INSPECTION REPORT Health Protection JCHW-BVWUHG

PREMISES NAME Holy Taco		Tel: (604) 503-1146 Fax:
PREMISES ADDRESS 101A - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE December 2, 2020	TIME SPENT 0.75 hours
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 = 8

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked rice was cooling in a large container approximately 15 to 20cm deep. Rice was still greater than 60C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and fron 20C to 4C in 4 hours or less. Rice can be cooled in shallow containers to allow for rapid cooling. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Quats sanitizer spray bottle was unlabelled. Corrective Action(s): Ensure all containers are properly labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Containers will need to be relabelled as needed. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Front prep cooler was at 4C. -Hot holding unit and cabinet were both greater than 60C. Foods are cooked/reheated to greater than 74C prior to hot holding. -Under counter freezer was at -14C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer dispenser was at 200ppm. -General food storage practices good at the time of inspection. Foods stored off the ground and covered. Raw meats stored below and separately from ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until August 5, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. COVID-19: -Facility is currently working on workplace COVID-19 safety plan. Ensure workplace safety plan is completed is available on-site for review. -Facility is offering dine-in services. -Maximum occupancy posted on the front door. Chairs/tables are spaced to provide 2 metres of physical distancing between guests. *Contact list is not complete for dine-in customers. Ensure both first AND last name area collected for at least one person in each party. -Floor markers present on the floor to allow for physical distancing.