INSPECTION REPORT Health Protection JSAS-C4BSQB

PREMISES NAME Chronic Tacos		Tel: (604) 620-3383 Fax: (604) 681-8137
PREMISES ADDRESS 324 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE June 25, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Dan Mohammed		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Order Rescinded, No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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)

Code 301 noted on Routine inspection # JSAS-C42RFW of Jun-16-2021 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Knives and magnetic knife strip adjacent to food warmers soiled with visible food debris. Correction: Ensure knives are cleaned and sanitized after use before placing on knife strip. Knife strip is to be cleaned and sanitized. Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use. Code 302 noted on Routine inspection # JSAS-C42RFW of Jun-16-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 3 compartment sink not set-up to correctly wash and sanitize food equipment manually. Left compartment - empty, middle sink detergent and water and soiled dishware, right compartment 200 ppm quaternary ammonia. Correction: Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, (left sink) 2)rinse surface with warm water, (middle sink) 3)immerse for 2 minutes in 200 ppm quaternary ammonia, (right sink) 4)allow surface of item to air dry before next use. Code 301 noted on Follow-Up inspection # JSAS-C49SJV of Jun-23-2021 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 2 soiled knives placed on magnetic knife strip after use (adjacent to food warmers) Correction: Knives are to be cleaned and sanitized after use. Magnetic knife strip is to be used for storage of sanitized knives only. Clean and sanitize knife strip before storing knives again. Code 302 noted on Follow-Up inspection # JSAS-C49SJV of Jun-23-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 3 compartment sink not set-up correctly to manually clean and sanitize dishware correctly. Correction: Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes in 200 ppm Quaternary Ammonia, 4)allow surface of item to air dry before next use.

Comments

Magnetic knife strips free of soiled knives. 3 compartment sink set-up correctly for manual dishwashing. Required premise cleaning completed. Ensure cleaning is conducted on a daily basis to maintain premise sanitation and discourage pest activity.