INSPECTION REPORT Health Protection DSEA-ARLU9H

PREMISES NAME Guadalupe Handmade Burritos		Tel: (778) 870-3530 Fax: (604) 620-0477
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE September 27, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Paul Smith		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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): FOH and BOH handsinks blocked at the time of inspection. FOH handsink also missing paper towels. Corrective Action(s): Ensure that all handsinks are easily accessible and they are stocked with liquid soap, paper towels, and hot/cold running water at all times. 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

=FOH prep cooler (4C), and upright coolers (meat 4C, vegetable 2C, and double door 4C) measured < 4 degrees C =Upright freezer (-8C), mini freezer (-22C), and chest freezers (-19C and -18C) measured < -18 degrees C =Rice hot holding drawer (66C), beans hot holding (81C), and taco meat (80C) measured > 60 degrees C =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method. 3rd compartment measured 100 ppm chlorine. =Sanitizer solution at 200 ppm QUATS available in spray bottles =Dedicated prep sink available for food preparation =General sanitation was satisfactory at the time of inspection, however some cleaning required in the burrito wrapping drawer. =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry. =Permit posted in a conspicuous location Ice machine decommissioned. Operator will remove from the premises. leftover meats are cooled in multiple containers to increase surface area and cool quickly. All hot potentially hazardous foods are to be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours of less.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-ARLU9H
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: products applicable to regulation not available to audit at the time of inspection.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment