INSPECTION REPORT Health Protection 228136

PREMISES NAME Quesada #188		Tel: (778) 571-2151 Fax:
PREMISES ADDRESS 105 - 5577 153A St Surrey, BC V3S 5K7		INSPECTION DATE July 20, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Daksh Patel		NEXT INSPECTION DATE 5 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (guacamole) measured at 8C in the cold-holding unit. Food was placed in unit at 2pm. (1 hr holding). Corrective action: Operator moved food to back-of-house cooler. New batch of food was displaced in cold-holding unit which was measured at 4C or less. cover the container when they are not in use. Cold potentially hazardous food must be held at 4C or less to prevent pathogen growth and toxin production. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quaternary ammonia sanitizing solution in 3rd compartment of manual dishwashing sink and sanitizing pail measured at 100ppm. Corrective action: New batch of sanitizer was made during inspection and measured at 200ppm QUATS. re consult branch for appropriate sanitizer solution preparation procedures and the use of appropriate test strips. Adequate sanitation is required to prevent microbiological growth and food contamination which may cause foodborne illness. Corrective Action(s):

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Temperatures: Freezer measured at -18C Cooler at back measured at 3.2C Bottom compartment of cold-holding unit measured at 4C Cooler by handwashing sink measured at 4C Hot-holding unit measured at 62C Front upright cooler measured at 3.7C Sanitation: General sanitation is good Handwashing sink is equipped with hot and cold running water, liquid soap and single use paper towel. Mop sink available. 3 compartment sink has drain plug, detergent and sanitizer. Washroom has handwashing sinkg with hot/cold water liquid soap and paper towel. Storage: Chemicals stored separate from food Cleaned and sanitized containers are stored off floor and are protected from contamination. Food inside cooler and freezer are covered and raw meat is stored under cooked food and produce. Pest: No sign of pest activity noticed during inspection. Administrative: All staff has FOODSAFE Level1 COVID-19 safety plan is present and being followed.