INSPECTION REPORT Health Protection SDHI-CBERZ6

PREMISES NAME Quesada #148		Tel: (778) 294-1499 Fax:
PREMISES ADDRESS 104 - 2711 192nd St Surrey, BC V3S 3X1		INSPECTION DATE February 7, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jaswinder Bains		NEXT INSPECTION DATE 2 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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Three small containers of pulled pork probed at 40-45'C in 2-door stainless steel cooler upon entrance into service area. Staff explained that the new staff placed the cooked pork into the cooler without cooling it first in the ice baths. The pulled pork was made < 2 hours ago. Staff removed the three containers of pork during time of inspection and place the meat into a large shallow container into an ice bath. Staff explained that the meat is to be discarded if it cannot reach 20'C within 2 hours of cooking. 2. Two small containers of cooked beans observed stored at room temperature and covered with lids. Beans were probed at 35'C. Staff stated that the beans were cooked less than half an hour ago. Staff removed the lids from the cooked beans and mixed the beans throuhgout the inspection. The cooling curve and proper cooling methods were discussed with staff. Corrective Action(s): Discard the food if it does not reach 20'C within 2 hours of cooking it. Potentially hazardous foods must be cooled from 60'C to 20'C within 2 hours or less and from 20'C to 4'C within 4 hours or less to prevent bacteria growth and/or toxin production. Ensure all staff is trained on proper cooling methods to prevent foodborne illness. Cool foods faster by using one of the following methods (or as per approved food safety plan): - Place food containers in an ice bath - Keep foods uncovered (protected from potential contamination) after they are cooked and mix frequently - Place foods in shallow containers Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATS sanitizer in sanitizer pails with wiping cloths (X2) at front service area measured at 100 ppm QUATS concentration. Staff replaced the solution during time of inspection and it measured at 200 ppm QUATS concentration. Corrective Action(s): Ensure QUATS sanitizer pails with wiping cloths are replaced frequently with fresh solution (as per approved sanitation plan) which is measured at 200 ppm QUATS concentration to ensure food contact surfaces, equipment and utensils are effectively sanitized to remove potential pathogens and prevent foodborne illness. 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 Observations: 1. Temperatures: - 2-door stainless steel cooler at back at 3'C - 2-door stainless steel cooler #2 upon entry in back at 4'C - 2-door stainless steel freezer at -19'C - Prep display cooler at 4'C (top and bottom) - Small condiment display cooler at 3'C - Drink display cooler at 4'C - Hot-holding units measured at >60'C - Temperature logs maintained NOTE: cooling curve discussed with staff during inspection. Staff is aware of proper cooling methods. 2. Sanitation: - General sanitation of premises satisfactory - Hand washing stations supplied with hot and cold running water, liquid soap and paper towel - 3-compartment sink available with drain plugs - No signs of pests during time of inspection 3. Storage: - All food observed stored at least 6 inches off the floor - Chemicals are stored away from food 4. Administration: - FOODSAFE Level 1 trained staff available on premises (expires Apr 2022) - Operating permit visible during time of inspection Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.