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Tacos Mexico

1 - 7400 Macleod Trail SE Calgary AB T2H 0L9 · Food - General

4 inspections

  1. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef, ground pork were thawing in warm water; the water measured 30Celsius.-thaw all frozen meats and perishable foods in the cooler or under cold running water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Large cooler measured 17Celsius; staff said someone was coming to fix it today (no perishable foods in this cooler)2) Smaller prep cooler measured 8 Celsius.Ensure all coolers measure no greater than 4Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe or infrared thermometer was not available to verify the temperature of cooked or hot-held foods. Several coolers used to store perishable foods did not appear to have a display thermometer. Acquire a suitable thermometer for confirming food temperatures. Ensure coolers have thermometers to verify refrigeration temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher measured 0ppm of chlorine.-repair/replace the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Bar sink did not have hot water.2) Kitchen handwash sink was blocked and didn't have hot water.**plumber coming today to fix all plumbing issues.3) The men's washroom handwash sink did not have soap for handwashing-ensure all handwash stations have soap and paper towel in suitable dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor, equipment and walls in the kitchen were dirty with sauce/food/oil spills/splatter.-thoroughly clean the kitchen and ensure all equipment is moved to facilitate a deep clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan was not available for review at the time of inspection. Prepare a written sanitation plan that includes weekly and monthly cleaning schedules.
  2. Monitoring Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cardboard box of tortillas were being stored in the dishwashing area. A container of chopped onions was stored in the dishwashing area.Food was moved during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The main prep cooler in the kitchen was measured at a temperature of around 10C. Various foods within the fridge were measured at temperatures between 6-9C, and staff indicated that they had only been in the cooler for approximately one hour. Perishable foods were transferred into other coolers during inspection. Adjust or service cooler as needed to ensure it can maintain foods at a temperature of 4C or lower.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe or infrared thermometer was not available to verify the temperature of cooked or hot-held foods. Several coolers used to store perishable foods did not appear to have a display thermometer. Acquire a suitable thermometer for confirming food temperatures. Ensure coolers have thermometers to verify refrigeration temperatures.
    • 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 wash sink in the bar did not have liquid soap accessible.The liquid soap dispenser was refilled during inspection.
    • 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 ceiling panel in the kitchen was removed, exposing an area above cooking container storage.Replace missing ceiling tile.
    • 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 panel on the bar counter was unfinished, creating a surface that would be difficult to clean. Some of the shelving surfaces used for drink syrup storage were unfinished wood. Cover or finish indicated surfaces to ensure non-absorbent easily cleanable surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the electrical outlets in the kitchen were missing covers, exposing wall sections that would be difficult to clean.The wall under the compartment sinks was heavily damaged. Cover or repair indicated areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An ice scoop was noted as being stored inside the ice machine. Some food equipment was noted as being stored directly on the floorIce scoop was moved to proper storage area outside of ice machine during inspection.Food equipment was moved during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of syrup was noted in the area used for fountain drink syrup storage.Clean indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan was not available for review at the time of inspection. Prepare a written sanitation plan that includes weekly and monthly cleaning schedules.
  3. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Jar of Maraschino Cherries left uncovered in stand up pop cooler2) Several pieces of Churros placed with no packaging or cover on shelving in stand up pop cooler - churros discardedUpdate: Several pieces of Churros placed on shelving in stand up pop cooler with no packaging or cover
    • 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/ drain flies observed in the bar area and in the back storage area. Flies observed in bottles of liquor - Liquor discarded
    • 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) Wall above 2 compartment sink was damaged.2) Cardboard used to line shelving in the back storage area and in stand up pop cooler shelvingAll surfaces are to be smooth, non-porous, and easy to clean
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build up in pop gun dispenser nozzle
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Syrup build up behind pop bibs in the bar area2) Build on bar counter under pop dispenser3) Grease accumulation on light fixtures in the kitchen as well as in between large appliances and under/ behind prep counters4) Build up under cooler door handles5) Food and debris observed behind chest freezer in the furnace room
  4. Demand Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) At the time of inspection, no sanitizer was made available for the kitchen. A spray bottle for the front service area had a concentration of 0 ppm chlorine2) Dirty cleaning cloths left on the counter
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food bowls were used as food scoops in the bulk food bins. scoop was submerge in the sugar Action required:-Stop using handle less scoops in bulk food bins.-Ensure that scoops are equipped with handles and are stored in such away to protect the bulk food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Jar of Maraschino Cherries left uncovered in stand up pop cooler2) Several pieces of Churros placed with no packaging or cover on shelving in stand up pop cooler - churros discarded
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Large bucket of chicken broth and large bucket of avocados placed on dishwashing counter surrounded by dirty dishes2) Spices placed on top of the dishwasher.Ensure foods are stored in a sanitary manner
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle was not labeled as to its contentsAll chemical labels/ containers are to be properly labeled
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Stand up pop cooler where milk, cream and desserts are stored measured 10C. Large containers of broth put in this unit to cool.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauces and cut produce stored in the prep cooler measured at 9CEnsure cold foods are kept at 4C or below
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer available
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Re-fried beans measured 40C, red and green salsa measured 40C, shredded chicken, and shredded pork measured 44 C. These items were not properly reheated before placing into hot holding unit. Foods are to be reheated to a temperature of 74C then held at 60C or above
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical dishwasher was out of detergent and sanitizer. Operator was able to re-till the detergent, however sanitizer was not working. Call has been made to have dishwasher serviced. In the meantime, all dishes/ utensils/ cooking equipment are to be manually cleaned and sanitized
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No paper towels available at the bar hand wash station2) Kitchen hand sink was blocked with trays and boxes
    • 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/ drain flies observed in the bar area and in the back storage area. Flies observed in bottles of liquor - Liquor discarded
    • 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) Wall above 2 compartment sink was damaged.2) Cardboard used to line shelving in the back storage area and in stand up pop cooler shelvingAll surfaces are to be smooth, non-porous, and easy to clean
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build up in pop gun dispenser nozzle
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop stored directly in ice bin and in ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Syrup build up behind pop bibs in the bar area2) Build on bar counter under pop dispenser3) Grease accumulation on light fixtures in the kitchen as well as in between large appliances and under/ behind prep counters4) Build up under cooler door handles5) Food and debris observed behind chest freezer in the furnace room