INSPECTION REPORT Health Protection 252207

PREMISES NAME Holy Taco		Tel: (604) 503-1146 Fax:
PREMISES ADDRESS 101A - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE May 14, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE May 28, 2021
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observation: Walk-in cooler measured at 7C (food was probed). Employee mentioned the cooler door had been left open multiple times during lunchtime. Probe thermometer was left inside cooler and cooler reached 4C. Temperature logs not maintained. Health rationale: Potentially hazardous foods stored above 4C or below 60C are at risk of exponential microbial growth and/or toxin production which can cause foodborne illness. Corrective action: Temperature in cooler was decreased to 4C during inspection. Ensure temperature logs are maintained to monitor temperatures and ensure cold-holding storage units are at 4C or less to store potentially hazardous foods safely. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observation: Both sanitizer pails were less than 200ppm. Health rationale: QUATS sanitizer less than 200ppm concentration is not adequate to effectively kill and remove potential pathogens for food contact surfaces - can lead to cross-contamination and foodborne illness. Corrective action: Employees were educated how to prepare QUATS solution with sanitizer and water (as per manufacturer label - 20.5mL of QUATS sanitizer for every 10L of water). Sanitizer pails were prepared during inspection and measured at 200ppm QUATS. Ensure sanitizer is prepared as per manufacturer label to adequately sanitize food contact surfaces and ensure sanitizer solution is changed often and at correct concentration. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Observation: Hand sink at front service area not supplied with paper towel. Employee mentioned that paper towel rolls are not in stock right now. Health rationale: Paper towel is a single use drying method necessary for proper handwashing to remove potential pathogens and prevent foodborne illness. Corrective action: Napkins were placed beside handsink, until paper towel stock supply arrives. Ensure all handsinks are equipped with soap, paper towel, hot and cold water at all times to ensure employees are able to properly wash their hands before handling food. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observation: QUATS dispenser at 2-compartment sink dispenses <100 ppm QUATS solution. Health rationale: 100ppm QUATS is not sufficient concentration to adequately remove/kill potential pathogens on food contact surfaces. Corrective action: New sanitizer bottle was opened during inspection but not replaced at dispenser. Repair dispenser so that it is able to dispense at least 200ppm QUATS solution for adequate sanitizing. Date to be corrected by: 05/28/2021 Corrective Action(s): Violation Score:

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

Comments

Observed during inspection: 1) Temperatures: -Freezer at -18C -Sandwich cooler at 4C (top) and 4C (bottom) -Beverage cooler at 0C -Under counter cooler at 4C -Hot-holding was greater than 60C *NOTE: Temperatures last checked on Oct 2020. Temperatures must be checked as per Food Safety Plan. 2) Sanitation: -General sanitation - satisfactory. -Washroom clean and sanitary. Handwash station equipped with soap, paper towel, hot and cold running water. -Mop sink area kept in sanitary manner. -No signs of pest during time of inspection. 3) Storage: -Foods are all covered and at least 6 inches off the ground. 4) Admin: -Foodsafe Level 1 trained staff on premises during inspection. -Operating permit visible during inspection.