INSPECTION REPORT Health Protection MBEK-BCUVK6

PREMISES NAME Quesada #148		Tel: (778) 294-1499 Fax:
PREMISES ADDRESS 104 - 2711 192nd St Surrey, BC V3S 3X1		INSPECTION DATE June 5, 2019	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	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

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One 10 L container of cooked beans was measured at an internal temperature of 13 degrees C. Beans were date-dotted "Tues." Beans are cooked on site from dry beans. Corrective Action(s): Above-noted food discarded by staff at time of inspection. Ensure that potentially hazardous foods are cooled from 60 degrees C to 20 degrees C within 2 hours, and from 20 degrees C to 4 degrees C within 4 hours to limit the growth of potential pathogens and/or toxins. Verify internal temperatures with a sanitized probe thermometer. If foods are cooled in shallow containers then later transferred to a large volume container, ensure that internal food temperature reaches 4 degrees C or less PRIOR to transferring to large volume container. 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

Routine inspection conducted: - Preparation cooler at 2 to 4 degrees C (above) and 0 degrees C (below, ambient) - Upright cooler (near prep area) at 1 degree C - Upright cooler (near back door) at 3 degrees C - Small beverage cooler at 4 degrees C - Upright freezer at -19 degrees C - Hot holding internal food temperatures at 60 degrees C or more - A 2-hour time stamp system in use for cooked vegetable insert. Vegetables within printed time. - Cold holding units equipped with thermometers - Probe thermometers available on site for internal food temperature checks - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Quaternary ammonium compounds (quats) sanitizer is available in containers with wiping cloths at 200 ppm quats. - Three compartment sink supplied with three sink plugs. 200 ppm quats available in third compartment for sanitizing. - Utensils and equipment maintained in sanitary condition - Chemicals storage is in a separate area away from food storage - Staff personal items stored in a designated area - No signs of pest activity observed at time of inspection - General sanitation is excellent - Washroom in sanitary condition (one washroom was locked at time of inspection) - FOODSAFE requirements met at time of inspection - Temperature logs well maintained. - Permit posted