Sabores Mexican Cuisine
25 Greenbriar Drive NW Calgary AB T3B 6M3 · Food - General
3 inspections
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Used cleaning cloths were stored on the food preparation counter.2. There was no sanitizer bucket available. Spray bottles were being used, and the cleaning cloths were being re-used.Chlorine sanitizer solutions were prepared a 100 ppm and new cleaning cloths were stored therein.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- There were no temperature records being maintained in the facility.-Ensure that there are temperature records available, for maintaining the safety of the food preparation being done in the facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen cooked chicken and pork containers were thawed in the 3-compatment sink. The temperature of the food measured 0.4° C.The staff was instructed to store the food in the refrigerator.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
- 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 method. Staff was only washing, rinsing, and air-drying the dishes. The dishes were not being sanitized prior to air-drying. Dishwasher solution in the compartment was not prepared.Staff was instructed to prepare the dishwasher sanitizer solution at 100ppm.The staff were educated on how to wash with a 3-compartment sink, and a 3-compartment dishwashing poser was sent to the cook.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deep grooves were noted on the preparation cooler cutting board.Replace or resurface the cutting board.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust build-up was noted on the kitchen ceiling and around the edges of the ventilation canopy.Clean the indicated area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) Bleach sanitizer solution for the food counters was not prepared.The operator prepared the bleach solution, and the concentration was tested at 100 ppm.2) The bleach solution for sanitizing dishes in the 3- compartment sink was found to be at 10 ppm.The operator prepared a new bleach solution which was tested to be at 100 ppm.-Ensure that the bleach sanitizing solution is always at 100 ppm and there is always a sanitizing solution present at the time of food preparation.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- There were no temperature records being maintained in the facility.-Ensure that there are temperature records available, for maintaining the safety of the food preparation being done in the facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken was found at 51 C. The operator reheated the chicken at 74 C/165F.-Ensure that the high-risk-food in the hot holding should always be at 60 C or higher.
- 20. Do food handlers at the facility have adequate food safety training?
- The food safety certificate for the manager had expired.-Please get a valid food safety certificate.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions