INSPECTION REPORT Health Protection AKAO-BJ6V9J

PREMISES NAME Tacoholic		Tel: (604) 726-5491 Fax:
PREMISES ADDRESS 30 - 20631 Fraser Hwy Langley, BC V3A 4G4		INSPECTION DATE November 22, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Karina Martinez		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A couple of plastic totes containing raw meats were found stored above the salsa ingredients. Corrective Action(s): Raw meats and chicken must be stored on the bottom shelves below any cooked food, vegetables and ready to eat food items. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Most of the tubelights in the back preparation area of the kitchen not in working order. Corrective Action(s): Replace all worn out tubelights in the kitchen so that adequate lighting is provided (Immediately). Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No FOODASAFE trained staff on duty at the time of inspection. Corrective Action(s): Ensure that at least one staff person per shiift is FOODSAFE training. The new cook must complete FOODSAFE level 1 training by Dec. 10, 2019. Violation Score: 1

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

Comments

* Ensure that cooked ( boiled) chicken is always cooled quickly by using water baths in a sink and transferred to the cooler within the first 2 hours. * Ensure that the spray bottle of bleach sanitizer is labelled. Preparation cooler #1 below 4 C. Preparation cooler # 2 below 4 C. Upright cooler < 4 C Sliding door cooler < 4 C. Deep freezers < -18 C. Hot holding of taco meats, chicken and fish >60 C Hot holding of beans and sauces > 60 C. All salsa in squeeze bottles is pH tested and determined to be shelf stable. Liquid soap and paper towels available at the hand sink. General sanitation is satisfactory.