INSPECTION REPORT Health Protection ANAN-BCWPRF

PREMISES NAME The Taco Factory		Tel: (604) 553-0334 Fax:
PREMISES ADDRESS 418 Columbia St E New Westminster, BC V3L 1B1		INSPECTION DATE June 7, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Arturo Munoz-Vanegas		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 22

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): The hot holding unit had just been turned on and there was food already stored in it. One of the items was at 45 degC. Staff had reheated the item in the microwave before placing it in the warmer, however the item had not reached 74 degC before being placed in the warmer (that had not heated up to temperature yet)! Corrective Action(s): Turn the warmer one first thing when you come every morning so that it's ready when you need to start putting foods in it. All foods must be reheated/cooked to at least 74 degC BEFORE being placed in the warmer. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Operator was using a general purpose cleaner for the counters in the bar area. Corrective Action(s): As discussed, use a no rinse sanitizer to clean all food prep counters and the counters in the bar. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed handling empty plastic bags containing juices from raw meats and not washing their hands before moving on to food prep. Corrective Action(s): Raw meat wrappers or any other items should NOT be stored in the handwash sink. Employees MUST always wash their hands with soap and water after handling raw meats. If wearing gloves, the gloves must be discarded and then the staff must wash their hands with soap and water. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meats were being cut on the counter in front of the microwave and rice cooker. Other raw meats were left unattended on the prep table when staff got busy with lunch rush. Corrective Action(s): As discussed, prep all raw meats first thing in the morning or after lunch rush. If you get busy, place the meats back in the cooler. DO NOT chop raw meats on the counter in front of the microwave and rice cooker as discussed. You should have separate employees handling raw meats and cooked foods, rather than one staff member trying to go back and forth between the two jobs. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Cooler and hotholding temperatures are not being recorded. Corrective Action(s): Do not use erasable sheets to record temperatures. Record them on paper daily and keep copies on-site. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required. Corrective Action(s): Clean under the shelves in the dry storage room. Violation Score: 3

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

Comments

-All coolers are below 4 degC -All handsinks are fully equipped except for the washroom soap dispenser (refill dispenser). -Freezers are below -18 degC -Quats based sanitizer is used for sanitizing -Bar dishwasher is at 73 degC; Kitchen dishwasher has 50ppm chlorine -Other hotholding was above 60 degC -As discussed, submit paperwork and proposal for the food truck. Ensure that the manager has taken Foodsafe Level 1 or it's equivalent as discussed.