INSPECTION REPORT Health Protection VCHN-BLFRQP

PREMISES NAME Four Winds Taqueria		Tel: (604) 940-9949 Fax: (604) 940-9919
PREMISES ADDRESS 4 - 7355 72nd St Delta, BC V4C 1L5		INSPECTION DATE February 3, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Seamus Munns		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw shell eggs stored on middle shelf inside the walk in cooler. Corrective Action(s): Store all raw shell eggs and any raw potentially hazardous foods below any ready to eat foods or vegetables/fruits. Correct immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dust accumulations observed on the ceiling tiles around the ventilation units. Corrective Action(s): Thoroughly clean the dust covered ceiling tiles. Correct by February 10, 2020. Violation Score: 3

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

Comments

Routine inspection: Note: observed curing duck meat in the back area walk in cooler. At this time the cured duck meat is not a menu item. Curing is done using Wiberg Super Cure 6.4% sodium nitrite. An updated food safety plan is needed for this product. The two trays of curing duck meat have been placed on HOLD. Do not remove the HOLD tags or remove/alter the product. Hand sink provided with liquid soap and paper towels. 200ppm quats available for use in labeled spray bottles. 200ppm quats dispensed from chemical dispensing station in the brewing side. Dishwasher registers 71 degrees C at the plate surface during the final rinse cycle. Utility sink available for use. Hot holding at or above 60 degrees C. Walk in cooler at 3 degrees C. 2 door freezer at -19 degrees C. Preparation cooler lower section at 3 degrees C. Inserts at or below 4 degrees C. Temperature monitoring records maintained and available for review. FOODSAFE requirements met at time of inspection. Note: proposed changes to the layout of the kitchen discussed with operator. To install a larger flat top grill and relocate the hot holding units to the left of the preparation cooler. Hand sink to be relocated to the left of the utility sink to accommodate these changes. No issues or concerns at this time. Operator to provide an update set of floor plans. Tasting room hand sink provided with liquid soap and paper towels. 200ppm quats available for use in labeled spray bottle. Bar glass washer registers 12.5 to 25ppm iodine during the final rinse cycle.