INSPECTION REPORT Health Protection VHUU-D47TS2

PREMISES NAME BarBurrito		Tel: Fax:
PREMISES ADDRESS 29 - 32700 South Fraser Way Abbotsford, BC V2T 4W2		INSPECTION DATE April 10, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Veggie ground and sauce probed at 54C in the hot holding unit. Veggie ground was placed in hot holding 3 hours ago; sauce was placed in hot-holding 1 hour ago. Operator discarded veggie ground and the sauce was reheated to 74C on the stovetop. Hot holding unit temperature was turned up during the inspection and measured at 60C. Corrective Action(s): Ensure foods are held at 60C or hotter to prevent pathogen growth. Foods held below 60C for over 2 hours must be discarded. 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

- Handsinks stocked with hot/cold running water, liquid soap, and paper towels. - QUATS sanitizer buckets measured at 200ppm. - Coolers at 4C or colder; freezer temperature satisfactory; foods hot held at 60C or above (except noted violation). - Temperature logs up to date. - Raw foods stored below cooked/ready to eat foods. - Separate tongs for different proteins stored in designated containers. Tongs washed and sanitized every 2 hours. - No pest activity noted. Abell pest control company contracted monthly. - General sanitation satisfactory. - FOODSAFE certified staff on duty. - Health permit posted. NOTES: 1. Ensure QUATS sanitizer buckets are changed out more frequently if solution becomes cloudy. 2. Ensure prep cooler inserts are covered when not in use to maintain temperatures.