INSPECTION REPORT Health Protection YTAN-CYJRJQ

PREMISES NAME Quesada #188		Tel: (778) 571-2151 Fax:
PREMISES ADDRESS 105 - 5577 153A St Surrey, BC V3S 5K7		INSPECTION DATE December 15, 2023	TIME SPENT 0.75 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 = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Old food debris (onion) found on a cleaned vegetable dicer blade. Corrective Action(s): Rewash, rinse, and sanitize the blade, and ensure to throughouly clean after each use. Staff placed blade by three-compartment sink for washing at time of inspection. 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. - All hand washing sinks were accessible/unobstructed and properly supplied with hot and cold running water, liquid soap, and paper towels. - QUATs sanitizer solution available at 200 ppm from dispenser, in sanitizing sink, and in sanitizer pails. Test strips available for monitoring. - Three-compartment sink available for manual warewashing was properly set up during inspection. Sink drain stoppers in use. - Food preparation sink maintained in sanitary condition. - Mop sink maintained in sanitary condition. - All coolers measured 4C or less. - Freezer measured -18C or less. - Hot-held food items measured 60C or hotter. - Accurate thermometers available. Temperature logs available and up to date. - Good food storage practices noted. All food stored off the floor and covered/protected from contamination. - Equipment and utensils maintained in sanitary conditions. - General sanitation satisfactory - No signs of pest activity noted at time of inspection. - Staff onsite had FoodSafe level 1 or equivalent.