Fraser Health Authority



INSPECTION REPORT
Health Protection
ATHP-B2YPKS
PREMISES NAME
Chronic Tacos		Tel: (778) 397-1811
Fax: (778) 397-1821
PREMISES ADDRESS
110 - 66 10th St
New Westminster, BC V3M 3X3		INSPECTION DATE
July 24, 2018		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Larry Gorrill		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

-Ensure that the new deep fryers are relocated underneath the fume hoods to prevent the accumulation of grease in the restaurant.

All coolers were < 4 C.
Hot held foods were > 60 C.
No evidence of pests, pest control is coming on site regularly.
Dishwasher final rinse cycle reached 78 C at the plate level.
Bleach solution was at 100 ppm
Hand sinks supplied with hot and cold water, soap and paper towels.
General sanitation was satisfactory.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ATHP-B2YPKS
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.15 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment