INSPECTION REPORT Health Protection BWOI-CKXQSY

PREMISES NAME Quesada Burritos & Tacos (Maple Ridge)		Tel: (604) 477-0397 Fax:
PREMISES ADDRESS 420 - 22709 Lougheed Hwy Maple Ridge, BC V2X 2V6		INSPECTION DATE November 7, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ripan Jaswal		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Verbal discussion with manager indicated knives were not being properly warewashed. Corrective Action(s): Manager to submit written procedures as discussed. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Automatic quat dispenser not dispensing correct amount of quat into sanitizer sink Corrective Action(s): Technicain on site relocated quat bottle and dispenser at time of inspection. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Monitoring logs being maintained **Submit written procedures on how beans are cooled. Verbal discussion with Manager indicated this is still not being done properly. As per inspection report on April 7, 2022 use an ice water bath to cool the beans. Beans must be in a metal container when cooled in the ice water bath as metal conducts the heat away as opposed to plastic which insulates. Use shallow trays when beans are transferred to the walk in cooler as beans must cool from 60c to 4c within 6 hours. ****Submit written procedures on how knives are washed and sanitized. Verbal discussion with manager indicated this is not being done properly. Knives once sanitized after being submerged for a minimum of 1 minute at 200ppm quat must be allowed to fully air dry. Sanitizer residue must not be rinsed off. Walk in cooler at <4c Hot holding at >60c Dishwasher at 80c (At plate level)