INSPECTION REPORT Health Protection 258867

PREMISES NAME Taco Time (120th St)		Tel: (604) 501-1199 Fax:
PREMISES ADDRESS 8942 120th St Surrey, BC V3V 4B4		INSPECTION DATE April 27, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Gita Devi / Veena Munsomy		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 = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not properly washed and sanitized. Observed wet food containers stacked together on the storage rack next to the 3 compartment sink. Health Rationale: Dishes not adequately air dried before storage increases the risk of recontamination due to environmental contaminants, such as dust and dirt, sticking to the wet surface. This may lead to potential illness when used to serve and handle food. Corrective Actions: Operator removed wet dishes and placed them in the 3 compartment sink for rewashing and resanitizing. Ensure dishes are properly washed/rinsed/sanitized/air dried before use. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Equipment/utensils/food contact surfaces not in good working order. Observed knives on magnetic rack next to 3 compartment sink with chips and sections of the blade tip cut off. Health Rationale: Knives and other utensils with chips and cracks increase the risk of physical contamination (metal fragments) when handling food and potential biological contamination. Knives with chips and cracks cannot be properly cleaned and sanitized, leading to potential bacterial growth and survival in the crevices. This can lead to potential foodborne illness when used to serve and handle food. Corrective Action: Operator discarded the knives at the time of inspection. Ensure knives and other utensils are in good working order and are able to be easily cleaned and sanitized. Corrective Action(s):

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

Comments

Comments: Temperatures: Walk in cooler - diced tomatoes measured at an internal temperature of 3.6C. Walk in freezer - measured at -19.7C. Beverage cooler containing dairy products measured at 1.9C. Beef and nacho cheese in hot holding measured at an internal temperature of 72C. Prep inserts measured at an internal temperature of 7.1C - operator states that inserts are stocked from walk in cooler and used or discarded within one hour. Prep undercounter cooler measured at 9C - operator states that products are placed inside from walk in cooler and held for one hour before returning to walk in unit. Operator states that products are brought out again for night service and discarded after on hour. Temperature logs are filled in and available, checked twice/day. Sanitation: 3 compartment sink supplied with sink plugs for manual warewashing. Sanitizer dispenser measured at 200ppm QUATs. Sanitizer spray bottle and sanitizer bucket with wiping cloths measured at 200ppm QUATs. All food contact surfaces and utensils are cleaned and sanitized every 2 hours. Handsink and washrooms supplied with hot/cold running water/liquid soap/paper towels. Ice machine and soda ice container in sanitary condition with ice scoops stored separately. Operator stated that soda dispenser nozzles are taken apart, cleaned and sanitized every 2 hours. No sign of pest activity at the time of inspection. All foods are stored in proper containers with lids and are minimum six inches off the floor. Overall sanitation of the premises is adequate. Staff are washing their hands properly in between handling food and other tasks. General: Health permit posted in a conspicuous place. Operator has valid FoodSafe Level 1 certification - Exp. August 31, 2024. Pest control company monitors facility once/month. Most recent invoice dated March 14th, listed no pest activity.