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La Taqueria Pinche Taco Shop

01210 - 4580 Brentwood Blvd, Burnaby · Restaurant

8 inspections

  1. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - The internal temperature of the foods (e.g. salsa verde, birriya broth, tomato sauce, rajas, and rice) stored at the hot-holding unit measured at below 60C (55C-58C). They were observed to be stored in a double pan.
      • Corrective Action(s):
      • - All mentioned foods were reheated to 74C during the inspection and stored with each food item in a single insert, rather than two inserts.
      • - Ensure that only one insert is used, as the use of double inserts was observed to prevent enough heat transfer.
      • - Food must be maintained at 60C or above at all times.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Top layers of the overstacked slices of cooked pork (taco pastor) measured at an ambient temperature of 50C. The internal temperature of the stacks measured at 63C.
      • Corrective Action(s):
      • - Educated a staff not to overstack food in a container as the lid cannot be fully closed to maintain the temperature of 60C or higher. Top layers of the cooked pork have been removed at the time of inspection.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. There were no surface sanitizers set up by the kitchen area.
      • 2. Four cooking scrapers stored in luke water (20C)
      • Corrective Action(s):
      • 1. A staff member placed 2 x sanitizer spray bottles with 31.25mL/L of "sink & surface cleaner sanitizer".
      • - Ensure surface sanitizers are set up first thing when the facility is open to the public.
      • 2. Four cooking scrapers were moved into a clean, empty container.
      • - Educated the staff of proper procedure of storing in-use utensils:
      • a) Store at 4C or below (e.g. in ice)
      • b) Store at 60C or above (e.g. boiling water)
      • c) Store in a clean, empty container
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Shredded beef had an internal temperature of 48 C in the hot holding unit. It was reheated in the oven during the inspection. Ensure that the internal temperature reaches a minimum of 74 C after reheating.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop in the bar had the handle touching the ice. This can lead to contamination of the ice.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Quats sanitizer solution was dispensed from a sanitizer dispenser at the 2-compartment sink that was labelled as "Sink and surface sanitizer" solution. Chemicals must be labelled properly.
      • Corrective Action(s): Ensure that the proper label is on the dispenser and that test strips are available for that sanitizer solution within one week
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A cart was stored in front of the hand washing sink across from the dishwasher.
      • Corrective Action(s): Do not store anything in front of the dishwasher. It must be available for use at all times.
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The bar sink that has an ice well has hot water but does not have cold water. Note that there is a functioning hand washing sink next to the glass washer.
      • Corrective Action(s): Ensure that it is fixed within one week.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Iodine glass washer in operation without adequate supply of chemical sanitizer solution.
      • Sanitizer solution in spray bottles throughout not at concentrations of 272-700 ppm DDBSA and 704-1875 ppm Lactic Acid. Concentrations of between 0-170 ppm DDBSA and 0-452 ppm Lactic Acid observed.
      • Corrective Action(s): Do not use glass washer until such time as supply of iodine has been delivered to restaurant. Use dishwasher to wash-rinse-sanitize and air dry dishes.
      • Ensure sanitizer solution is changed more frequently and TESTED daily.
      • .
      • Violation Score: 15