INSPECTION REPORT Health Protection 245471

PREMISES NAME Holy Taco		Tel: (604) 503-1146 Fax:
PREMISES ADDRESS 101A - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE August 22, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer sloth buckets in the kitchen and front serving area measured 50ppm QUATS concentration at the time of inspection. Corrective action: Re-prepared all cloth sanitizer buckets immediately. Solutions are tested to be at 200 ppm QUATS. Staff members were told to constantly monitor the strength of the QUATS solution in all cloth buckets using QUATS test strips. Staff stated QUATS solution is replaced every three hours. Increase replacement frequency for QUATS during busy hours. A minimum of 200ppm QUATS concentration is required for surface sanitizer to effectively lower pathogens on all food contact surfaces. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A bag of pinto beans was stored in direct contact woth floor near the walk-in cooler in the kitchen. Corrective action: Placed pinto beans package on an empty cart so that it is off the floor. It is important to keep all food stored off the floor to prevent any potential contamination to the food item. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor in hard-to-reach areas in the walk-in cooler (i.e. corners, along the base boards) had substantial food debris buildup. Corrective action: Clean floors in hard-to-reach areas in the walk-in cooler immediately. It is important to keep floors clean and free of food debris so that potential pest attractions and harbarges can be prevented or minimized. Date to be corrected by: Immediately Corrective Action(s):

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

Comments

General comments: -All handwashing stations are equipped with hot and cold running water, liquid soap, and single-use paper towel -Front prep cooler (top) is at 3.9C; probed shredded cheese to be 3.7C -Front prep cooler (bottom) is at 4.0C -Walk-in cooler is at 2.3C; probed mangonada at 3.1C; probed salsa sauce at 3.3C -Kitchen prep freezer is at -18C -All food is covered in all coolers and freezer. -All coolers and freezer have accurate thermometers -Bean soup is cooked to a temperature of 74.0C -all hot-holding units are at or above 60C; probed bean soup at 72.8C; probed fried rice at 76.6C; probed meat at 64.0C -QUATS dispenser by the dishwasher is at 200 ppm -Two compartment sink has sink plugs -High temperature dishwasher achieved 74.7C at the plate level after the final rinse cycle. -All kitchen utensils are clean and organized -No signs of pest activity at the time of inspection -Washroom is equipped with hot and cold running water, liquid soap, and single-use paper towel -Kitchen staff member has a valid Foodsafe Level One Certifcate (Temporary) -A valid operating permit is posted on the wall by the beverage cooler.