Mucho Burrito MB0168
210 - 925 St. Albert Trail St. Albert AB T8N 4K6 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizing solution was not observed. The operator prepared fresh quat solution during the inspection. The concentration was noted to be at 200 ppm.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control records were not observed. AHS monthly pest control checklist would be email to the operator. Please maintain monthly pest control records.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control records were not observed. AHS monthly pest control checklist would be email to the operator. Please maintain monthly pest control records.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- 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?
- Bare wood area is present in almost all cabinets. Please seal all these cabinets and ensure that they are maintained in a smooth, easy-to-clean and moisture resistant state.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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. It was noted that the ventilation hood of the facility is overdue for professional cleaning. Please contact a professional company to have the ventilation system cleaned.2. Bare wood area is present in almost all cabinets. Please seal all these cabinets and ensure that they are maintained in a smooth, easy-to-clean and moisture resistant state.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- It was noted that staff members require additional training.Please train staff members.
- 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. It was noted that the ventilation hood of the facility is overdue for professional cleaning. Please contact a professional company to have the ventilation system cleaned.2. Bare wood area is present in almost all cabinets. Please seal all these cabinets and ensure that they are maintained in a smooth, easy-to-clean and moisture resistant state.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- It was noted that staff members require additional training.Please train staff members.
- 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. It was noted that the ventilation hood of the facility is overdue for professional cleaning. Please contact a professional company to have the ventilation system cleaned.2. Bare wood area is present in almost all cabinets. Please seal all these cabinets and ensure that they are maintained in a smooth, easy-to-clean and moisture resistant state.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
8 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- It was noted that food handlers were not washing hands between tasks and were also unaware of glove policy. Importance of hand washing, and glove policy were discussed with the operator. Hand must be washed between tasks, before putting gloves on and after taking the off, between gloves change, after handling soiled dishes, and before handling clean dishes. Please wash hands and follow proper glove policy.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Nonfood related items were noted with food related items.Please designate an area to store nonfood related items that is located away from food related items. Please do not store food related items with nonfood related items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of food items stored on the hot holding unit was noted to be varying between 30 to 58 degrees C. The facility is not reheating food items to the internal temperature of 74 degrees C. The operator indicated that they reheat the food items to 140F or 60C. Please be advised that all food items must be reheated to the internal temperature of 74 degrees C or 165 F and then must be kept at the hot holding unit maintained at or above 60 degrees C. Please use a probe thermometer to check the internal temperature of food items.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- All quat solution spray bottles were noted to be hanging off garbage bins. Please note that storing spray bottles on garbage cans will contaminate them. Please clean and sanitize all bottles and designate an area to store them.
- 20. Do food handlers at the facility have adequate food safety training?
- It was noted that staff members require additional training.Please train staff members.
- 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. It was noted that the ventilation hood of the facility is overdue for professional cleaning. Please contact a professional company to have the ventilation system cleaned.2. Bare wood area is present in almost all cabinets. Please seal all these cabinets and ensure that they are maintained in a smooth, easy-to-clean and moisture resistant state.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils that were in continuous use throughout the day were not being washed and sanitized frequently. Please ensure that all utensils must be washed and sanitized every three to four hours when in continuous use and whenever they are contaminated. Please wash and sanitize all utensils.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. General cleaning and organizing is required throughout the facility. Debris buildup noted thoroughout the facility. Please clean and organize the facility and ensure it is maintained in a clean and sanitary manner at all times.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
8 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were noted to be rinsing hands between tasks.Importance of hand washing and proper hand washing procedure was discussed with staff member. Please wash hands using soap and rinse with water and then dry using disposable paper towel.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Nonfood related items were noted with food related items.Please designate an area to store nonfood related items that is located away from food related items. Please do not store food related items with nonfood related items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of food items stored on the hot holding unit was noted to be varying between 30 to 58 degrees C. This indicated that either the hot holding unit is not operating properly, or the facility is not reheating food items to the internal temperature of 74 degrees C.Please be advised that all food items must be reheated to the internal temperature of 74 degrees C and then must be kept at the hot holding unit maintained at or above 60 degrees C. Please use a probe thermometer to check the internal temperature of food items.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A food handling permit was not observed in the facility.Please post the food handling permit in public area.
- 20. Do food handlers at the facility have adequate food safety training?
- It was noted that staff members require additional training.Please train staff members.
- 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. It was noted that the ventilation hood of the facility is overdue for professional cleaning. Please contact a professional company to have the ventilation system cleaned.2. Bare wood area is present in almost all cabinets. Please seal all these cabinets and ensure that they are maintained in a smooth, easy-to-clean and moisture resistant state.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils that were in continuous use throughout the day were not being washed and sanitized frequently. Please ensure that all utensils must be washed and sanitized every three to four hours when in continuous use and whenever they are contaminated. Please wash and sanitize all utensils.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. General cleaning and organizing is required throughout the facility. Debris buildup noted thoroughout the facility. Please clean and organize the facility and ensure it is maintained in a clean and sanitary manner at all times.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were not washing hands in between tasks. Importance of hand washing was discussed with the operator during the inspection. Please wash hands.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff personal items (mobile devices and purses) were stored on prep counters. All these items were moved during the inspection. The operator was further advised not to store personal items on prep counters.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- It was noted the facility was thawing food at room temperature. The food was discarded during the inspection. Proper thawing procedures were discussed with the operator during the inspection. Please follow following procedures:- Under cold running water, - In a cooler maintained at or below 4 degrees C. - In a microwave, or, - Cook directly from frozen state.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?