Skip to content
Loading map…

Taco Time

258 - 11801 100 Street Grande Prairie AB T8V 3Y2 · Food - General

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution was measured at 0ppmA fresh quats sanitizer was prepared on-site and measured at 200ppm. ** Ensure to change out sanitizing solution frequently and to confirm concentration using testing strips.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice in hot holding was noted at 47CRice was discarded during the inspection and water added to the hot holding unit so that it touches the food container and ensures adequate hot holding ** Ensure all foods under hot holding are maintained at a temperature of 60C or above at all times
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink was noted without a supply of hot water due to the current leak** Ensure hand washing sink is repaired to supply hot and cold water
    • 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 hand washing sink at the front was noted leaking ** Ensure hand washing sink is repaired
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding scoops were being stored in water that was visibly soiledOperators replaced scoops with clean ones and changed out the water for sanitizer** Ensure scoops are stored in a sanitizing solution of ice water and ensure scoops and solution/water is changed out regularly or when heavily soiled.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop is being stored inside the ice machine.Scoops for the tomatoes and shredded cheese on the service line were being stored with the handle touching the foodIce scoop was removed and placed in a container next to the ice machine during the inspectionScoops for the service line were removed and replaced with clean ones and stored with the handles outside of the food**Ensure scoops and utensils are stored in a sanitary manner at all times.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer solution was measured at 0ppm- fresh solution was prepared and deemed sufficient
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were noted not submerged in sanitizer for manual dishwashing in a 3-compartment sink- operator and manager were educated on the proper method and dishes were rewashed accordingly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink at the front was noted without paper towel- paper towel was refilled during the inspection
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop for the ice for the fountain pop was noted being stored inside the ice. - ensure scoops are stored outside the ice or ensure the handle is not touching the ice
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The storage cooler in the back and the prep cooler in the front were noted at 8.9C and 10C respectively. - high risk foods were moved to the freezer and dairy based sauces moved to the drink cooler. Bulk sauces moved to a functional cooler in the neighboring store in the food court to be stored until repairs are complete.- ensure cooler is repaired and able to maintain a temperature of 4C or below.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was noted insufficient at 100ppm. Operator was informed and the sanitizer was changed and deemed sufficient. - Ensure that Quats sanitizer is changed every 2 hours to obtain a satisfactory concentration of 200ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing basin used for manual dishwashing in the 3-comparetment sink was noted with dirty dishes.- ensure that the proper procedure for manual dishwashing consists of the removal of excess food, cleaning with detergent in the first compartment sink, rinsing with clean water in the second compartment sink, and sanitizing in the third compartment sink by completely submerging dishes for at least 2 minutes.The dirty dishes were removed during the inspection and basin sanitized prior to sanitizing dishes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine below the fountain pop dispenser was noted with a slow leak.- ensure the leak is repaired and that equipment is maintained in good working repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cooler behind the counter was measured at 8 degrees Celsius. Operator was instructed to move food to the cooler in the back until cooler is repaired. - ensure the cooler is repaired and can maintain a temperature of 4 degrees Celsius or below to prevent the spoilage of food and growth of bacteria.