Fraser Health Authority



INSPECTION REPORT
Health Protection
JCHY-CJVSG7
PREMISES NAME
Quesada Burritos & Tacos #192		Tel: (604) 589-4681
Fax:
PREMISES ADDRESS
103 - 10355 120th St
Surrey, BC V3V 0C1		INSPECTION DATE
October 4, 2022		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Dakshkumar Patel		NEXT INSPECTION DATE
4 Months
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
Yes
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10
Critical Hazards: Total Number: 2
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Observed 12 Qts container of black beans being cooled at room temperature.
Corrective Action(s): All large batches of potentially hazardous foods must be cooled in shallow containers, using ice wand, or under ice bath. Cool aformentioned item under ice bath using shallow containers. All potentially hazardous foods must be cooled from 60C to 20C within 2 hours and 20C to 4C within 4 hours.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): QUATs sanitizere bucket in the front servicing area measured at 100ppm. Operator informed that they change sanitizer solution every 2 hours. Operator informed that the sanitizer bucket at the front servicing area is used more often than the sanitizer bucket in the back kitchen area.
Corrective Action(s): Change QUATs sanitizer buckets in the front servicing area to measure at 200ppm. QUATs sanitizer bucket that are used more often in the front servicing area should be changed every hour depending on usage to ensure proper sanitizer strength.
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 Today.

Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels.
3-compartment sink sanitizing at 200 ppm QUATs. QUATs sanitizer bucket in the back kitchen area measured at 200ppm.
Prep cooler and stand-up coolers measured at 4C or lower. Stand-up freezer at back of house measured at -18C. Hot-holding units on the cookline and rice cooker measured at 60C or higher.
Fountain drink station nozzles in sanitary condition.
No signs of pests observed.

Overall, facility is well organized.

NOTE: ENsure all staff has valid FOODSAFE Level 1 certificate. Retain photocopies of certification of all staff on-site for inspector to validate.