INSPECTION REPORT Health Protection 259205

PREMISES NAME Quesada #188		Tel: (778) 571-2151 Fax:
PREMISES ADDRESS 105 - 5577 153A St Surrey, BC V3S 5K7		INSPECTION DATE July 12, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Daksh Patel		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Glass door countertop cooler temperature measured above 4 degrees C. Corrective action: Staff discarded potentially hazardous food (salsa) and adjusted the units thermostat. Ensure all coolers are maintaining an ambient air temperature of 4 degrees Celsius or less to prevent growth of pathogens or toxin production. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Mildew observed on ice machine dispenser flaps on self serve beverage machine. Corrective action: Staff affixed out of order sign on ice dispenser. Ensure the ice machine is cleaned and sanitized before using for drinks or food. Date to be corrected by: July 19, 2023 Corrective Action(s): Violation Score:

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

Comments

Comments Temperatures: Both coolers in prep kitchen were less than 4 degrees Celsius (maximum 4C required). Sandwich cooler was 4 degrees c on top and less than 4C in bottom. Hot holding unit was measured at 60 degrees C and above (minimum 60C required). Self serve glass door beverage cooler was less than 4C. Freezer temperature was satisfactory. All cold holding units were equipped with thermometers. Hot holding temperatures are checked regularly with a probe thermometer. Temperature logs are in use. Hot and cold holding inserts equipped with properly stored scoops/utensils. Hot items are kept covered when not busy. Proper thawing observed in the cooler. Cooling hot items in ice bath observed. Sanitation: 3 compartment sink observed in use for manual dishwashing. QUATs solution achieved 200ppm (meets requirement). QUATs solution available in buckets. Handsinks (1 in kitchen, 1 in front and in staff washroom) all equipped with hot and cold running water, liquid soap and paper towels. No signs of pest activity. Overall sanitization of premises was satisfactory. Staff hygiene was satisfactory. Administration: FOODSAFE level 1 trained staff onsite (expiry Jan 28, 2024). Permit posted in conspicuous location.