INSPECTION REPORT Health Protection DSEA-AVDV65

PREMISES NAME Quesada Burrito & Taco		Tel: (604) 559-9900 Fax:
PREMISES ADDRESS 8961 Cornerstone Mews Burnaby, BC V5A 4Y7		INSPECTION DATE January 26, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jaspal Singh		NEXT INSPECTION DATE 6 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Tall Pepsi drink cooler unable to keep contents <4 degrees C. Chocolate milk had an internal temperature of 5.8 degrees C. Operator contacted contractor already and is waiting on repairs. Corrective Action(s): Product moved to small Pepsi drink cooler (3 degrees C). Ensure that all cold potentially hazardous foods are stored <4 degrees C at all times. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =upright kitchen cooler (2C), upright prep cooler (2C), prep table cooler (1C), and drink coolers (S: 3C, and L:6C)measured < 4 degrees C =Upright freezer measured -16 degrees C =rice hot holding (62C, other unit cooking at the time of inspection), and hot table hot holding (74C to 81C) measured > 60 degrees C =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =Wiping cloths stored in sanitizer solution at 200 ppm QUATS =Dedicated prep sink available for food preparation =General sanitation was satisfactory at the time of inspection =General food storage practices good at the time of inspection. Foods properly stored off the floor and covered. =No evidence of pest activity noted at the time of inspection =Staff hygiene was satisfactory at the time of inspection =Staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry. =Permit posted in a conspicuous location note: =ensure that ice baths are used to rapidly cool all hot potentially hazardous foods.