INSPECTION REPORT Health Protection 257384

PREMISES NAME Quesada Burritos & Tacos (Progress Way)		Tel: Fax:
PREMISES ADDRESS 2 - 44046 Progress Way Chilliwack, BC V2R 0L2		INSPECTION DATE May 19, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mandeep Tatla		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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Front counter sanitizer bucket with cloth measured for QUATS at 50ppm. →Must maintain QUATS at 200ppm for proper sanitizing of food contact surfaces. Sanitation reduces the number of harmful organisms on food contact surfaces and the clothes stored inside. Corrective Action(s): Please replace QUATS sanitizer with new solution at least once every 4 hours, and as often as needed with test strip verification. 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

This inspection was completed by a student EHO. -All hand wash stations supply hot/cold running water, liquid soap and paper towels. -Three-compartment sink in use for manual warewashing -Quats sanitizer in sink measured at 200ppm -Walk-in cooler at -0.2°C -Upright freezer at -19.2°C -Upright cooler at 3.2°C -Under counter cooler at 2.8°C, prep cooler at 4.8°C -All coolers equipped with accurate thermometers, temperature logs maintained and up-to-date -Hot holding (chicken) at 66.8°C -Hot holding (rice) at 80.9°C -Observed meat in original packaging thawing in prep sink of cold water submersion. Surface temperature 15.1°C. Operator states thawing since 30 minutes ago. Provided information on proper thawing procedures. Operator prepared this meat during inspection -Premises sanitary and well-lit -Foods are covered and stored off ground at least 15cm -No signs of pests -All staff on duty have valid FoodSafe certificates.