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Tacos Mexico

3725 Memorial Drive SE Calgary AB T2A 6V4 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Diced tomato in metal can are stored in the prep cooler. Operator transferred it to food grade containers.-Ensure food are stored in food grade containers to prevent metal leaching into food2 Sauce in container were left uncovered in the standup coolers in the back Kitchen area. Operator covered the food.- Ensure food is protected from contamination by storing in a lid tight container in coolers
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • (Outstanding deficiency)A meat slicer was in close proximity to the handwashing sink, creating a risk of contamination from splashing. - Relocate the meat slicer or install a physical barrrier (e.g. splash guard) to prevent cross-contamination from handwashing activities.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked meat soup was being cooled in a large container. Soup was at 61*C. Operator prepared the meat to portion the soup into smaller containers.-Ensure soups and sauces are cooled to 20 degrees Celsius within 2 hours and from 20 degrees Celsius to 4 degrees Celsius within 4hours.2. Frozen meat was left to thaw at room temperature on the counter in the back kitchen. The operator quickly returned them into the prep cooler for thawing.- Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • (Outstanding deficiency)Test strips were expired.- Obtain new chlorine test strips. Routinely verify and discard expired test strips to ensure accuracy in monitoring chlorine levels.
    • 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?
      • 1. The back door had gap underneath after the door was closed.-Ensure door is pest and weatherproof to prevent entering of vermin.2.Some mice droppings were found beside the chest freezer and shelves in the dry storage area3.There were some flies seen in the storage room.-Clean up mice droppings with precautions taken.-Mice traps should be placed along the wall for easy mice entering.-Obtain and maintain pest control report to monitor activity.-follow the recommendations provided by pest control company to eliminate pest
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Empty soda bottles were stored with unopened ones. Operator removed items.-Ensure to separate empty bottles from unopen bottles to prevent cross contamination
    • 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?
      • Food handling permit was displayed at the facility had expired.-Ensure valid permit is displayed in a conspicuous place that is easily seen by clients
    • 20. Do food handlers at the facility have adequate food safety training?
      • (Outstanding deficiency)Six staff members were working in the facility none of them had Food Safety Training certificate.- At least one staff member present during operation must hold a valid certificate from an approved food safety course, as requited when six or more food handlers are working. Provide proof of certification to the public health inspector and ensure to maintain compliance with this requiremnet at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt on ceiling tiles at the back kitchen. Operator cleaned the area.-Ensure facility is maintained in clean and sanitary manner
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A food contact surface sanitizer was not available at the time of inspection.Staff member prepared a chlorine-based solution measuring 100 ppm using household bleach during the inspection.2. A wet reusable cleaning cloth was stored on the cutting board. - Store cleaning cloths in a sanitizing solution between uses. change the sanitizing solution at least every 2 hours or when it becomes visibly soiled to maintain the effectiveness of the sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A meat slicer was in close proximity to the handwashing sink, creating a risk of contamination from splashing. - Relocate the meat slicer or install a physical barrrier (e.g. splash guard) to prevent cross-contamination from handwashing activities.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cut fruits, container under the prep table, the nachos did not have a proper cover. - Obtain tight fitting lids for all food storage containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were measured at room temperature - Staff discarded during the inspection. Ensure that eggs temperature is at 7 C or below.All perishable foods including BBQ meat, feta, cheese, were stored at room temperature. internal temperature using a probe thermometer measured between 15 C to 20C. All discarded. - Ensure high risk foods are stored away from the temperature danger zone by storing hot at 60C or above, or cold at 4C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were expired.- Obtain new chlorine test strips. Routinely verify and discard expired test strips to ensure accuracy in monitoring chlorine levels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1.Hand wash sink was blocked off with equiments. 2. The Hand wash sink in the front was being used for washing utensils. Remove any equipment or obstructions to ensure unobstructed access to the handwashing sink at all times. Handwashing sinks must be readily accessible to food handlers during all hours of operation.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Six staff members were working in the facility none of them had Food Safety Training certificate.- At least one staff member present during operation must hold a valid certificate from an approved food safety course, as requited when six or more food handlers are working. Provide proof of certification to the public health inspector and ensure to maintain compliance with this requiremnet 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?
      • 1. light cover in the dry storage was missing - Install light cover.2. Light cover in the kitchen was damaged. - Replace the damage light cover.3. The floor surface around the dishwashing area was showing sign of wear. floor around the drain hole was also observed to be broken resulting in a surface that is no longer smooth and easily cleanable.- Ensure that all floors, are easy to clean, good repair and non absorbent.4. Shelves in the front cooler by the hand wash sink observed to be rusted. - Ensure that the shelves are refinished and sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The freezer in the back storage. interior insulation is being held by duct tape.- Ensure the that equipment are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Hard to reach area like under the fridge and under the dishwashing area had debri build up. - Clean all areas of the Facility. Ensure to get into the hard-to-reach areas. The facility must be maintained in a cleaned and sanitary manner.2. Uncleanable cardboards were used repetitively and found covered in grease at the back storage fridge.- Remove carboard as contact surfaces. It must be easy to clean and durable. 3. Hood fan filters has build-up debris/black grease.- Ensure that the area is clean and sanitary manner.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions