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Tu Tierra

8995 Bonaventure Drive SE Calgary AB T2H 2Z5 · Food - General

6 inspections

  1. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update:The chlorine test strips available had expired. Operator purchased the Quat test strips instead.-Ensure valid test strips are available for measuring the sanitizing agent concentration
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dishwasher was splashing water on the floor. Operator stated the company has been notified.-Ensure the dishwasher is working properly
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had debris/ dirt/ grease build up at the kitchen:a. the ceiling and vents, b. top dishwasher-Clean all indicated areas
  2. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Dry food (Chips, tostata) in containers were left uncovered on the counter at the kitchen.- Ensure food is protected from contamination by storing in a lid tight container2. The ice machine was left opened. Operator closed the equipment.- Ensure food is protected from contamination by covering.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in containers were left uncovered in the walk-in cooler and prep cooler at the kitchen.- Ensure food is protected from contamination by storing in a lid tight container
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle for sanitizing the food prep area in the kitchen was unlabeled. -Ensure all spray bottles are labeled correctly to prevent incorrect use of chemicals
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was at 63*C internal temperature. Operator was educated to use 2-compartment sink for manual dishwashing.-Repair dishwasher to have a 71*C internal temperature.-Follow the wash, rinse and sanitize method
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available had expired.-Ensure valid test strips are available for measuring the sanitizing agent concentration
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap in dispenser at the handwashing station at the bar area.-Ensure there is always soap in dispenser for hand washing at handwashing station.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dishwasher was splashing water on the floor. Operator stated the company has been notified.-Ensure the dishwasher is working properly
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2. The following areas had debris/ dirt/ grease build up at the kitchen:a. the ceiling and vents, b. stainless wall of the vent hoodc. floor under shelves of walk-in cooler d. top dishwashere. wall behind the chest freezerf. inside of the stand-up fridge and freezer at the dry storage area.-Clean all indicated areas
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dry storage room appeared to be unorganized. Clothes and other non-food items were stored there.Operator arranged the dry storage room.-Store cleaning non-food items away from food area.-Keep the dry storage area well organized
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on the food counter in the kitchen. - Staff was told to store the cleaning cloths in the sanitizer bucket at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Fruits were being stored with the raw meats in both cabinet and stand-up freezer. - Please ensure ready to eat food and raw meat products are stored separately to prevent cross contamination.2. Fly strip was observed in the dishwashing area.- Please remove to prevent contamination to dishes and utensils below.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Empty baskets were stacked on the food with the bottom of the basket coming into direct contact with the food in the walk-in-cooler. - Operator removed the basket during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Lemon scented bleach was observed throughout the facility. - Operator replaced the lemon scented bleach with regular bleach during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Outstanding**- Operator had work order and parts invoice and awaiting parts to be fixed. Hot water was switched off at the kitchen hand sink due to a leak. **Fix leak. Hand wash stations are to be equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin at all times
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap bottle was not in a dispenser. - Please ensure hand soap is in a 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?
      • **Outstanding**Tin foil used to line wire shelving in the dry storage room.- Remove tin foil. All surfaces are to be smooth, non-porous, and easy to clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning required in the following areas:- Under the sink in the bar area.- Ceiling vents throughout the kitchen. **Please ensure cleaning is done on regular basis.2. Visibly dirty cardboard was observed at the bottom shelf beside the deep fryer in the cook line. - Please remove as it is not a cleanable surface.
  5. Monitoring Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water was switched off at the kitchen hand sink due to a leak. Fix leak. Hand wash stations are to be equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin at all times
    • 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?
      • Small files observed in bar area
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tin foil used to line wire shelving. Remove tin foil. All surfaces are to be smooth, non-porous, and easy to clean
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lids to cover sauce was chipped
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Sauce splashes were observed on the wall at the back of the chest freezer. 2. Accumulation of dust and grease were observed on the ventilation canopy. 3. Clean the exteriors of the chest freezer and the upright cooler. 4. Build up under cooler door handlesAction required: Please clean the wall, freezer, cooler and ventilation canopy.
  6. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution was prepared or ready for use in the kitchen.Action required:-Staff were directed to mix an approved sanitizing solution (ie. 100PPM chlorine or 200PPM quats).-Ensure that an approved sanitizing solution is prepared whenever food handling is occurring.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no hand soap at the designated hand washing sink in the kitchen. 2. The soap dispenser was not in good repair.Action required: 1. Ensure hand sink is stocked with hand soap, paper towel , hot and cold running water at all times to facilitate proper hand-washing. 2. Ensure to fix the hand soap dispenser. Purchase hand soap immediately prior to fixing the mechanical soap dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Sauce splashes were observed on the wall at the back of the chest freezer. 2. Accumulation of dust and grease were observed on the ventilation canopy. 3. Clean the exteriors of the chest freezer and the upright cooler. Action required: Please clean the wall, freezer, cooler and ventilation canopy.