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Taco Time

A - 3020 English Estates Center Lacombe AB T4L 2G5 · Food - General

7 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Store all the personal use items including staff belongings away from food storage or preparation area.Dedicate an area in facility to store staff use items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Following observations were made:1) Big pot of minced beef patties was observed at the room temperature in kitchen area.After discussions with staff, it was confirmed that it was lying at the room temperature for more than two hours.It was discarded during the inspection.2) Cooked meat was being cooled in small containers at room temperature.** Discussed Leaving cooked meat at room temperature for more than 2 hours can lead to rapid bacterial growth, especially in the danger zone (4°C–60°C).Also discussed appropriate Cooling Practices: Cooked foods should be cooled rapidly using methods such as:Ice bathsShallow containersBlast chillers (if available)
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • UV light trap for fly was placed above the small fridge next to food prep table.UV light traps (including zappers or glue board types) should not be placed directly over food preparation, storage, or serving areas.If used, they must be:Installed in locations where dead insects cannot fall onto food or food contact surfaces
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Scoop used for dispensing meat and vegetables from the prep cooler (front area) was stored in dirty water.This practice can lead to cross-contamination and bacterial growth, especially if the water is stagnant or not regularly changed.Staff were advised to store utensils in a clean, dry container or if stored in water must be changed frequently.** Store used scoops in different containers to avoid cross contamination of potential allergens **
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The area under the inserts of the prep cooler near front counter was visibly dirty, with accumulated food spillage and residue.Clean and sanitize the interior surfaces of the prep cooler daily or more frequently as needed.
  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep station cooler was measured to be at 7C. Asked to move the cheese to a different cooler. Please ensure to fix the cooler to prevent growth of unwanted pathogens.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep station cooler was measured at 9C. Asked to move the cheese away to a different cooler. Please ensure coolers are kept at or below 4C.Ensure to monitor the temperature of the coolers daily to prevent potential pathogen growth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility needs to be organized. Please discard the utensils that are not being utilized at the back of the house.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep station cooler at the front was measured at 9.5C, asked to move potentially hazardous food to a different cooler. Please repair the cooler and avoid storing high-risk food in it until it is fixed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build up was observed in hard-to-reach areas and in-between appliances. Please ensure to clean the implicated area to prevent further accumulation.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bug zapper was noticed to be positioned closely to the food preparation area table, posing a potential risk of contamination during food prep. Please relocate the bug zapper to an area where it does not pose a hazard to the food preparation area to ensure food safety.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils such as serving scoops and spoons should not be left soaking in room temperature water, as this practice can potentially lead to microbial growth and increase the risk of foodborne illnesses. Please regularly wash these utensils every two hours and ensure proper sanitation.
    • 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 food permit posted is expired. Please post the valid food permit in the facility.