Taco Time
440 - 151 Walden Gate SE Calgary AB T2X 0R2 · Food - General
4 inspections
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot sauce at internal temperature of 80 C was stored in a deep bucket tightly closed lid, located in the upright cooler, which led to rise the temperature of the cooler to 20 C.Requirement:Ensure that hot perishable foods are chilled faster in such a way that:a) temperature from 60 C -20 C falls in two hoursb) Temperature from 20 C-4 C falls in four foursIt should not take more than six hours to achieve 4C or less.To enhance cooling, transfer hot food to small shallow containers. Use ice bath. Do not close the lids tightly- leave some gap for air exchange. Do not store very hot food in the cooler, move to the cooler, when temperature is just below 60 C
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of chicken in the warmer was 51.2CRequitement:Ensure that perishable foods are stored at 60 C and higher during hot holding.Chicken was reheated to 74 C during inspection before storing in the warmer at 60 C and higher
- 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?
- Side exterior door was left wide open, which could allow entry of pests/vermin.Requirement:Keep exterior doors closed all the time.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Scoop handle was kept in cooked beef stored in insert of prep cooler in front area.b) Oil can was stored under soap dispenser in back prep area.Requirement: a) Store scoop handle outside of food, store scoop vertically with handle up to prevent contamination of food.b) Do not store food under hand washing supplies to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of upright cooler located in back prep area was 9CRequirement: Adjust the temperature of the cooler at 4C or less.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions