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The Three Amigos - Events

4035 106 Street NW Edmonton AB T6J 2S3 · Food - Special Event

9 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution measured at 10 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff cell phone placed on a cutting board. Cell phone was removed and the board sent for dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was present at the sinks. Corrected
  2. Demand Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • The bleach sanitizer bottle was not labelled. Ensure all chemicals are labeled. The operator labeled the indicated sanitizer bottle during the inspection.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.Foods in one hot holding unit measured at 55C, temperature setting too low. Corrected. Foods reheated to >74C2. Flats of raw whole eggs being left out at room temperature for extended time. Relocated to the cooler.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliding door cooler is operating at 22C, needs to be at 4C or less. No foods in the unit.
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliding door cooler is operating at 22C, needs to be at 4C or less. No foods in the unit.
  7. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution measured to be less than 100ppm Cl-
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    0 infractions