Tacoz N Treatz
5 - 4609 50 Avenue Sylvan Lake AB T4S 1C5 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sinks in the back kitchen, front area and washrooms did not have paper towel in a dispenser. Please ensure paper towel is in the dispenser.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer in the bucket in the front area did not have enough quat to register on a test strip. Operator refilled the container and the solution was at 400 ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sinks in the back kitchen, front area and washrooms did not have paper towel in a dispenser. Please ensure paper towel is in the dispenser.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Tomato paste was being stored in the can after opening. Please ensure the food is removed from cans after opening and stored in a food safe container.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Rice in the front hot holding unit and cheese sauce were being held below 60 C. Items were reheated and placed back in the unit. All other hot held items were above 60 C. Please ensure all potentially hazardous foods are kept at or above 60 C in the hot holding unit to reduce the risk of bacterial growth. Items should be probed every 2 hours to verify they are being maintained at the proper temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer present to verify the internal temperature of hazardous foods. There was only an infrared thermometer which only verifies the outer surface temperature of foods. Please provide a probe thermometer for staff to verify reheating and hot holding.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink in the back kitchen area did not have paper towel in a dispenser. Cardboard being stored beneath the sink makes access difficult. Hand sink in the front was properly supplied. Please ensure cardboard is not stored under the sink and paper towel is in the dispenser.
- 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 joint beneath the tap at the mop sink is continuously leaking. Please have the leak repaired within one week.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- 1. Cardboard was being stored in the utility room in contact with or in close proximity to the water heater. Cardboard in this area poses a fire hazard. Please ensure flammable materials are stored in a safe manner.2. A cloth covered chair and pillow were present in the kitchen. Chair had tape holding it together. The tape can trap bacteria and the material isn't able to be properly sanitized. Please ensure only smooth, non-absorbent and easily cleanable materials are in the kitchen area.
- 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?
- Permit present but not posted. Ensure permit is posted in a location visible to customers.
- 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 hand sink faucet sensor in the bathroom was broken and water was turned off. The water could be turned on for hand washing as a temporary solution. Hand sanitizer was also provided and customers needing the washroom are to have the water on when needed. Faucet is scheduled to be repaired next day.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff was observed wearing gloves, then touching the order screen, then returning to food handling without removing gloves or washing hands. Hands must be washed before and after glove use, and between different tasks. Hand sanitizer can be used when hands are not visibly soiled.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A cell phone was left on the counter in the kitchen. Personal belongings are to be kept separate from food and food contact areas.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Initial Inspection
0 infractions