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Taco Time

9734 Ellerslie Road SW Edmonton AB T6X 0N5 · Food - General

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease on the ventilation canopy filters. Ensure they are routinely cleaned and sanitized. (Weekly to Biweekly).The manufactures shipping sticker was still present on some of the fridges and freezers.Remove the plastic so the surfaces are smooth and easy to clean.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer dispenser was dispensing a 0 ppm Quat residual.Facility to manually prepare sanitizer at 200 ppm until the dispenser is repaired. Ensure that solution is tested daily and when prepared.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not being stored in the dispenser at the hand 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?
      • The faucets/spout for the hand sink is loose and moves when water is turned on.Tighten the hand sinks so that it is well sealed and secure.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease on the ventilation canopy filters. Ensure they are routinely cleaned and sanitized. (Weekly to Biweekly).The manufactures shipping sticker was still present on some of the fridges and freezers.Remove the plastic so the surfaces are smooth and easy to clean.
  4. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - There were many food items within the freezers and coolers that did not contain labels or contain dates. A sign on the cooler door reminds staff that all foods must be labeled.** - multiple packages of what appears to be beef were observed in the upright freezer, no dates - no source - no labels. If it came from a box with the required labeling, the box was discarded. Several packages of meat with bones were observed in the freezer also no dates - no source- no labels. When the PHI enquired with the staff onsite if the meat with bones was used for Taco Time menu items, the response was "No". PHI enquired what the meat with bones was for, staff responded with "I don't know" and informed the PHI it was for the owner. 1. Immediately cease and desist the storage of personal foods not required for the operation of the facility (exception, the daily staff meal brought from home). 2. Receipts and proof of purchase is required for both the ground beef and the meat and bones as there was no proof of purchase available onsite upon request of the PHI (staff did try to look for it). ALL receipts regarding those meat products (ground beef and the bone with meat) in the freezer must be emailed to PHI as soon as possible.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - improper manual dishwashing observed: owner lightly washed tongs and dipped them rapidly into sanitizer solution - the sanitizing solution needs 2 minutes at minimum to work. PHI requested that the owner conduct the dishwashing again but properly.
  5. Demand Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - There were many food items within the freezers and coolers that did not contain labels or contain dates. A sign on the cooler door reminds staff that all foods must be labeled.** - multiple packages of what appears to be beef were observed in the upright freezer, no dates - no source - no labels. If it came from a box with the required labeling, the box was discarded. Several packages of meat with bones were observed in the freezer also no dates - no source- no labels. When the PHI enquired with the staff onsite if the meat with bones was used for Taco Time menu items, the response was "No". PHI enquired what the meat with bones was for, staff responded with "I don't know" and informed the PHI it was for the owner. 1. Immediately cease and desist the storage of personal foods not required for the operation of the facility (exception, the daily staff meal brought from home). 2. Receipts and proof of purchase is required for both the ground beef and the meat and bones as there was no proof of purchase available onsite upon request of the PHI (staff did try to look for it). ALL receipts regarding those meat products (ground beef and the bone with meat) in the freezer must be emailed to PHI as soon as possible.
    • 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?
      • ** - fruit flies were observed around the pop syrup station
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cutting board (portable) observed onsite was pitted/overworn/overused and in poor condition. Please replace.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management 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?
      • ** - repair plumbing of customer washroom
  8. Demand Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - staff are not washing their hands as often as required, when hands are contaminated, when re-entering the kitchen. Staff are not using soap while handwashing
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - ice scoop handle and food contact surfaces were filthy with a build up of grime and filth demonstrating a lack of handwashing and a lack of proper dishwashing. PHI explained to the staff that a lack of handwashing and clean utensils means that there is direct contamination of drinking ice.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - multiple in-use utensils were stored in an insert of dirty stagnant water tucked into the cold steam table. PHI asked if anything was added to the water (ie. Sanitizer), the answer was no. Temperature revealed that the water was room temperature and the steam table was not on as a bacterial growth deterrent. PHI asked if the table was on, the staff member cranked on the dial to turn on the steam table and apologized. PHI requested that all utensils are immediately cleaned and sanitized before use as there were no extra or back up utensils ready for use. Please ensure that if dirty used utensils are to be stored on the line for re-use and stored in liquid - the solution must either contain sanitizer or the steam table be utilized and the liquid kept hot at 60'C or more to prevent bacterial growth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - dirty used non-food grade newspaper was observed tucked under the cutting board of the processing line and lining a container. DO NOT use newspaper as the paper and especially the ink - is not food grade. Please use only food grade materials such as wax paper, aluminum foil, etc. for food contact surfaces and food equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - 3 containers of high risk foods were improperly placed above the steam table (not in) stored room temperature: cooked rice mixture (16.5'C), cooked chicken (23'C), and cooked beans (43'C). Chicken was discarded, cooked rice and cooked beans were reheated.** - another container of cooked refried beans was sitting at room temperature at the wrap station and not in hot holding as required at 60'C or 4'C or less when not in use. Was measured and verified at 32'C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - staff reheated a container of cooked beans upon request and stated ready to place in hot holding. Temperature was measured and verified at 55'C. Reheat temperature is 74'C or more. Please retrain staff on proper reheating requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - a saucepan of enchilada sauce was improperly cooling in a hot pot, on a cold stove. PHI asked what the intention was - staff finally revealed it was for cooling. PHI showed the staff that the sauce should have been transferred to cold containers and split up, stir often for 30 minutes, then refrigerate. Staff are not trained with proper cooling techniques for high risk foods. Measured and verified at 30'C internal/external temperature. (Divided and placed in cooler).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - Improper manual dishwashing observed - no sanitizing step is practiced. PHI observed a staff member wash dishes by hand and then skip the sanitizer step. PHI asked what part of dishwashing was missed, the staff member was unable to answer. PHI emphasized that the utensils were contaminated that a sanitizing step must occur as they forgot to turn the steam table on for the utensils. PHI asked twice, then filled the sink with sanitizer herself to aid the staff that appeared confused at the instruction.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - One of the customer washrooms was "out of service" due to a toilet repair (according to staff) the odor was overwhelming. PHI recommended sanitizer into all drains to remove odor and to fill the p-traps with liquid to address the sewer gas. Please repair the toilet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - child high chairs in the customer area exhibited a build up of grime, spills, and food. Please ensure that the child high chairs are cleaned often enough to prevent build up - ideally between every use.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    2 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 written pest control records demonstrating an active pest management system was provided upon request** - no traps or appropriate pest control system was installed
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - boxes to store food in were stored on the floor of the break room. Please ensure food/food equipment is stored off the floor.
  11. Monitoring Inspection

    2 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 written pest control records demonstrating an active pest management system was provided upon request** - no traps or appropriate pest control system was installed
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - boxes to store food in were stored on the floor of the break room. Please ensure food/food equipment is stored off the floor.
  12. Risk Management 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?
      • As this is the approval inspection, no food permit is available. When the facility is approved, pay the invoice for the permit, print the permit and display the permit in a conspicuous place in the facility.
  13. Initial Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) There were no sanitizer pails or cleaning cloths available during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) To prevent contamination of clean dishware that is adjacent to the handwash sink, a splash guard is required to prevent contamination of clean dishes. Install a splashguard either at the end of the counter with the 3 - compartment sink or at the end of the counter with the handwash sink. 2) The paper towel dispenser is mounted directly above the area where clean dishes will be airdried. Move the paper towel dispenser above or closer to the handwash sink to prevent the contamination of clean dishware.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The upright cooler temperature was at 7 degrees Celsius. The required temperature for refrigerated units is 4 degrees Celsius or less. Ensure that all cooler units are at this temperature. 2) Upright freezers had temperatures between 1 and -1 degree Celsius. Ensure that freezers can maintain a temperature of - 18 degrees Celsius or less. 3) A food prep cooler was not plugged in and the temperature could not be read. Ensure that all cooler units are operating at the time of the inspection and can maintain a temperature of 4 degrees Celsius or below. 4) A hot holding table was not plugged in and the temperature could not be read during the inspection. Ensure that the hot holding table is at a temperature of at least 60 degrees Celsius during the inspection.
    • 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?
      • As this is the approval inspection, no food permit is available. When the facility is approved, pay the invoice for the permit, print the permit and display the permit in a conspicuous place in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There were no tiles along the back wall near an upright cooler. Ensure that floors are properly sealed to allow for easy cleaning. Floors must be impervious to moisture and smooth. Install tiles to seal the wall to floor joint. 2) A floor area under the pipes in the dishpit were uneven. Ensure that the floor in the dishpit is smooth, easy to clean and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The electrical panel in the cooking area is mounted on a piece of wood that is not finished along the edges. Ensure that all surfaces of wood are properly finished to allow for easy cleaning and is impervious to moisture. Finish the wood. 2) Gaps are found around pipes in the wall in the kitchen, mop sink, and public washrooms that could allow for the harbourage of pests. Ensure that the gaps are closed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There are pipes in the kitchen that continue into the suspended ceiling tiles that have gaps that can allow for the harbourage of pests. Ensure that gaps in the ceiling tiles are sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Several utensils and dishware were not at the facility during the inspection. The operator showed diagrams of the utensils during the inspection. Ensure that equipment and utensils necessary for food handling are at the facility during the inspection.