INSPECTION REPORT Health Protection 259641

PREMISES NAME Taco Del Mar (Whatcom)		Tel: (604) 897-8652 Fax: (604) 850-5321
PREMISES ADDRESS 2A - 2054 Whatcom Rd Abbotsford, BC V3G 2K8		INSPECTION DATE May 11, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Harp Bahia		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observation: Measured less than 50ppm QUATS sanitizer in the bucket. Corrective Action(s): Correction: Staff replaced solution QUATS sanitizer measured 200 to 400ppm. Ensure to change solution every 2 to 4 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observation: Scoop for rice in dry storage stored on top of the bag of rice. Corrective Action(s): Correction: Place scoop in separate food grade container Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observation: Box of protein from cooler left to thaw on counter. Staff indicated it would be left out for 5 to 6 hours before putting it in the cooler. Corrective Action(s): Correction: Staff put box in walk-in cooler to thaw. Educated staff on proper thawing techniques. Violation Score: 1

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

Comments

Routine Inspection: Food handling: - All coolers below 4C - Freezer below 16.5C - All hot holding units above 60C - Food stored at least 6 inches off the ground Sanitation: - 3 comp sink for ware washing with 200 to 400ppm QUATS - No pest activity observed - Chemicals properly labelled and stored safely - Light bulbs in shatter proof casings Hygiene: - Hand sinks with hot / cold water, liquid soap, and paper towels - Employee / customer bathrooms adequately stocked and sanitary Admin: - Permit posted in a visible location - FoodSafe Level 1 trained staff - Temp logs maintained and available Notes: - Back area was cluttered with boxes. Ensure back area is clutter free - Reviewed temp log practices with operator.