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Mucho Burrito MB0091

5179 Falconridge Boulevard NE Calgary AB T3J 3K9 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 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 ventilation canopy filters appeared dirty.- Clean the ventilation canopy filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**There was debris in the hard-to-reach areas of the floor by the dishwashing sinks.Clean the floor.
  2. Initial Inspection

    3 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water at the three-compartment sink had a maximum temperature of 30C.The temperature setting on the hot water tank was adjusted and the water temperature later measured above 45C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a hole in the wall in the dry storage room.Repair the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was debris in the hard-to-reach areas of the floor by the dishwashing sinks.Clean the floor.
  3. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in spray bottles measured 0 ppm.Fresh 200 ppm quat sanitizer was prepared during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals were not properly labeled to indicate their contents.Label all chemicals.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink did not have paper towels.The paper towel dispenser was stocked during the inspection.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water at the three-compartment sink had a maximum temperature of 27C.Provide hot and cold running water at all plumbing fixtures. The minimum water temperature for proper manual dishwashing is 45C.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of approved food safety training.Provide an approved food safety certificate from the person who has care and control of this food establishment.
    • 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) Baseboard in the dishwashing area was detaching from the wall.Secure baseboard to the wall.2) Ceiling light fixtures in the back kitchen did not have covers.Install light covers.3) Ceiling tiles were missing in the dry storage room.Install ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The black pushcart was in a state of disrepair and had a buildup of debris and grease.Remove the damaged pushcart from the premises.2) Insert containers were unclean. Some were labeled with old tape.Remove tape from food containers. Clean and sanitize them properly.3) The oven was saturated with grease.Clean the oven.4) Handles were missing on the top covers of the front cooler.Install handles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of debris on the walls and floors of the dishwashing area and the cook line. 2) Dust had built up on the back of the overhead signage in the front service area.3) There was debris between the front counter and the steam table.Conduct a thorough cleaning of the entire premises.