INSPECTION REPORT Health Protection MKIM-CE2UXG

PREMISES NAME The Taco Factory		Tel: (604) 553-0334 Fax:
PREMISES ADDRESS 418 Columbia St E New Westminster, BC V3L 1B1		INSPECTION DATE May 2, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Arturo Munoz-Vanegas		NEXT INSPECTION DATE May 06, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The Kitchen hand washing station did not have single use paper towels or liquid hand soap Corrective Action(s): Operator restocked hand washing station with liquid hand soap and single use paper towels at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Ice Scoop kept inside ice machine 2) Dust build up observed on ceiling and on HVAC vent grill Corrective Action(s): 1) Operator removed ice scoop and discarded ice in the ice machine at the time of inspection. Ensure Ice scoops are kept in a clean and sanitary manner outside the ice machine 2) Ensure premise is maintained in a clean and sanitary manner. Determine required time to clean HVAC vent grill and update EHO. Date To Be Changed: Immediately Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings (old, approx. 15-20) observed behind the small grease trap. Corrective Action(s): Ensure to clean and sanitize above mentioned area with 1:10 bleach solution. Ensure back door is closed at all times and follow any recommendations provided by pest control services. Date To Be Corrected: Immediately Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door left open at the time of inspection. Corrective Action(s): Operator closed and locked back door. DO NOT LEAVE THE BACK DOOR OPEN, ensure back door stay closed at all times to prevent potential pest entrance. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Grill vent observed to have grease build up. 2) Food debris observed in the chest freezer. Corrective Action(s): Ensure to clean and sanitize overhead vents. Date To Be Corrected: Immediately Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Main prep cooler was not equipped with a thermometer Corrective Action(s): Ensure all cold holding units are equipped with working thermometers to facilitate in proper temperature monitoring. Date To Be Corrected: Immediately Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff unable to provide proof of FoodSafe level 1 certification. Corrective Action(s): Ensure to carry certification on site. Date To Be Changed: Immediately. Violation Score: 1

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

Comments

- Front cooler 3C - Prep cooler 3C - Hot holding 62C - Small prep cooler 2C - Freezer -21C - 2 door cooelr 2C - Sanitizer spray bottle stocked with 200 ppm QUATs - Chemical dishwasher had a final rinse of 100 ppm chlorine on dish surface - 2 compartment sink present equipped with sink plugs - Temperature logs maintained and updated - Food stored in pest proof containers - Raw proteins stored on bottom shelf - Health permit posted - Chemical stored away from food items - Some bar equipment not in use (Bar dishwasher, display cooler) NOTE: Bread cooler had a temperature of 12C at the time of inspection. Temperature log recorded 3C in the morning for the bread cooler. No PHF stored in cooler at the time of inspection. Ensure to actively monitor this prep cooler routinely.