INSPECTION REPORT Health Protection MLOO-B6RTXU

PREMISES NAME Taco Del Mar #1071		Tel: Fax:
PREMISES ADDRESS 102 - 18775 Fraser Hwy Surrey, BC V3S 7Y3		INSPECTION DATE November 22, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Maxwell Laires		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A package of meat was left thawing in the sink at room temperature. The meat was brought out from the cooler partially thawed recently to be used for prep. Corrective Action(s): Return the package of meat to the walk-in cooler. Do not leave any hazardous food at room temperature unless it is going to be used immediately. Date to be corrected by: Immediately Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice in the rice cooker measured at 46C. The rice cooker was turned off. Operator states the rice finished cooking approximately 1 hour ago and the rice cooker turns off automatically after cooking is finished. Corrective Action(s): Store the rice in the hot holding unit. Do not leave any rice in the rice cooker if it is unable to maintain temperatures of 60C or more. Transfer rice immediately to the hot holding unit after cooking has finished. Date to be corrected by: Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Rice scoops were stored at room temperature. Corrective Action(s): Store rice scoops in ice water or wash and sanitize them after each use. Date to be corrected by: Immediately Violation Score: 3

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (walk-in, prep) at < or = 4C - Chest freezer at < or = -18C - Hot holding units (steam table) at > or = 60C - High temperature dishwasher is available but not used - Manual dishwashing is performed in the two-compartment sink. Operator was able to describe the procedure correctly. Ensure the manufacturer's instructions are followed for the sanitizing step. - 200 ppm Quat sanitizer is available at the dispenser and in spray bottles - Temperature logs are available and maintained up to the previous day. Ensure the logs are being maintained on a daily basis. - No signs of pests observed during inspection - Permit posted in a visible location