Taco Time
110J - 800 Pine Road Strathmore AB T1P 0A2 · Food - General
4 inspections
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of quat based food contact surface sanitizer measured approximately 100 ppm. Solution was remade and concentration still measured approximately 100 ppm. Solution was also ran into the sanitize sink of the three compartment sink and concentration was too low (100 ppm).Have the quat based food contact surface sanitizer dispenser adjusted so that the concentration of solution dispensed measures 200 ppm.
- 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 hot water tap for the right faucet for the three compartment dishwashing sinks was non-functional.Repair the hot water tap for the right faucet of the three compartment sink.
- 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 was a sewer gas odour by the three compartment dishwashing sink area.Investigate the source of and abate the source of the sewer gas odour.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Water damaged cardboard was lining shelves to the right of the three compartment sink.Cardboard is not a cleanable surface. Remove the cardboard.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of quat based food contact surface sanitizer measured approximately 100 ppm. Solution was remade and concentration still measured approximately 100 ppm. Solution was also ran into the sanitize sink of the three compartment sink and concentration was too low (100 ppm).Have the quat based food contact surface sanitizer dispenser adjusted so that the concentration of solution dispensed measures 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The internal temperature of cooked chicken being held hot in the steam table measured 38 degrees Celsius.Chicken was reheated, as it had been less than an hour prior that the chicken was placed into hot holding. Internal temperature then measured greater than 74 degrees Celsius. Ensure that hot perishable food is fully reheated to at least 74 degrees Celsius before placing into hot holding. Verify internal food temperatures with a probe thermometer.
- 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 hot water tap for the right faucet for the three compartment dishwashing sinks was non-functional.Repair the hot water tap for the right faucet of the three compartment sink.
- 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 was a sewer gas odour by the three compartment dishwashing sink area.Investigate the source of and abate the source of the sewer gas odour.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Water damaged cardboard was lining shelves to the right of the three compartment sink.Cardboard is not a cleanable surface. Remove the cardboard.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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 had expired in 2022.Obtain quat test strips within their expiry date so that concentration of sanitizer solution for food contact surfaces and dishes can be accurately verified.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?