INSPECTION REPORT Health Protection DSOG-BEEUCX

PREMISES NAME Castro's Tacos		Tel: (604) 580-0840 Fax:
PREMISES ADDRESS 13646 Grosvenor Rd Surrey, BC V3R 5C9		INSPECTION DATE July 25, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Diana Arzola Rosales		NEXT INSPECTION DATE August 02, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Multiple large pots (ie birria, stewed meats) stored directly inside the back upright cooler. The operator was not able to adequately explain and/or demonstrate the proper cooling procedure. Corrective Action(s): Large pots of potentially hazardous food items must be cooled in the following ways: - divided into smaller, shallow metal pans - use of ice wands All hot potentially hazardous food items must be cooled from 60-20C within 2hrs, 20C-4C within 4hrs. Violation Score: 5

Non-Critical Hazards: Total Number: 6

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Missing daily temperature log. This was noted from the previous inspection. Corrective Action(s): Immediately begin daily temperature log for all coolers, freezers, and hot holding units. This will be verified during the next follow up inspection. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Severe fruit fly activity in the dry storage room. Corrective Action(s): Contact the pest control company for further pest control (ie sticky traps). Correct by: One week. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Build up of grease and food debris on floors inside the kitchen and back storage room. Corrective Action(s): Clean the areas noted above. Refer to code 306 on improving general sanitation to prevent pest issues. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of food debris, grease, and dirt in the following areas: - on floors throughout the kitchen - in hard to reach areas (ie behind the coolers, underneath the sinks, behind fryers/grill/dishwasher) - on floors throughout the back storage room Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule. Correct by: Today and ongoing. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Multiple broken thermometers inside refrigeration units. Corrective Action(s): Provide working thermometers inside all refrigeration units. Correct by: One week. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No FOODSAFE trained staff on duty at the time of the inspection. Corrective Action(s): Train one additional staff (ie the main cook) to FOODSAFE level 1 or equivalent. At least one FOODSAFE trained staff must be working at all times. Correct by: One month Violation Score: 1

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

Comments

- General sanitation needs improvement. See violation section above. - Handwashing station supplied with cold/hot running water, soap, and paper towels. - Surface sanitizer available in spray bottles at 100ppm bleach concentration. - Three compartment sink available for manual dishwashing. Sanitizer available at 100ppm bleach concentration. - High temperature dishwasher achieved 71C at the plate's level during the final rinse cycle. - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm (6inches) off the floor. Temperature control: - All coolers: < or = 4C - All freezers: < or = -18C - Hot holding (rice, beans): > 60C Note: As noted from report #DSOG-B7MUZT, additional prep table is required for food preparation. Placing hot holding units directly on the high temp dishwasher adjacent to the three compartment sink is poses cross contamination risk. This will be verified during the next routine inspection.