INSPECTION REPORT Health Protection JCHW-ASRTLP

PREMISES NAME Holy Taco		Tel: (604) 503-1146 Fax:
PREMISES ADDRESS 101A - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE November 3, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Three knives were stored between a prep table and the prep cooler. Corrective Action(s): Ensure knives are stored in a sanitary manner. The area between the tables cannot be cleaned and sanitized on a regular basis. This will recontaminate clean utensils. Knives were cleaned and sanitized at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer pail in the front was at 50ppm and pail in the back had no detectable level of sanitizer. Corrective Action(s): Ensure sanitizer is changed every 2 to 4 hours or as needed. Sanitizer needs to be maintained at 200ppm to properly sanitize food contact surfaces. Sanitizer pails were refilled and tested at 200ppm. 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

-Walk-in cooler was at 2C. -Prep cooler was at 4C (top and bottom). -Drink fountain (dairy) was at 4C. Unit is left on refrigeration mode at all times. Hopper is cleaned and sanitized weekly. -Under counter freezer was at -15C. -Hot holding was greater than 60C. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer dispenser was tested at 200ppm. -Sink plug available for 2-compartment sink. -Operator states hot potentially hazardous foods are cooled in small portions and shallow trays. Foods in the walk-in cooler were less than 4C at the time of inspection. -General food storage practices good at the time of inspection. Raw meats were stored below and separately from ready-to-eat foods. Ensure all canned items are transferred to food grade containers once they have been opened. -Canned food items were in good condition. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -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-ASRTLP
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 items did not contain hydrogenated, partially hydrogenated, margarine, or shortening in the ingredients list.
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