Skip to content
Loading map…

Picaditas

414 Manitou Road SE Calgary AB T2G 4C4 · Food - General

6 inspections

  1. Risk Management Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff with long nails were handle food with bare hands.Staff had no hair control.Please practice good personal hygiene. Wash hands with a nail brush and put gloves before handling food. Ensure staff have hair control.
    • 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?
      • No pest report was available for review. Provide pest report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The upright cooler in the kitchen had a damaged door. A hook/screw was being used to close the cooler door, with a visible gap when fully closed. Fix the cooler door and ensure that it closes completely.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment maintenance was observed.Pink insulation was exposed on the deep freezer handle and inside the lid. Repair the deep freezer lid
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation issue was observed:Aluminum foil was used to cover the green racks next to the deep fryers. Grease build-up on the racks. Remove aluminum foil and clean the racks when they get dirty.
  2. Monitoring Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Improper material for handling food and food storage were observed.1) Black garbage bags were used to wrap the plantain press/dough press.Use food grade material for making food. 2) Bag of bean was stored directly on the dry storage room floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was covered in stains and rust, not sure if it's operational.Previous Inspection:There was no probe thermometer available for use.Obtain a functional probe thermometer that measures the range of at least 0 to 100 degrees Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing was observed:Staff skipped the sanitizing step during manual dishwashing. Chlorine in the sink was measured at 50ppm and it was blocked by a cutting board. Follow the three-steps manual dishwashing:1) Wash with soap and warm water2) Rinse with warm water3) Sanitize with 100ppm chlorine for 2 minutes and then air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • REPEAT VIOLATION:The front service area hand wash sink did not have a soap or paper towel dispenser.Install stocked soap and paper towel dispensers at the front hand wash sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • REPEAT VIOLATION:The kitchen service area hand wash sink did not have a soap or paper towel dispenser.Install stocked soap and paper towel dispensers at the kitchen hand wash sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • REPEAT VIOLATION:Items were stored in front and kitchen handwash sinks during inspection (CDI).Previous ReportDirty dishes were being stored in the basin of the front hand wash sink.Hand wash sinks must remain free of obstructions to accommodate proper hand washing.
    • 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?
      • No pest report was available for review. Provide pest report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The upright cooler in the kitchen had a damaged door. A hook/screw was being used to close the cooler door, with a visible gap when fully closed. Fix the cooler door and ensure that it closes completely.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment sanitation and maintenance were observed.1) Pink insulation was exposed on the deep freezer handle and inside the lid. Repair the deep freezer lid2) Drink syrup and ice build-up on the stand-up freezer in the dry storage.Clean stand-up freezer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation issue was observed:Aluminum foil was used to cover the green racks next to the deep fryers. Grease build-up on the racks. Remove aluminum foil and clean the racks when they get dirty.
  3. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer available for use.Obtain a functional probe thermometer that measures the range of at least 0 to 100 degrees Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front service area hand wash sink did not have a soap or paper towel dispenser.Install stocked soap and paper towel dispensers at the front hand wash sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen service area hand wash sink did not have a soap or paper towel dispenser.Install stocked soap and paper towel dispensers at the kitchen hand wash sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dirty dishes were being stored in the basin of the front hand wash sink.Hand wash sinks must remain free of obstructions to accommodate proper hand washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The upright cooler in the kitchen had a damaged door. A hook/screw was being used to close the cooler door, with a visible gap when fully closed. Fix the cooler door and ensure that it closes completely.
  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer available for use.Obtain a functional probe thermometer that measures the range of at least 0 to 100 degrees Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front service area hand wash sink did not have a soap or paper towel dispenser.Install stocked soap and paper towel dispensers at the front hand wash sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen service area hand wash sink did not have a soap or paper towel dispenser.Install stocked soap and paper towel dispensers at the kitchen hand wash sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dirty dishes were being stored in the basin of the front hand wash sink.Hand wash sinks must remain free of obstructions to accommodate proper hand washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The upright cooler in the kitchen had a damaged door. A hook/screw was being used to close the cooler door, with a visible gap when fully closed. Fix the cooler door and ensure that it closes completely.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The upright cooler in the kitchen had a damaged door. A hook/screw was being used to close the cooler door, with a visible gap when fully closed. Fix the cooler door and ensure that it closes completely.The kitchen's horizontal cooler was not turned on and its counter was being used to prepare food. If the horizontal cooler is in use, it should be plugged in and maintained at 4C or less at all times. Do not use the horizontal cooler for storing foods if it's not functioning.
  6. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A container of milk, past its 'best before' date, was discarded from the front customer facing cooler. As discussed, ensure that foods past their 'best before' dates are not used for food prep. and discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A solution in use at the checkout area showed no presence of sanitizer. As discussed, change sanitizer solutions daily and verify their concentration using testing strips. Example of a proper sanitizer solution for use: 2mL bleach in 1L water.See https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Stored foods were not covered in the kitchen's upright cooler. As discussed, ensure that all foods are covered in storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The kitchen's upright cooler measured 7-8C. The kitchen's horizontal cooler was not turned on, and in use for storing whole vegetables. Ensure that all coolers maintain a temperature of 4C or less. If the horizontal cooler is in use, it should be plugged in and maintained at 4C or less at all times. Place thermometers in each cooler 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?
      • The handwash sink in the kitchen was obstructed by used dishes and utensils. As discussed, ensure that the handwash sink is kept free at all times and only in use for washing hands.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The upright cooler in the kitchen had a damaged door. A hook/screw was being used to close the cooler door, with a visible gap when fully closed. Fix the cooler door and ensure that it closes completely.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation canopy above the grill area is overdue for a cleaning. Schedule a cleaning service for the canopy as discussed.