INSPECTION REPORT Health Protection SDHI-CM2UP7

PREMISES NAME Quesada #148		Tel: (778) 294-1499 Fax:
PREMISES ADDRESS 104 - 2711 192nd St Surrey, BC V3S 3X1		INSPECTION DATE December 12, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Jaswinder Bains		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 10

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Wall-mounted liquid soap dispenser is observed not placed on the wall during inspection (observed on the floor). Corrective Action(s): Place the wall-mounted dispenser next the hand washing station in a convenient location until it is repaired and re-mounted onto the wall. Submit a photo of the liquid soap dispenser mounted on the wall next to the hand washing station or a temporary liquid soap dispenser at the hand washing station to the health inspector by end-of-day tomorrow. To be corrected by: immediately Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): One staff member observed not washing their hands adequately during inspection. Staff member rinsed their hands for 3-5 seconds and dried their hands with paper towel without using soap. Corrective Action(s): Educate all staff on site to ensure they are washing their hands properly by rubbing their hands using hot and cold running water and liquid soap for 20-30 seconds and drying hands with single-use paper towel to prevent potential contamination of food. Monitor staff hand washing practices and educate as required. 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

Follow-up Inspection Conducted Observations: - Cooler inserts at or below 4'C - Stainless steel 2-door cooler at 3'C - General sanitation of facility is good during inspection - Hand washing station at front service area is supplied with hot and cold running water, liquid soap and paper towel - QUATs sanitizer in pail with wiping cloth measured at 200 ppm QUATs concentration with test strip - 3-compartment sink available with drain plugs - All food observed stored at least 6 inches off the floor and covered - FOODSAFE Level 1 trained operator available on site - Permit posted in a conspicuous on site **REMINDER: review proper cooling procedures for potentially hazardous foods. Ensure all staff is educated on proper cooling procedures, cooling potentially hazardous foods from 60'C to 20'C within 2 hours and from 20'C to 4'C within 4 hours. Use available probe thermometer available on site to measure and monitor internal temperature of food. Notes: - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.