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Mucho Burrito

9406 137 Avenue NW Edmonton AB T5E 6C2 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the front hot-holding unit, the brown rice, chicken, chorizo and steak are all measured between 41.9 degrees Celsius to 44.7 degrees Celsius with a probe thermometer at approximately 2:45PM. The operator informed that the food was placed in the hot holding unit at approximately 11:30AM and therefore the food had spent more than two hours in the danger zone between 4 degrees Celsius to 60 degrees Celsius. The operator discarded the indicated food items during the inspection. Ensure food is hot held above 60 degrees Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A leak is observed beneath the front handwashing sink. 2. The front handwashing sink is observed to be draining slowly. 1. Ensure that the indicated leak is repaired. 2. Ensure that the draining issue is repaired.
  5. 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?
      • 1) Ventilation canopy has been cleaned.2) The handwashing sink in the front was out of order. Drainage issues.Ensure handwashing sink operational at all times.
  6. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A wet measuring cup without a handle was kept inside the sugar container.Use a clean and dry scoop with a handle to protect the food from cross contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • A bag of cleaner was stored beside with beverages on a shelf.Remove chemicals away from food. It could be stored below or separate from food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There was accumulation of oil droplets in the ventilation canopy.Ventilation canopy needs cleaning.2) The handwashing sink in the front was out of order. Drainage issues.Ensure handwashing sink operational at all times.
  7. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of food at the hot holding station was measured at 49°C. The unit was adjusted to achieve 60°C and above. ** The temperature control requirements were discussed with staff onsite. Some temperature logs were available onsite for review and other ones were not consistently population. ** Please ensure to have a system in place to consistently monitor food storage temperatures. Records should be available onsite for review upon request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Operator sent pictures of the food under hot holding and temperatures ranged from 162-171F.A thermometer is required inside the prep cooler.
  8. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Operator sent pictures of the food under hot holding and temperatures ranged from 162-171F.A thermometer is required inside the prep cooler.
  9. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit - the beans were at 50C, rice at 45C, Carnita at 55C, and Chorizo at 39C. Staff indicated that the temperature settings were turned down about an hour and 20 minutes ago to prevent drying of the food. Temperature logs showed that at 2pm, staff probed the food to be at 183F-186F. Temperatures were increased during inspection. Ensure hot holding stay at 60C or higher at all times. Temperatures cannot be decreased unless hot holding is done for the day. Prep cooler was at 8C. At the time, the cover was open. Food was relocated to the walk in cooler, the cover was placed over the prep cooler. Temperature logs showed temperature was at 28F at 2pm. A thermometer was missing inside the unit. During inspection the temperature decreased to 6C and staff were asked to continue monitoring the temperature. Ensure the cooler is at 4C at all times and a thermometer is needed inside the unit.