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Tacos on Whyte

8123 104 Street NW Edmonton AB T6E 4E4 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach/chlorine sanitizer was measured at 800ppm with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The upright cooler closest to the 3-compartment sink was observed without a thermometer. Ensure the indicated cooler is equipped with a thermometer.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No cold water was observed to be detected at the handwashing sink or the dishwashing sink. Ensure hot and cold water are readily available in the facility. During inspection, cold water availability was returned to the indicated sinks. Please continue to monitor and repair as necessary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The handle on the upright freezer door was observed with a buildup of grime. Ensure that the indicated handle is cleaned and sanitized.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The owner advised that the third sink compartment could not be used as there was a pipe from the furnace draining into it. *Ensure that proper, manual dishwashing procedures are used.
    • 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 third dishwashing sink compartment had a white pipe draining into it which hindered its use (the owner advised that it would interfere with the furnace).*Please provide documentation from the City confirming that the plumbing is in compliance with applicable legislation/codes.
  5. Demand Inspection

    8 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • The operator was making offensive statements at the beginning of the inspection (e.g., 'government workers are lazy').*Please note that this type of conduct is unacceptable and is in contravention of legislation, for which further legal action can be taken if this behavior is repeated.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Ensure that the regular, unscented bleach is used to prepare the sanitizing solution (not the lemon-scented bleach).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of onions was sitting on the floor.*Ensure that foods are stored at least 6 inches off the floor, in food-grade containers that are clean, in good repair and have tight-fitting lids or covers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The owner advised that the third sink compartment could not be used as there was a pipe from the furnace draining into it. *Ensure that proper, manual dishwashing procedures are used.
    • 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 washing sink was initially inaccessible - CDI.*Ensure that hand washing stations are free of clutter and accessible for use while in operation. This includes ensuring that they are easily accessible to staff, dedicated to handwashing, and are kept supplied with hand soap and paper towels in suitable dispensers.
    • 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?
      • Pest control records were not available.*Ensure that a written record of all pest control measures used in the facility and surrounding area is maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a wooden board behind the three-compartment sink. The owner advised that a washable wall could not be installed as it is a Heritage Building. *Ensure that the wall behind the dishwashing sinks is durable, smooth, non-absorbent, and easy-to-clean. Please provide documentation from the City if this is not possible.The third dishwashing sink compartment had a white pipe draining into it which hindered its use (the owner advised that it would interfere with the furnace).*Please provide documentation from the City confirming that the plumbing is in compliance with applicable legislation/codes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required, including floors, walls, ceilings, equipment, shelving, high-touch surfaces (e.g., light switches, door handles) and hard-to-reach areas (e.g., underneath cooking equipment).*Ensure that the facility is maintained in a clean and sanitary manner.*Remove cardboard liners from surfaces.A written sanitation plan was not available.*Ensure that a comprehensive written sanitation plan is developed and implemented.