INSPECTION REPORT Health Protection JCHW-AW2T9P

PREMISES NAME Holy Taco		Tel: (604) 503-1146 Fax:
PREMISES ADDRESS 101A - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE February 16, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding of beef along the hot holding table and chicken in the cabinet were at 54C and 49C respectively. Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. Items were reheated to greater than 74C prior to returning to hot holding units. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Meat slicer was found to have food debris on it. 2) Both sanitizer pails were tested at 50ppm Quats sanitizer. Pails are currently changed at the start of each shift - 5.5 hours. Corrective Action(s): 1) Ensure slicer is properly cleaned and sanitized after each use. Ensure all food debris is removed to prevent potential cross contamination of foods. 2) Quats sanitizer must be at 200ppm to allow for proper sanitizing of food contact surfaces. Sanitizer solution will need to be changed more frequently. Sanitizer solution was changed and tested at 200ppm at the time of inspection. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front handwash station is currently used for washing utensils during busy periods. A dish was also stored in the basin Corrective Action(s): Ensure handwash station is easily accessible and is used only for handwashing to allow staff to properly wash hands at all times. Dishware was removed and utensils will no longer be washed in the handwash station. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris was found under the prep cooler and food stains/debris was found on equipment. Corrective Action(s): Ensure facility is cleaned on a nightly basis. Excess food accumulation may lead to attraction of pests. Correction date: Today Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Prep cooler was at 4C (top) and 3C (bottom). -Under counter freezer was at -13C. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -Quats sanitizer dispenser tested at 200ppm. -Raw meats properly stored below ready-to-eat foods. -Foods properly stored in food grade containers and off the ground. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AW2T9P
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Facility does not use margarine Oil is trans fat free Other foods meet trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment