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Tasty Tacos & Churros - CGY-1792

417 - 105 26 Avenue SW Calgary AB T2S 0M3 · Food - Mobile Vendor

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer spray bottle was not labelled. **Ensure chemical buckets/spray bottle are labelled with their content 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 not present onsite. **Ensure food handling permit is available onsite at all times.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer prepared. When the operator prepared food contact surface sanitizer, the spray bottle used for storing food contact surface sanitizer was cracked at the bottom and leaking.Ensure that food contact surface sanitizer is prepared and readily available for use at all times when the business is operating.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A Styrofoam container that could not be easily cleaned was being used to store tortilla bread. There was soil accumulation on the outside of the container. Discard the Styrofoam container being used to store tortilla bread. Ensure that food is stored in food grade packaging that can be easily cleaned.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Grated cheese was being stored without temperature control. Internal temperature measured 9 degrees Celsius. Ensure all high-risk foods are stored at a temperature of 4°C or below or 60°C or greater.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A chafing dish of cooked steak was being stored without temperature control. Internal temperature of the steak ranged from 35 to 45 degrees Celsius. Ensure all high-risk foods are stored at a temperature of 4°C or below or 60°C or greater.
    • 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 basin was being used to store items.Ensure hand wash sinks are kept free of obstructions at all times.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Twelve months has elapsed since the last bacteriological water sample was submitted for the facility.Submit a bacteriological water sample. Provide satisfactory test results
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no water pump available for the potable water tank, resulting in no running water being available at either the hand wash sink or the dishwashing sinks.Ensure that the sinks in the facility have hot and cold running water available in quantities sufficient to meet the needs of the commercial food establishment
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • When attempting to drain the two compartment sink, water was backing up into the dishwashing sink basins and the hand wash sink basin.Repair the plumbing so that sinks drain properly.