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Taco Bites Cantina

5029 51 Avenue Drayton Valley AB T7A 1T7 · Food - General

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is no mechanical ventilation above the range with proper filtration and removal of smoke/steam.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler tested 6.7C. High risk food items placed in the upright cooler at 3.1C. The cooler will be adjusted/repaired so that it measures 4C or below before any high risk items are placed into it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bare wood beside the 3 sinks requires proper sealing. Corrective action: This surface must be finished or sealed to render it as smooth, durable, easily cleanable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is no mechanical ventilation above the range with proper filtration and removal of smoke/steam.
  3. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is bare wood along the wall under one of the food preparation tables. Corrective action: This surface must be finished or sealed to render it as smooth, durable, easily cleanable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is no mechanical ventilation above the range with proper filtration.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is bare wood along the wall under one of the food preparation tables. Corrective action: This surface must be finished or sealed to render it as smooth, durable, easily cleanable, and impervious to moisture.
  5. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Based on what was observed during the inspection and a discussion with the staff member onsite, adequate manual dishwashing procedures were not in place. Corrective action: The following manual 3-compartment dishwashing procedure must be done to effectively clean and sanitize your equipment, dishware, and utensils. 1. Scrape off any debris or food scraps.2. Wash dishes with warm soapy water in the first compartment. 3. Rinse dishes with clean water in the second compartment. 4. In the third compartment, completely immerse equipment, dishware, and utensils in an approved sanitizer solution for at least 2 minutes.
    • 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?
      • The facility is operating with a valid Food Handling Permit, but it is not being displayed. Corrective action: Please display a copy of your permit for public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are bare wood and drywall surfaces throughout the facility, which are not considered to be impervious to moisture or easily cleanable.Corrective action: These surfaces must be finished or sealed to render them as smooth, durable, easily cleanable, and impervious to moisture.
  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bare wood and drywall surfaces within the facility.
  7. Demand Inspection

    2 infractions

    • 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?
      • Food permit not paid
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bare wood and drywall surfaces within the facility.
  8. Demand Inspection

    2 infractions

    • 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?
      • Food thawing at room temperature. Temperature tested 6.7C. Appropriate methods of thawing food would be in the cooler, under cold running water or as part of the cooking process.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bare wood and drywall surfaces within the facility.
  9. Initial Inspection

    0 infractions

  10. Demand Inspection

    4 infractions

    • 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?
      • Food needs to be cooked to >74C before hot holding to >60C. Food items were taken from the cooler and put directly into hot holding trays.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handsink is not properly installed. Hot water is not available.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hot water tank is not working properly to heat water for dishwashing, handwashing or cleaning. Repair required.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Bare wood surfaces must be smooth cleanable and not absorbent. A few of the shelves and other surfaces within the facility are constructed of bare wood and not properly covered.