INSPECTION REPORT Health Protection MBEK-C4GSUB

PREMISES NAME Quesada #148		Tel: (778) 294-1499 Fax:
PREMISES ADDRESS 104 - 2711 192nd St Surrey, BC V3S 3X1		INSPECTION DATE June 29, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jaswinder Bains		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 = 6

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Internal food temperature of black and pinto beans located at steam table measured at approx. 50 to 55 degrees C. Note: No concerns with other food items located on steam table. 2. Internal food temperature of rice located in small rice cooker container (removed from rice cooker) measured at 41 degrees C. Rice cooker container located on kitchen counter (covered). It was stated that rice was removed from cooker approx. 1 hour before. Corrective Action(s): Pinto beans and black beans were rapidly reheated to an internal food temperature of greater than 74 degrees C, then placed back into steam table. Rice placed into cooker ("cook" setting) to be reheated to an internal food temperature of at least 74 degrees C. Ensure that at all times, hot potentially hazardous foods are kept at an internal food temperature of 60 degrees C or more in order to limit the growth of potential pathogens and the potential production of toxins (which may be heat-stable). Once cooked, rice is to be kept in rice cooker (warm setting - must maintain rice at 60 degrees C or more) or in steam table (again, at a setting that maintains food at 60 degrees C or more). Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff/supervisor on site at time of inspection were not certified for FOODSAFE Level 1 (or equivalent). Corrective Action(s): Ensure that at all times, at least one person on site holds a valid certificate for the completion of FOODSAFE Level 1, or its equivalent (per BCCDC list of equivalent courses). Keep copies of all certificates on site and available for review by the Environmental Health Officer (EHO). Date to be completed by: August 30, 2021. Violation Score: 1

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

Comments

Routine health inspection conducted. Customer area beverage cooler at 3 degrees C. Note: Non-perishable items stored in cooler. Small glass counter top beverage cooler at 4 degrees C. Preparation cooler at 2 to 3 degrees C (above) and 2 degrees C (below). Reach-in cooler (closest to customer area) at 2 degrees C. Reach-in cooler (closest to back door) at 2 degrees C. Freezer at -23 degrees C. Cold holding units equipped with thermometers. Probe thermometers on site for internal food temperature checks. Hot and cold running water along with three sink plugs available for 3-compartment sink. Sanitizing compartment filled with 200 ppm quats (quaternary ammonium compounds) sanitizing solution. Reminder to ensure fill level is adequate for complete submersion of equipment and utensils to be sanitized. Quats sanitizer also available at 200 ppm in buckets with wiping cloths. Test strips on site. Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. No signs of pest activity. Temperature logs maintained. Permit posted. Note: Reminder to re-label chemical bottles where the labels have faded (e.g. "Blue Stuff" spray bottle). COVID-19 written safety protocols in place.