Taco Loft / Three Stones Catering
B - 4924 50 Street Red Deer AB T4N 1X7 · Food - General
8 inspections
- Monitoring Inspection
1 infraction
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A staff member was observed to not be washing their hands regularly or in-between tasks. The operator was informed.Please ensure that hand hygiene is performed regularly or as needed to ensure safe and sanitary food handling.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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?
- The patio door was observed to be left open at the time of inspection. The door was closed and a discussion was held with the owner. Please ensure that all portals of entry are kept secure to prevent the entry of pests.
- 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?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The chest cooler at the back kitchen was measured at 7.2C, and a tray full of beef was thawing in the cooler.- Ensure the chest cooler is repaired to meet the temperature require of 4C and lower, no high risk foods storage in the meantime.beef was still frozen, and moved to a different functioning cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A chest cooler at the back kitchen was not able to maintain 4C or lower, the operator was not sure when was the last time the temperature was checked (the internal temperature were confirmed with a probe thermometer, egg at15C, housemade sauce at 15C, miced garlic at 15C, ambient temp at 15.1C). Discarded all the perishable foods. - Ensure temperature in refrigerator are checked regularly to avoid spoilage of foods.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips to the sanitizer were discolored, made testing quat concentration impossible. - Ensure valid quat test strips are available
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A hole at the back kitchen ceiling was noted, the hole was not smooth and ceiling material could fell from the hole. A chest cooler is placed directly below the hole. - Ensure the hole is fully finished to avoid uncleanable surfaces, and failing ceiling material to the food and food storage area. Refrain from storing and handling foods under the holes until fixed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Demand Inspection
1 infraction
- 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 countertop griddle food handling violated the permit restriction of " no excessive grease producing cooking", city inspectors were onsite to confirm the violation, also options of corrective actions were provided and discussed with the owner. 7 days was given to correct the violation.
- 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?