INSPECTION REPORT Health Protection NTSD-BRLNH4

PREMISES NAME Quesada Burritos & Tacos #189		Tel: (604) 498-3494 Fax:
PREMISES ADDRESS 8B - 12830 96th Ave Surrey, BC V3V 6A8		INSPECTION DATE July 15, 2020	TIME SPENT 2.15 hours
OPERATOR (Person in Charge) Dakshkumar Patel		NEXT INSPECTION DATE 4 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: Moderate (16-29) Total Score = 30

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small amount of cooked rice stored in a rice cooker/internal temperature of rice 41C (note: long holding time/not meet requirements). Rice discarded at the time of inspection. Corrective Action(s): Immediately. Discard Rice. Ensure that rice stored <= 60C. Adjust the rice cooker or replace it. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Front surface Quat sanitizer found to be at 50 ppm to 100 ppm. Corrective Action(s): Immediately. Replace surface Quat sanitizer/must be 200 ppm. Use test strips to verify required concentration of the sanitizer. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

The routine inspection is conducted with the BCIT student, Disha. General sanitation - satisfactory. All handwashing station supplied with liquid soap and paper towel; hot and cold running water at the time of inspection. Two (2) stand up cooler and under counter coolers below 4C. Thermometers for cold units - available as well as temperature log. Standing freezer at -18C. Three (3) -compartment sink satisfactory; set at the time of inspection (Quat at 200 ppm). One (1) - compartment prep. sink - satisfactory. Test strips for Quat sanitizer - available. Front hot holding unit above 60C. Dry storage area - organized, food stored off the floor at the time of inspection. Almost all food stored safely at the time of inspection (covered, labeled, & properly accommodated). Fan hood - satisfactory. Washroom for staff members is clean and supplied with hot and cold running water; liquid soap and paper towel. No signs of pests at the time of inspection. Traps are set and empty. COVID-19 measures in place. Recommendation: - Please remove from the premise (if it's not required for the business) or store properly a cooler plastic cutting board. Observation: A cutting board stored on the floor between wall and prep. table. The operator claimed that this cutting board is not for service. - Advise your staff properly use PPE (surgical masks); All front staff members improperly worn masks at the time of arrival - should not be pulling down their masks below their nose. - Verify FoodSafety procedures for lemon juice in a spray bottle. - Verify FoodSafe procedures for beans, which stored in a relatively big container in the stand up cooler.