Quesada Burritos and Tacos
7 - 5207 48 Street Rocky Mountain House AB T4T 0B1 · Food - General
6 inspections
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Insert with black beans and one with rice measured 54.6C ad 56.8C, respectively. Please ensure food is maintained at 60C or above for food safety. Please ensure food items are maintained at 60C or above. Please consider alternative arrangements to ensure food is maintained at 60C or above.*** Previous violation regarding hot holding was not corrected (cold holding was maintained at 4C and below):Food items on the top of the prep cooler measured to be at 7-8 degrees C and rice in the hot holding measured to be at 50 degrees C.Please ensure food under refrigeration can be maintained at 4 degrees C or lower, and hot holding items are maintained at 60 degrees C or higher.
- 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?
- Gap observed at the back receiving door. Please repair.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food items on the top of the prep cooler measured to be at 7-8 degrees C and rice in the hot holding measured to be at 50 degrees C.Please ensure food under refrigeration can be maintained at 4 degrees C or lower, and hot holding items are maintained at 60 degrees C or higher.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Demand Inspection
1 infraction
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- PHI when ordering food observed staff member running into the back with gloves on and back to the front of the store to make a customers meal. After the customer meal was made, staff member did not change gloves or wash hands after handling money. Ensure routine hand hygiene is being followed in-between different activities.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer in the three compartment sink and sanitizing buckets observed to be at 0ppm of Quats. Ensure routine testing and changing of sanitizer buckets. Quat sanitizer should be at 200ppm for food contact surfaces. Corrected during inspection
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Facility was running low on paper towel. No paper towel was observed in the hand washing station at back of house. Please obtain paper towel and extra on hand.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions