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Native Tongues Taqueria

829 49 Avenue SW Calgary AB T2S 1G8 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fish batter was stored at room temperaure and measured 18C. CDI
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 0ppm chlorine. Ensure dishwasher is able to supply 100ppm of chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Line hand sink blocked by garbage can and rolling cart. Ensure hand sink is accessible at all times.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash station on the cookline was observed to be obstructed by a broom and dustpan. Handwash stations must remain easily accessible to employees at all times.***Operator promptly removed the broom and dustpan obstructing the handwash station.
    • 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?
      • Fruit fly activity was observed near the handwash sink and bar rail beside the cookline. Fruit flies were observed to be hiding under the bar rail gap. ***Operator informed the inspector that a new rail will be installed to remove the space where fruit flies would reside. Inspector was informed that a contractor will replace the bar rail by the end of the week. All pest control reports were available and are up to date.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall tiles beside the convection oven and prep table located in prep area in the back were observed to be missing and in disrepair, exposing the drywall and creating crevices that could trap contaminants and food debris. Surfaces in the kitchen must be smooth, cleanable, and impervious.***Please repair the tiles on the wall so it is a smooth, cleanable, and impervious surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were observed on cutting boards surfaces located along the prep line in the back, creating areas that can trap contaminants.***Please resurface or replace the cutting boards.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One bottle of food contact surface sanitizer (sink and surface cleaner sanitizer) had an undetectable concentration of sanitizer. Bottle was remade and then the concentration was within acceptable range. Ensure that sanitizer solution is changed out frequently enough that the concentration remains within acceptable range.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw shell eggs were being stored at room temperature.Eggs were moved into the cooler. Raw shell eggs must be stored at 7 degrees Celsius or less.