INSPECTION REPORT Health Protection YTAN-CNVR76

PREMISES NAME Quesada #188		Tel: (778) 571-2151 Fax:
PREMISES ADDRESS 105 - 5577 153A St Surrey, BC V3S 5K7		INSPECTION DATE February 9, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Daksh Patel		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- All hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels. - Three-compartment sink was properly set up for manual warewashing at time of inspection. Sink drain plugs were available and in use. Sanitizing sink compartment tested to have 200 ppm Quats solution. - Quats sanitizer solution available in sanitizer pails at 200 ppm. Test strips available for use. Sanitizer solution is changed every 2 hours. - Food prep sink maintained in sanitary conditions. - All coolers were maintaining temperatures at 4C or colder. Food items held in prep cooler inserts were measured to have internal temperatures of 4C or colder. - Freezer was measured at -18C. - Hot-holding available at above 60C (beans, rice, meat items at steam tables). - Accurate thermometers available. Temperature records available for review and up to date. - Proper thawing procedures noted (frozen items are thawed out in the cooler). - Good food storage practices noted. - Dry storage areas were satisfactory - General sanitation satisfactory at time of inspection. - Mop sink and bucket maintained in sanitary conditions. - Pest control in place. No signs of pest activity noted at time of inspection. - Staff onsite had valid FoodSafe certification (or equivalent). - Inspection report to be emailed to facility, as discussed during inspection.