INSPECTION REPORT Health Protection MBEK-B3LUN4

PREMISES NAME Quesada #148		Tel: (778) 294-1499 Fax:
PREMISES ADDRESS 104 - 2711 192nd St Surrey, BC V3S 3X1		INSPECTION DATE August 13, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaswinder Bains		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked, sliced vegetables at steam table were measured with an internal temperature of 35 to 40 degrees C. Vegetables were stored in a plastic food insert with slots at the bottom to allow for drainage. This slotted insert was stored inside of a metal food insert within the steam table and was not in contact with the bottom of the metal insert. It was stated that the vegetables were placed into the steam table ten minutes prior to the inspection. Corrective Action(s): Vegetables were re-heated and probed at an internal temperature of at least 74 degrees C. Ensure that all potentially hazardous foods are maintained at internal temperatures of 60 degrees C or more. A time-tracking system may be used if hot potentially hazardous foods are to be stored at less than 60 degrees C; however, proposal must be submitted for review by Fraser Health. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quaternary ammonium compounds (quats) sanitizer was measured at 100 ppm in two buckets located at front. Corrective Action(s): Quats sanitizer was changed and re-tested at 200 ppm. Ensure that sanitizer is maintained at effective concentrations for sanitzing (e.g. 200 ppm quats). Change solutions as needed to maintain these concentrations. 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: - Preparation cooler at 2 to 3 degrees C (above) and 2 degrees C (below) - Reach in cooler (near prep area) at 2 degrees C - Reach in cooler (near back door) at 1 degree C - Front small beverage cooler at 2 degrees C - Reach in freezer at -22 degrees C - Hot holding internal temperatures at 60 degrees C or more* *Exception: Refer to code # 206. - Cold holding units equipped with thermometers. Probe thermometer available for internal temperature checks. - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Quaternary ammonium compounds (quats) sanitizer is available in third compartment of three-compartment sink at 200 ppm - Utensils and equipment maintained in sanitary condition - No signs of pest activity observed at time of inspection - FOODSAFE requirements met at time of inspection. Certificate produced by staff on site is within expiry.