INSPECTION REPORT Health Protection JCHW-B8XSYA

PREMISES NAME Holy Taco		Tel: (604) 503-1146 Fax:
PREMISES ADDRESS 101A - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE January 31, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 04, 2019
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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member observed washing gloves with soapy sponge, followed by wiping hands on apron, and returning to food handling duties in the kitchen. Corrective Action(s): Staff must adhere to good hand hygiene practices. Gloves must be changed when they become potentially contaminated to prevent potential cross contamination. Gloves cannot be washed and must be changed when they become dirty. Gloves must also be changed at the same frequency as handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning required inside the walk-in cooler, vent hood (oil droplets) and by the beverage dispensing machine Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition to prevent potential pest attraction. Correction date: Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher is currently not operation. Corrective Action(s): High temperature dishwasher must be able to achieve a minimum of 71C on the dish surface during the final rinse to allow for proper sanitizing of equipment and utensils. Operator is currently using manual warewashing in 2-compartment sink. Quats sanitizing solution automatically dispensed at 200ppm and facility uses only single use utensils for customers. Parts have been ordered for the dishwasher to be repaired. Violation Score: 9

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 (top and bottom). -Front drink dispenser was at 4C. -Undercounter freezer was at -15C -Hot holding cabinet and table were greater than 60C. -Both handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer pail tested at 200ppm. Sanitizing solution is changed every 1.5hrs and sanitizer dispenser was at 200ppm. -Hot potentially hazardous foods are cooled in shallow inserts. Chicken made the previous day was probed at below 4C. -Deli slicer was clean and sanitary. Slicer was disassembled for cleaning and sanitizing. -Raw meats were stored below ready-to-eat foods. Do not double stack foods without a physical barrier between the two items. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Staff member had valid FoodSafe Level 1 - valid until March 11, 2022. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B8XSYA
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 the 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