INSPECTION REPORT Health Protection MUPN-CLVVRF

PREMISES NAME Quesada Burritos & Tacos		Tel: (778) 285-9888 Fax:
PREMISES ADDRESS 3160 - 1502 Broadway St Port Coquitlam, BC V3C 2M8		INSPECTION DATE December 7, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Grilled onions and peppers in hot holding unit at 40C were stored in plastic insert which was places in a metal insert. Corrective Action(s): Cooked vegetables must either be kept >60C at all times or use a time stamp system to know when to discard vegetables (ie after 2 hours). If using a time stamp, staff must put a label with the time that the vegetables are to be thrown out at (2 hours after they are cooked). 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

*Permit available at front but was not visible, place this in a spot that will not get knocked down and will stay visible to the public. General observations: √ Coolers ≤4°C, Freezers ≤ -18°C, all other hot holding ≥60°C √ Food up off floor ≥6”, good stock rotation noted, food well organized √ Hand wash stations fully stocked with hot and cold running water, liquid soap and paper towel √ Quats sanitizer available at 200ppm, test strips available √ Three compartment sink stocked, reviewed dishwashing procedure and no concerns noted √ Equipment appeared to be in good working order √ General sanitation and maintenance is very good √ No signs of pest infestation noted √ Thermometers present √ Temperature logs maintained and no issues with equipment have been noted √ Staff with FoodSafe (or equivalent) present. √ No concerns with staff hygiene or food handling noted during inspection