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Mucho Burrito MB0139

140 - 74 Sage Hill Plaza NW Calgary AB T3R 0S4 · Food - General

4 inspections

  1. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of beans were stored on the floor.-Ensure that the food is stored at least 6 inches above the floor.
    • 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 exhaust hood above the grill and fryers was greasy.-Clean the exhaust hood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Scoops were stored inside the food containers.-Ensure that the scoops are stored in a such a manner that the scoop handles do not come in contact with the food.2) Clean utensils were stored inside a dirty container.-Ensure that the clean utensils are stored inside clean containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cheese and other food debris were observed in the area under the hot holding wells.2) Food debris, grease and dirt was observed in the area under the fryers, grill and other hard to reach areas.-Clean the above-mentioned areas.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer in the red buckets at the front and back were measured at 0ppm.New solutions were prepared by the operator which were tested at 200ppm.-Ensure that the Quat sanitizer is maintained at 200ppm.-Please follow the manufacturer's instructions about the manual mixing and dilution of the Quat sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of beans were stored on the floor.-Ensure that the food is stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)In the hot holding unit,Rice was measured at 38 degrees CSteak was measured at 54 degrees CBeyond meat was measured at 45 degrees C*Rice, steak and beyond meat were reheated.-Ensure that the cooked perishable foods are stored at 60 degrees C or greater in the hot holding.2) Frozen Beef and pork were being defrosted on a cart at room temperature.*Both the beef and pork were discarded by the operator.-Ensure that frozen perishable foods are thawed properly in a cooler, in cold water or in a microwave.
    • 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 exhaust hood above the grill and fryers was greasy.-Clean the exhaust hood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Scoops were stored inside the food containers.-Ensure that the scoops are stored in a such a manner that the scoop handles do not come in contact with the food.2) Clean utensils were stored inside a dirty container.-Ensure that the clean utensils are stored inside clean containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cheese and other food debris were observed in the area under the hot holding wells.2) Food debris, grease and dirt was observed in the area under the fryers, grill and other hard to reach areas.-Clean the above-mentioned areas.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Peeled and sliced onions were left uncovered in the walk-in cooler. There was also an opened milk carton in the walk-in cooler. The inspector informed the staff/manager that all food items in the cooler must be covered and protected.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor below the grill/deep fryer was dirty and greasy. The inspector informed the staff that all areas of the kitchen must be kept clean and sanitary at all times. Please ensure that a cleaning schedule is in place to monitor all areas of the facility.