INSPECTION REPORT Health Protection 248215

PREMISES NAME Taco Time (120th St)		Tel: (604) 501-1199 Fax:
PREMISES ADDRESS 8942 120th St Surrey, BC V3V 4B4		INSPECTION DATE August 20, 2020	TIME SPENT 1.5 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal temperature of beans in hot holding unit measured at 38C. food was placed in hot-holding unit 1 hr ago. Water temperature of hot-holding unit is 80C. Corrective action: Operator reheated beans to internal temperature of above 74C and placed in hot holding unit. Always make sure food is hot held at internal temperature of above 60C to prevent pathogen growth and/or toxin production which may cause food borne illness. Fill containers half-way to allow proper hot-holding and stir food often to disseminate heat throughout the food. Also make sure to check internal temperature of food with a probe thermometer and make sure it reaches 74C after reheating and hot-hold at 60C.. Also make sure food is reheated only once and discard leftovers . Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quaternary ammonia compound in pail and at dispenser measured at 100ppm. Corrective action: Operator removed air bubble from sanitizer tube at dispenser and QUATS was then dispensed at 200ppm. Sanitizing pail was refilled with 200ppm QUATS solution. All food-contact surfaces and utensils must be sanitized with 200ppm QUATS solution. Adequate sanitizing is necessary to prevent microbiological growth and potential food contamination. Make sure to check sanitizer dispenser tube for air bubble before dispensing sanitizer and check with test strip to ensure proper sanitizer concentration is dispensed. Corrective Action(s):

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

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

Comments

General comments -Probe thermometer is available to check internal temperatures of foods. -Handwashing station supplied with hot/cold running water, liquid soap and single-use paper towel. -3-compartment sink has drain plugs. -Freezer measured at below -18C. -Prep cooler , walk-in cooler, under counter cooler, and beverage cooler all measured below 4C. -Thermometer present in coolers and freezers. -Ice machine is clean and scoop is stored in sanitary condition. -No sign of pest activity noticed at time of inspection. -Equipments are clean and stored in sanitary condition. -Exhaust hood is clean. -Washroom sink is supplied with hot/cold running water, liquid soap and paper towel (single-use). -Temperature log is available and maintained. -FOODSAFE level 1 certification is available for staff. -Pest control report is available and indicate no pest activity in last 4 months. -Test strips for Quaternary ammonia compound is available.