INSPECTION REPORT Health Protection DSOG-AXKT9P

PREMISES NAME Taco Time (120th St)		Tel: (604) 501-1199 Fax:
PREMISES ADDRESS 8942 120th St Surrey, BC V3V 4B4		INSPECTION DATE April 6, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gita Devi / Veena Munsomy		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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The temperature of the walk in freezer is broken. The operator stated that a technician has been called to fix the broken gauge. Corrective Action(s): Fix the temperature gauge of the walk in freezer. Use a mercury thermometer in the meantime to monitor the temperature daily. Date to be corrected: Immediately. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing working thermometers inside the walk in cooler. The operator stated that more thermometers have been ordered to replace the broken one. Corrective Action(s): The operator discarded the broken thermometer. Provide working thermometers in all refrigeration units. Correct by: Immediately. Violation Score: 1

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

Comments

- General sanitation is good. - The main handwashing station supplied with cold/hot running water, soap, and paper towels. - All coolers (prep line, walk in, beverage) < or = to 4C. - All freezers (walk in) < or = to -18C. - Most food items are stored in plastic insert containers with lids, dated, and labeled. - Daily temperature logs were available at the time of the inspection. No concerns with temperature noted. - All hot holding units > or = 60C. - Three compartment sink available for manual dishwashing. Quat sanitizer available at 200ppm concentration. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Ensure to keep the sanitizing compartment free of any dirty utensils and plates. This compartment is designated for sanitizing purpose only. - Surface sanitizers available in spray bottles and designated buckets with presoaked wiping cloths at 200 ppm QUAT solution in the back of the kitchen. - Dry storage area has adequate space and wire racks. Dry food items stored min 15cm (6inches) off the floor. - No signs of pest activity at the time of the inspection. - FOODSAFE trained staff on duty. Note: The high temperature dishwasher was not in use at the time of the inspection. The operator stated that it is no longer being used.