El Taquero
1-1443 Ellis St Kelowna BC V1Y 2A3 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Walk In Cooler meets requirements Corrected at time of inspection - Front cooler had an issue with a power outage earlier and was at a higher temperature than normal with the food inside of it being at 10-13C. Operator voluntarily discarded all foods. Main fridge with stock of this food was at 2-3C when checked at time of inspection
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Walk in fridge to be assessed by professional maintenance to ensure that it is able to keep foods at 4C or less. When checked it was found to be at 7C in some areas, this could be due to defrost cycle. Operator is aware of the walk in fridge having issues in the past and has contacted a maintenance professional already to assess the equipment
- F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
7 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Cooked protein stored in walk in cooler uncovered. Employee was moving raw proteins in a tub into the walk in cooler and some splashing of liquid observed in the vicinity. This was corrected during inspection.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher noted at 73.2 degrees C. QUATs sanitizer in sanitizer bottle at the front of the premise below 200 ppm. This was corrected during inspection. QUATs sanitizer noted in bucket where utensils are kept. This was noted at 50 ppm. Utensils are also stored in sanitizer then directly used to handle RTE food product.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some used food equipment seen stored on the floor underneath a prep table.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Janitorial bucket and crates were stored in front of the hand wash station in the back prep area. This was corrected during inspection.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Not available on site at the time of inspection.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Not available on site at the time of inspection.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Unable to verify FOODSAFE certification.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishwasher noted at 72.4 degrees C on the first run detected at the dishes. Two sanitizer bottle tested did not detect any QUATs sanitizer. Bottle was refilled and 200 ppm QUATS detected; this was corrected during inspection.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Ice scoop seen with the handle touching the ice. This was corrected during inspection.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Large stand up display fridge just outside the kitchen is not functioning properly. Refrigerated unit is malfunctioning and freezing food instead. Operator has stated technician will be called in to repair unit.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Light bulb in walk-in freezer had burnt out and was replaced at the time of inspection
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
2 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): *The food cooling chart is not maintained properly.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): *The test strip kit for the sanitizing solution is not available. *Some chemical products were stored on the dry food storage shelves and it was corrected by the operator during the inspection.
- 3 - Are proper cooling procedures followed?