INSPECTION REPORT
Health Protection
FEMI-B6AUG6

PREMISES NAME
Taps and Tacos Restaurant
Tel:
Fax:
PREMISES ADDRESS
91 Moody St
Port Moody, BC V3H 0H1
INSPECTION DATE
November 7, 2018
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Scott McTavish
NEXT INSPECTION DATE
November 08, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections


Comply

In Use

Food Safety Training [s. 10]

Yes


Food Safety Plan [s. 23]

Yes


Sanitation Plan [s. 24]

Yes

HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 35

Critical Hazards: Total Number: 3
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: No Sanitizer is detected after 2 runs.
Corrective Action(s): Repair the dishwasher- all already washed dishware must be sanitized by soaking in a sanitizer for 2 minutes.
-No test strip to monitor the sanitizer solution- No Monitoring ??? Not clear when the dishwasher been broken
-Chef called for repair- in the meantime all dishware to be sanitized manually by soaking in sanitizer for 2 mintues and air dry

Violation Score: 25

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Dirty dishware were stored beside the hand washing sink blocking the access.
Corrective Action(s): Hand washing station must be accessible at all time.
Violation Score: 5

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation: Noted staff in training not change gloves or wash hands properly
Corrective Action(s): Staff in training to be trained in proper hand hygiene prior to food handling for customers.
Disposable gloves to be changed after any possible contamination (wash hands prior to putting gloves)
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

-Chef called the repair company to come- will be here in < 1 hr- Conditional operation -Send the repair report via email to fatemeh.emami@fraserhealth.ca
**All dishware to be manually sanitized by soaking in sanitizer for 2 minutes- use disposable dishware for customers

-Coolers measured 4C or colder
- Freezers measured -18C or colder
- Hot held foods measured 60C or hotter
- Temperature logs are available for review
- Handwashing station stocked with soap, paper towels and hot and cold running water
- Sanitizer measured 200ppm quats
- Ice machine sanitary; scoop stored up out of ice
- In-use utensils stored in ice-water mix
- Foods date-labelled
- General sanitation is OK
* Temp log is in place - not completed fully and not dated- Also monitoring of dishwasher to be done and recorded at least once daily

* overcrowding is noted in walk in cooler and kitchen up stair, dry goods container does not have wheel heavy to move for cleaning under or monitoring

Conditional operations (the above must be adhered to re: manual sanitizing of all dishware)