Tu Taco
102 - 1414 Kensington Road NW Calgary AB T2N 3P9 · Food - General
6 inspections
- Monitoring Inspection
10 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Uncovered bins of tortilla shells and chilies were stored in the kitchen shelving racks. Ensure all foods are covered properly (with a lid or cover)
- 09. Are chemicals stored and handled in a safe manner?
- 2 spray bottles at the front bar counter were unlabelled to identify its contents. Both were sanitizer solutions. Corrected onsite- staff labelled both bottles. Ensure all chemical agents are labelled properly to identify its use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler- top inserts were above 4 deg C- shredded cheese was @6.6 deg C; red salsa was @8.1 deg C. Below top line, the bottom cooler was 8.4 deg CACTION- adjust temperature and ensure it maintains food temperature of 4 deg C or lower for top and bottom unit.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Functional probe thermometers not available onsite. The digital thermometer required a new batter, the 3 other bimetallic thermometers were reading 20,120 and 140 F at ambient room temperature. ACTION- repair or replace probe thermometers. Accurate thermometer required for checking food temperatures during cold/hot holding, cooling and cooking steps.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Observed several containers of sauces and food being cooled on a shelving rack in the back prep area. Discarded the following: Pork al pastor internal food temperature: 25.6 deg C; Green sauce 48.7C2. Walkin cooler- large plastic containers of beans (labelled Feb 23) 10.4 deg C; beef birria (labeled Feb 25) 9,4 deg C. Air temperature at opening of walkin cooler was 4 deg C. These foods were stored in deep containers inside the cooler and did not reach 4 deg c for cooling within 6 hrs. DiscardedACTION- prepare smaller quantities of food daily. No large bulk cooling of foods unless procedures are reviewed for safe cooling procedures. Insufficient space in walk-in cooler for cooling foods in shallow pans.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Bar handsink- paper towel is not stored in a proper dispenser. The roll was stored on the counter. ACTION-Ensure you provide a towel holder (ie. upright paper towel holder). 2. Kitchen area- No dedicated handsink. The sink equipped with soap and paper towels has a faucet and spray arm unit attached. ACTION- Designate 1 of the 3 sinks in the kitchen for handwashing only.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Back prep area- the counter top is chipped along outer edge, exposing mdf. Replace or repair counter top.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Feb 26- ceiling tiles in the kitchen are not suitable- acoustic tiles are not smooth. - Have the ceiling tiles replace and installed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed tongs stored inside warmer with handles touching the cooked meat inside. Ensure all utensils are stored properly with handles not touching food.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dried food spills and grease observed along kitchen walls by cookline
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Wet reusable cleaning cloth was observed on the counter throughout the kitchen. A staff member removed the reusable cleaning cloth. 2. Sanitizer solution was measure to be at 0 ppm. A staff member prepared a new sanitizer solution. Correct action. 1. Have wet reusable cleaning cloth submerge in sanitizer solution between every use.2. Bleach sanitizer solution must be at 100 ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- During inspection black garbage bags were observed covering Cilantro in the walk-in cooler.- Ensure that all covers and container are food graded.
- 09. Are chemicals stored and handled in a safe manner?
- Bottles of Raid were observed during the inspection.- They were discarded at the time of inspection. - Do not have any insecticide in the food establishment.
- 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 are missing/damage ceiling tiles in the kitchen. - Have the ceiling tiles replace and installed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was stored above vegetable in the walk-in cooler.Ensure raw high risk foods are stored below low risk foods or in a separate shelf.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding units were around 55C and were unable to maintain foods over 60C. Foods were instructed to reheat above 74C.Ensure the hot holding units are hot enough to maintain food at 60C or higher prior to use.Meat was thawed in standing water.Thaw high risk food in a cooler under 4C or under cold running water.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chemical dishwasher was not functional. Chlorine sanitizer solution was not dispensed during the cycle.Repair so the chlorine residual is 100ppm.Scented bleach was used to make sanitizer solution. Plain bleach was on site as well. Ensure only plain bleach and water is used to make food contact surfaces sanitizer solution.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The left steam table in the kitchen was holding foods around 54C. Ensure the hot holding unit is holding foods over 60C.
- 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 lights in the back kitchen area were broken.Replace or repair the light.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?