Taco Time
FCU 10 - 1 Londonderry Mall NW Edmonton AB T5C 3C8 · Food - General
10 inspections
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken was observed cooling on the back counter. The temperature of the product measured ~ 50C. Staff indicated the product had been cooling for under an hour. The product was sliced and quite thin. The chicken was placed in the fridge to finish cooling. Education on proper cooling techniques and danger zone discussed. Please refresh staff food safety training.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- 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?
- 2024-11-29: Minor cockroach activity noted on the glue trap beneath the pop machine and on the trap beneath the back handwashing sink.2024-11-06: Several cockroaches are noted on the glue trap beneath the pop machine and on the trap beneath the 3-compartment sink.Ensure that pest control measures are taken to prevent pests from harboring in the facility.2024-10-25: Several cockroaches are noted on the glue trap beneath the 3-compartment sink. Ensure that pest control measures are taken to prevent pests from harboring in the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2024-11-29: The below remains outstanding. 2024-11-06: The prep cooler in the front is measured at 14 degrees Celsius with a probe thermometer. Ensure that the indicated cooler is serviced and/or repaired to maintain a temperature of 4 degrees Celsius or below.2024-10-25: The prep cooler in the front is measured at 10 degrees Celsius with a probe thermometer.Ensure that the indicated cooler is serviced and/or repaired to maintain a temperature of 4 degrees Celsius or below.
- 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?
- 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?
- 2024-11-06: Several cockroaches are noted on the glue trap beneath the pop machine and on the trap beneath the 3-compartment sink.Ensure that pest control measures are taken to prevent pests from harboring in the facility.2024-10-25: Several cockroaches are noted on the glue trap beneath the 3-compartment sink. Ensure that pest control measures are taken to prevent pests from harboring in the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2024-11-06: The prep cooler in the front is measured at 14 degrees Celsius with a probe thermometer. Ensure that the indicated cooler is serviced and/or repaired to maintain a temperature of 4 degrees Celsius or below.2024-10-25: The prep cooler in the front is measured at 10 degrees Celsius with a probe thermometer.Ensure that the indicated cooler is serviced and/or repaired to maintain a temperature of 4 degrees Celsius or below.
- 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?
- Risk Management Inspection
3 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?
- Several cockroaches are noted on the glue trap beneath the 3-compartment sink. Ensure that pest control measures are taken to prevent pests from harboring 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?
- A gap and/or hole is observed in the baseboard beneath the pop machine. Ensure that the indicated hole is sealed to help prevent pests from harboring in the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The prep cooler in the front is measured at 10 degrees Celsius with a probe thermometer.2. One of the doors on the prep cooler in the front is observed with a large section of duct tape on the exterior surface and is no longer durable, smooth and easy to clean.1. Ensure that the indicated cooler is serviced and/or repaired to maintain a temperature of 4 degrees Celsius or below.2. Ensure that the duct tape is removed to render the surface smooth and easy to clean.
- 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?
- Monitoring Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- In the prep cooler at the front, a container of guacamole is measured at 11.4 degrees Celsius with a probe thermometer, and a container of Enchilada sauce is measured at 14.1 degrees Celsius with a probe thermometer. Ensure all potentially hazardous foods are stored at or below 4 degrees Celsius. The operator indicated that the products had been stored in the front prep cooler for more than two hours and discarded the indicated food items during the inspection.
- 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?
- Several cockroaches are noted on the glue trap beneath the 3-compartment sink. Ensure that pest control measures are taken to prevent pests from harboring 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?
- A gap and/or hole is observed in the baseboard beneath the pop machine. Ensure that the indicated hole is sealed to help prevent pests from harboring in the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The prep cooler in the front is measured at 10 degrees Celsius with a probe thermometer.2. One of the doors on the prep cooler in the front is observed with a large section of duct tape on the exterior surface and is no longer durable, smooth and easy to clean.1. Ensure that the indicated cooler is serviced and/or repaired to maintain a temperature of 4 degrees Celsius or below.2. Ensure that the duct tape is removed to render the surface smooth and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A pie lifter on the front food prep counter is observed to be in disrepair and is no longer smooth, durable and easily cleanable. Ensure all utensils are maintained in a smooth and easily cleanable condition. The operator discarded the indicated utensil during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A buildup of food debris is observed in the cabinet below the pop machine. 2. A buildup of food debris is observed on the floor around the ice machine. 1-2. Ensure that the indicated areas are cleaned and sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Front prep cooler was at 7C. Guacamole was relocated to another cooler at 4C. Other foods such as wraps, lettuce, hot sauce, and cheese were also stored in the unit. Staff indicated that the shredded cheese had a four hour holding period. However, the insert holding the cheese was large and deep, holding a large volume of cheese. The cheese should be stored in a shallower insert.. Also, the cooler thermometer was located in an area not easily accessible, therefore, making it difficult to monitor temperatures. Ensure the front prep cooler is repaired or replaced. All coolers must be at 4C or less and be equipped with a thermometer that can be visible upon opening the door. Hot holding was at >60C. GoodThe cooler in the dry storage room was at <4C. Good
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Kitchen hand sink was obstructed with a shopping cart and a blue cart. This is unacceptable as it impedes the frequency of handwashing. This has been a repeated occurrence. Hand sinks must be accessible and unobstructed at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting was poor due to one set of lights being out. Operator indicated that it is due for repair.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Front prep cooler (Rail Cooler) was still at 10C. Operator was asked to continue placing out small volumes of cheese and lettuce in that unit until the cooler has been rectified. The unit must be at 4C at all times. The refrigeration repair technician was onsite earlier and provided findings to the operator. Temperature logs were maintained, however, the staff were reading a thermometer in the back of the Rail Cooler and was recording 38F in the AM and 39F in the PM (for the week July 24-30), which is inaccurate. **An infrared and a probe thermometer is needed to help verify temperatures.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash sink at the back was no longer obstructed, however, the faucet was still spraying water when turned on. Please repair or replace sink. There must be proper pressure/flow at all times. In the interim, a bottle of hand soap and paper towels were placed by the three compartment sink.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Front prep cooler was at 10C. Operator was asked to monitor the temperature and repair/replace unit should there be any issues. No high risk foods permitted until rectified.The extra storage room cooler was at 2C. Hot holding of meat was at >60C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink at the back was inaccessible with carts. This was observed from the last inspection as well. Also, the water pressure was poor. Ensure there is proper pressure of hot and cold water provided at all times. Additionally, the sink must be accessible at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Plastic insert lid and one sauce bin was cracked/poor repair. Operators were asked to examine all the plastic inserts and lids to remove any cracked/broken pieces from storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?