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Mucho Burrito MB0223

960 - 3803 Calgary Trail NW Edmonton AB T6J 5M8 · Food - General

7 inspections

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solutions are measured at 100 ppm instead of the minimum required 200 ppm.- 200 ppm quat sanitizer solutions were prepared.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff are not always washing their hands before putting on disposable gloves.- Proper disposable glove use was reviewed with staff.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - carts x 2 require more thorough cleaning due to buildup of food stuffs** - some cutting boards were pitted and overworn, please replace/repair/remove
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - thorough cleaning required on the child high chairs, the baby change table.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - hot holding temperatures were poor - larger containers of high risk food were missing half lids to help keep the food hot. The hot holding cabinet was only at 45'C (verified measured internal temp). All foods removed. Do not use until repaired or replaced and it can maintain a temperature of 60'C or hotter.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - cooler below cook top was not functioning. High risk foods within were 12'C (verified measured internal temp). All foods were removed during inspection. Do not use until repaired or can maintain a temperature of 4 degrees Celsius or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - unapproved domestic fryer observed onsite. Use under the ventilation canopy only. Not for continued commercial use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Ensure that scoops are stored in a manner that prevents the dirty handle coming in direct contact with food.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Sponges were found in use in the dishpit area. The sponges were discarded during the inspection. Ensure that appropriate cleaning cloths are in use at the facility that will minimize the growth of microbes.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) No written illness policy was available at the time of the inspection. Provide a written copy of the facility's illness policy.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A personal beverage was found on a food prep surface. Ensure that there is a designated area for personal food items that will prevent cross contamination of food prep areas and food. The beverage cup was moved during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) There were no thermometers available in the hot holding unit or the front prep cooler. Place thermometers in these units to verify temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No paper towel dispensers were onsite at the time of the inspection. Ensure that paper towels and dispensers are available at the facility for proper handwashing. Install dispensers with paper towel.
    • 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?
      • 1) Weatherstripping was absent from the front doors of the facility and there was a gap in weatherstripping in the rear door. Ensure that weatherstripping is installed on all exterior doors to prevent the entrance of pests. No gaps in weatherstripping can be present. Readjust or replace the weatherstripping on the rear door.
    • 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?
      • Since this initial inspection is for the purpose of a food handling permit, no permit is available. When the facility has been approved, pay for the permit, print it and display it in a conspicuous place.
    • 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) Several gaps beside plumbing, near the mop sink, and in walls were found at the facility. Ensure that walls, floors and ceilings are smooth, impervious to moisture and easy to clean. Repair these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was accumulation of drywall materials in hard to reach corners throughout the facility. Ensure that floors are cleaned and sanitized to prevent food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Several pieces of unnecessary equipment including a hood fan and microwave were found onsite. Ensure that unneeded items are removed to allow for a smooth flow of food.