Mucho Burrito MB0165
31 - 261055 Crossiron Boulevard Rocky View County AB T4A 0G3 · Food - General
4 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. No sanitizer spray bottle available for sanitizing equipment and food contact surfaces.COMPLETE THE FOLLOWING:1. Please purchase spray bottles for the kitchen and front of house.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **CORRECTED**1. Foods in the top shelf of the auto-sham were not being maintained above 60*C, and measured: - Beef: 51*C- Cheese sauce: 36*C- Beyond meat: 40*CThe foods were discarded during the inspection, as they had been in the hot holding unit for 1 hour and 50 minutes. The Auto-Sham was set at 145*F/63*C. COMPLETE THE FOLLOWING:1. Please adjust the temperature of the Auto-Sham. If food temperatures in the top shelf cannot be maintained above 60*C, the equipment will need to be repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **CORRECTED**1. A white cutting board in the back kitchen was scored and discoloured. Staff agreed not to use the cutting board anymore and discarded it during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **CORRECTED**1. Bag of onions stored on floor in back area. Onions moved off the floor during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **CORRECTED**1. Several containers of shredded beef on counter measured 25*C - 29*C. Staff indicated that they were left on the counter for an hour to thaw but were unable to verify at what time the meat was taken out of the fridge. Beef discarded during inspection as it had been unproperly thawed and was sitting in the temperature danger zone for an extended period of time.COMPLETE THE FOLLOWING:1. Do not thaw foods at room temperature. Frozen foods must be thawed using the following methods:a. In the fridge overnight. b. Immersed under constant cold running water.c. As part of the cooking process.d. In the microwave and cooked immediately after.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- It was observed that a staff member did not wash hands in between glove use. Please ensure that hand washing is occurring prior to putting on gloves and when gloves are taken off and exchanged for a new pair.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- One bottle of soap was being shared between the front and back hand washing sink. Please obtain soap for the front hand sink, as both hand sinks are required to be stocked with hand washing supplies at all times.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- There is a significant buildup of food debris and spillage on the walk-in cooler floor.Thoroughly clean this area.
- 23. Is the facility maintained in a clean and sanitary condition?