot holder water. This was corrected by emerging beans in hot holder water.
- 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 cupboard surfaces under the hot holder drawers is water damaged and no longer smooth, non-porous and easy to clean.Repair or replace surfacing so that it is smooth, non-porous and easy to clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were being used as scoops and stored directly inside bulk food items. Use scoops with a handle and store in a way that protects bulk food from contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no hand soap at the front hand sink.Ensure sinks are always supplied with Liquid hand soap and single use paper Towel.
- 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 cupboard surfaces under the hot holder drawers is water damaged and no longer smooth, non-porous and easy to clean.Repair or replace surfacing so that it is smooth, non-porous and easy to clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management 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?
- The mechanical ventilation system is due for professional maintenance.Ensure the mechanical ventilation maintenance is completed.April 01, 2024: The mechanical ventilation system still requires professional cleaning.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Initial Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer solution in the bucket at the food prep area and in the compartment sink were tested at 0ppm.Ensure sanitizer is maintained at 200ppm of quat. Replace sanitizer solution every 2 hours or when visibly dirty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. High risk food in the steam table was measured at internal temperature of 42C using the PHI and facility's probe thermometer. Food had been in the unit for over 4 hours. The steam table was at satisfactory temperature, but the food was held in double containers. Food was discarded by staff during inspection. 2. The hot holding unit opposite the stove was set at 46C. Chicken that had been stored in the unit for over 4 hours was measured at 44C using a probe thermometer. Food was discarded by staff during inspection. 3. The cooked rice in the hot holding unit was measured at an internal temperature of 50C, staff indicated food was placed in the unit within the last 30 minutes. Rice was reheated to above 74C. Hot holding unit was increased above 60C on the dial.Ensure both holding unit are maintained above 60C/140F, monitored and recorded, before placing cooked food in it. Ensure temperature are monitored and recorded every 2 hours. Double pans should not be used on the steam table.
- 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?
- Pest control record were not available.Ensure pest control records are available on site.
- 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 mechanical ventilation system is due for professional maintenance.Ensure the mechanical ventilation maintenance is completed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?