Skip to content
Loading map…

Tito's Bistro & Cafe

101 - 10006 101 Avenue Grande Prairie AB T8V 0Y1 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two used cleaning clothes were noted to be sitting in the cook line.PHI instructed staff to place cleaning clothes in sanitizing solution.Cleaning clothes should always be immersed in sanitizing solutions during use to prevent microbial growth.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The hot holding and refrigerating temperature records are not available for review.Ensure temperature logs for both hot and cold units are recorded and available for review.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes are noted to be directly on the floor in the Walkin freezer.Ensure that the boxes are lifted off at least 6 inches of the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The warmer labelled 2 has a temperature measured to be 56 degrees centigrade.Staff was instructed to raise the temperature, and the temperature measured to be above 60 degrees centigrade.
    • 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 Walkin cooler has floor noted to be in disrepair.Ensure the floor is repaired/ fixed to be smooth, durable and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several cleaning brushes in disrepair were noted by the dish washing sink.Staff discarded the brushes in disrepair.All utensils must be in good repair always.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning records are not up to date for review.Ensure records are up to date and available for review.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket in the kitchen was filled with vinegar and water rather than approved sanitizer- Operator emptied vinegar solution and filled with approved sanitizer from dispenserENSURE SANITIZER BUCKET IS SETUP FOR KITCHEN WIPING CLOTHS AND IS FILLED WITH APPROVED DISINFECTANT.- PLEASE NOTE IT IS DANGEROUS IF VINEGAR IS MIXED WITH OTHER CHEMICALS SUCH AS THE SANITIZERSENSURE THERE ARE QUAT SANITIZER TEST STRIPS AVAILABLE AS THEY COULD NOT BE LOCATED AT THE TIME OF INSPECTION
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not being completed and the existing log templates only include cold holding unitsENSURE COLD TEMPERATURE LOGS ARE BEING DOCUMENTED AT LEAST DAILYENSURE REHEATING TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS ARE RECORDED AFTER HEATINGENSURE HOT HOLDING TEMPERATURE ARE BEING MONITORED EVERY 2 HOURS
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice in the hot holding unit measured at a maximum of 55 degrees Celsius. Rice reportedly in hot holding unit for less than 15 minutes. - Rice reheated to 75 degrees Celsius upon PHI request.ENSURE FOODS ARE ADEQUATELY HEATED TO AT LEAST 74 DEGREES CELSIUS BEFORE PLACING INTO HOT HOLDING UNIT- VERIFY TEMPERATURE WTH A PROBE THERMOMETER AND DOCUMENT HOT HOLDING TEMPERATURES THROUGHOUT THE DAY. STIR PRODUCT FREQUENTLY IF SITTING.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quat sanitizer test strips were not availableENSURE THE TEST STRIPS FOR ALL SANITIZERS ARE AVAILABLE AND THAT SANITIZER IS TESTED DAILY TO ENSURE CONCENTRATIONS ARE ADEQUATE
    • 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?
      • There is a gap under the back exterior door where daylight is visible ELIMINATE THE GAP UNDER THE DOOR TO PREVENT PEST ENTRY INTO FACILITY- FOR EXAMPLE, A DOOR SWEEP MAY BE INSTALLED
    • 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 checks are not being completed and documentedENSURE MONTHLY PEST CONTROL CHECKS ARE BEING COMPLETED OF PREMISES- IF SIGNS OF PESTS ARE IDENTIFIED, FREQUENCY OF CHECKS SHOULD BE INCREASED ACCORDINGLY.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The safety strap on the change table in the women's washroom is missing the clips on the strapsENSURE THE CHANGE TABLE IS IN GOOD REPAIR WITH SAFETY FEATURES INCLUDING A WORKING SAFETY STRAP
    • 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?
      • The posted food permit is expiredENSURE THE VALID FOOD PERMIT IS PRINTED AND POSTED PUBLICLY
    • 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 flooring in the storage area rooms are pitted and no longer a sealed moisture impervious surface- The painted concrete has worn awayENSURE THE FLOORING IS SMOOTH, NON-POROUS AN EASILY CLEANABLE
    • 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 is no backflow prevention for the hot and cold water hoses attached to the faucet at the mop sinkENSURE A BACKFLOW PREVENTION DEVICE IS INSTALLED AT THE MOP SINK
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle to the standup freezer is broken and is being held on with duct tape. Tape and its residue is collecting dirt and debris.REMOVE TAPE FROM FREEZER AND HANDLE. CLEAN AND SANITIZER FREEZER DOORREPLACE / REMOVE HANDLE
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dirt and debris buildup in the following areas- The cooler and freezer doors- The mop sinkCLEAN AND SANITIZE AREAS AS REQUIRED
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not being completedENSURE CLEANING LOGS ARE BEING COMPLETED FOR DAILY, WEEKLY AND MONTHLY CLEANING TASKS
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • REPEAT Temperature logs are not being maintained up to dateENSURE TEMPERATURE LOGS ARE BEING COMPLETED DAILY FOR COLD AND HOT HOLDING UNITS
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are boxing containing food packaging being stored on the groundENSURE ALL FOOD AND FOOD PACKAGING IS BEING STORED OFF THE GROUND
    • 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?
      • REPEAT Pest control checks are not being documentedENSURE MONTHLY PEST CONTROL CHECKS ARE RECORDED AND AVAILABLE FOR REVIEW
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The strap on the change table in the women's washroom is missing its clipREPAIR / REPLACE STRAP TO FUNCTION PROPERLY
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT Cleaning logs are not being maintained up-to-dateENSURE CLEANING LOGS ARE BEING FILLED OUT AS TASKS ARE COMPLETED
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dirt, dust, and debris on counters, shelves, and equipment in the front servery and coffee areaCLEAN AND SANITIZE SURFACESPREPARE A CLEANING LOG TO ADDRESS THESE AREAS