INSPECTION REPORT Health Protection JCHW-APTTFK

PREMISES NAME Holy Taco		Tel: (604) 503-1146 Fax:
PREMISES ADDRESS 101A - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE August 1, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 15, 2017
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1 container of cooked pulled chicken was probed at 20C and 1 container of cooked ground beef was probed at 38C in the walk-in cooler. Items were made approximately 2 hours ago. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. Cooling can be achieved by cooling in shallow containers, an ice bath, stirring, etc. Items were placed into shallow containers for cooling 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): 1) Tortilla maker is used in the morning and cleaned and sanitized at end of day. 2) There is currently 1 container of sanitizer used for soaking wiping cloths in the back kitchen. Corrective Action(s): 1) Ensure equipment is properly cleaned and sanitized after each use. 2) Ensure one container of sanitizer is stored in the back kitchen and one container of sanitizer is stored by the front prep line - this allows for easy access to sanitizers Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw meats were stored above vegetables 2) Items were stored in opened cans 3) A bag of rice and bag of potatoes were stored on the floor. Corrective Action(s): 1) Ensure raw meats are stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Items were relocated at the time of inspection. Raw shelled eggs must also be stored below ready-to-eat foods. 2) Canned items once opened must be transferred to food grade containers with proper covers. 3) Foods are to be stored off the floor to allow for cleaning and to prevent potential contamination of foods. Violation Score: 9

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

Comments

-Walk-in cooler was at 5C u(adjust walk-in cooler to 2C-3C). -From prep cooler was at 4C. -Under counter freezer was at -10C. -Hot holding was greater than 60C. -Temperatures are checked and recorded twice daily. -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. -Bleach sanitizer pail tested at 200ppm. -Quats sanitizer dispenser in 2 compartment sink tested at 200ppm. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Health permit hand delivered to operator - permit is to be posted in a visible location. -Please contact the inspector if you have any questions or concerns.