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Mucho Burrito

130 - 9825 Fairmount Drive SE Calgary AB T2J 0R9 · Food - General

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two boxes of single-use customer utensils were stored on the floor in the washroom.- Please ensure food items and utensils are stored in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beans placed in the Alto Sham hot holding unit were measured at 56.9C using probe thermometer. Operator increased the temperature dial during inspection,- Ensure to maintain hot holding food temperature at 60C or above.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink in back kitchen had water valve turned off below basin. - Make sure the kitchen handwash sink is fully functional.2. Soap dispenser for back handwashing station was empty. Operator refilled soap dispenser during inspection.- Ensure handwashing stations are stocked with paper towels, hand soap, hot and cold running water supply at all times.
  2. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small child was observed inside the kitchen and front service area. Child was picking chips from front drawer units to eat
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cutting board was placed directly beside front hand sink. No splash guard was available to prevent contamination when hand washing. Cutting board was moved to the other side of the grill press
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Back hand sink did not have disposable paper towels - Corrected during inspection2) Soap dispenser for back hand wash station was empty
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cases of pop stored in one washroom marked "Out of Order"
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Spray bottle container in the walk-in cooler was not labelled.The container was adequately labelled to indicate its content.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were kept on the kitchen counter and there was no sanitizing bucket available.Cleaning cloths were promptly removed from the counter.Quat sanitizing bucket was prepared and the cleaning cloths were placed therein.Cleaning cloths when not in use must be stored in a sanitizing bucket to prevent the growth of harmful microorganisms.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Onion bag was stored on the floor in the kitchen area. The onion bag was promptly stored off the floor.Foods should be stored six inches off the floor to prevent cross contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Opened tomato tin can was stored in the walk-in cooler.Tomato in the tin can was transferred into a food-grade container.Food-grade containers must be used after opening of tin cans to prevent cross contamination as a result of the metal leaching into the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods "beyond meat" and "queso cheese" were measured at 53°C and 55°C during hot holding.The foods were promptly transferred into a deeper stainless container and measured 64°C and 60°C respectively.Foods held during hot holding must be maintained at above 60°C at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strip was not available.Ensure quat test strip is available to measure the sanitizing agent concentrations.