Don Taco

There is a food preparation table stored beside the hand sink. , , Food must be protected from contamination at all times. When performing hand hygiene, the splashes may fall into the food therefore contaminating it. , , Install a splash guard.

No pest control records were available. , , Pest control records must be readily available upon the request of a Public Health Inspector. , , Obtain the pest control records and ensure it is retained onsite.

There was a water leak coming from underneath the three-compartment sink. , , Repair the water leak and ensure all plumbing components are maintained in good repair for safe and sanitary drainage of wastewater.

There was an accumulation of grease, grime and food debris in the following areas: , - Behind the grill, on the floor, wall, and baseboards , - Underneath the fryer , - Underneath the three-compartment sink near the grease-trap , , The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests. , , Thoroughly clean the indicated areas and ensure it is cleaned on a regular basis.

Chemical spray bottle in the kitchen was unlabeled. , , - Label all chemicals to prevent misuse.

***** RECURRENT VIOLATION*****, , 1) The water temperature in the sous vide container/bath was inadequate. The internal temperature of high-risk foods such as cooked chicken, beef, rice in containers that were submerged in water were measured between 45-47 degrees Celsius. The internal temperatures the water was measured at 51 degrees Celsius. Although, the temperature on the device was set to 81 degrees Celsius. Operator advised that foods were placed in there for about 3.5-4 hours. , , - Alberta health services officer deemed the food unsafe as it was stored in the danger zone for 3.5 to 4 hours. The officer directed operator to discard the food. Operator refused to discard the food and noted that he won't discard it and will take it home to consume it. , , - All cooked high-risk foods must be rapidly reheated to 74 degrees Celsius. Do not use method to re-heat foods any longer. Use an alternative method such as using the large steam table or re-heat in the microwave.

1) The facility has changed names, and it is no longer called Mikey's Taco shop and it is now called Don Taco. Operator has not updated the food handling permit and has been asked to submit a new food handling permit as soon as possible as the food handling permit is no longer accurate.

The Quat solution in bucket where utensils were store was too strong and not food safe. Concentration was measured above 400 ppm. , , - Quat sanitizer solution must be prepared at 200 ppm.

1) The water volume and the set temperature in the sous vide container/bath were inadequate. High risk food containers were only about 3/4 submerged in water and temperature was set to 74 Celsius. But internal temperatures were measured between at approximately 60 degrees Celsius. , , - All cooked high-risk foods must be rapidly reheated to 74 degrees Celsius. Do not fill 1 liter container above the water line or use a different method to reheat the entire food container to 74C., , 2) Temperature of high-risk foods items in the prep cooler were measured between 6.7-7 Degrees Celsius. , , - All foods under refrigeration must be stored at 4 C or less at all times. Service the cooler if it cannot maintain foods at 4C. , , 3) A piece of cooked fish was left out in room temperature. Internal temperature was measured at 30C. , , - All high-risk foods must be stored at a temperature of 4C or less or above 60 C at all times. , - Discarded.

There was no food safe sanitizer solution prepared at the time of inspection. , , - A sanitizer solution such as chlorine at 100 ppm must be prepared and made available during operation for frequent sanitation of food contact surfaces.

Cellphone stored directly on the cutting board. , , - All personal items must be stored away from food handling areas.

1) The water volume and the set temperature in the sous vide container/bath were inadequate. High risk food containers were only about 3/4 submerged in water and temperature was set to below 74 Celsius. Internal temperatures were measured between 53-59 degrees Celsius. , , - All cooked high-risk foods must be rapidly reheated to 74 degrees Celsius. ,

Improper manual dishwashing method. Kitchen equipment and utensils are only washed with detergent. No sanitizing step is taking place. , , - All dishes, equipment, utensils must be washed with detergent, rinsed with water then sanitized by full submersion into a sanitizer solution such as chlorine at 100 ppm for 2 minutes prior to air drying.

No chlorine test strips available. , , - Purchase chlorine test strips in order to verify the concentration of chlorine sanitizer solutions for surface sanitizing as well as dishwashing.

There is significant accumulation of grease on the ceiling and wall near the tabletop grill., , Clean or replace the ceiling to a smooth and washable finish., , There is inadequate venting of grease laden vapours from the kitchen. , Unknown if ventilation system was inspected and approved by the City of Calgary.,