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Taco Libre

F - 1919 31 Street SE Calgary AB T2B 0S8 · Food - General

3 inspections

  1. Risk Management Inspection

    3 infractions

    • 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 active pest monitoring plan in place.- Ensure a minimum of monthly monitoring plan is plan, and record the result. Pest control checklist template sent via email.The back entry door was open without insect proof protection.- Install screen door to prevent entry of pest.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operators onsite have insufficient food safety knowledge. - Ensure additional food safety training are provided. Waiting for owner's food safety certificate for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The below areas are covered in grime, grease, and food debris.- Inside front display fridge- the HVAC - The baseboard along the back door- The walls behind the stove and dry good storage bins- The dry good storage bins* Ensure the kitchen is thoroughly cleaned and sanitizedDevelop and implement a cleaning schedule for daily, weekly, biweekly or monthly tasks.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer in the spray bottle was measured below 50ppm. - Ensure a food safe concentration of 100ppm is maintained.Fixed onsite.Cleaning rags were left on food prep counter when not in use.- Ensure cleaning rags are stored in bleach sanitizer when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No food probe thermometer available to confirm the internal cooking temperature. - Obtain a probe thermometer. A bag of frozen cheese and a bag of frozen veggies were thawing at room temperature. 2 Bags of frozen meats were thawing in warm water.- Ensure proper thawing methods are practice* Thaw overnight in the fridge* Thaw in microwave and cook the foods right the way* Thaw in cold running water, an overflow drain stopper should be used to avoid flooding the kitchen. Operator didn't confirm the internal cooked temperature of raw chicken cooked on the grill, internal temperature was around 50C when operator thought the chicken was cooked.- Use probe thermometer to ensure cooked temperature of 74C is reached.
    • 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 active pest monitoring plan in place.- Ensure a minimum of monthly monitoring plan is plan, and record the result. Pest control checklist template sent via email.The back entry door was open without insect proof protection.- Install screen door to prevent entry of pest.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operators onsite have insufficient food safety knowledge. - Ensure additional food safety training are provided. Waiting for owner's food safety certificate for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lighting level at the dishwashing area was insufficient that prevent thorough cleaning of the areas.- Install more lights
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The below areas are covered in grime, grease, and food debris.- Inside front display fridge- the HVAC - The baseboard along the back door- The walls behind the stove and dry good storage bins- The dry good storage bins- The ceiling in the kitchen* Ensure the kitchen is thoroughly cleaned and sanitizedDevelop and implement a cleaning schedule for daily, weekly, biweekly or monthly tasks.
  3. Initial 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?
      • Sticker on ventilation hood indicates it was due for cleaning in August. Facility has not been in use for a few months, but operator should have the ventilation hood serviced soon.