Pacific Taco
G117-1180 Columbia St W Kamloops BC V2C 6R6 · Restaurant - Food Service
14 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): NOTE: Chlorine test strips could not be located. New chlorine test strips needed for testing the dishwasher chlorine concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): NOTE: A sanitation plan was not found for this facility. A cleaning schedule and written sanitation procedures should be written for the facility.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • There was no chlorine sanitizer available for the dishwasher. staff must check chlorine concentration daily to ensure that chlorine sanitizer is being pumped into the dishwasher. Correct right away.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): • Both staff members on shift will need to renew their FoodSafe certification.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): • Monitor and record internal temperatures of cooked food items. Ensure temperatures are recorded daily. Correct procedure right away.
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): • Refried beans and black beans were found to be improperly cooled in the walk-in cooler. All cooked foods must be cooled according to the cooling curve (60C-20C within 2 hours and from 20C-4C within 4 hours). Correct procedures right away. • 3 containers of improperly cooled beans were discarded at the time of inspection.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • There was no detectable chlorine sanitizer in the dishwasher at the time of the inspection. • The dishwasher wash temperature was recorded at 45C. Washing temperature must be between 55-65C. • Since the temperature and the sanitizer levels in the dishwasher were not sufficient to remove contamination (grease, etc.), washing in the dishwasher must stop right away. • All warewashing is to be done in 3 compartment sink until the dishwasher is repaired and operating. 3 compartment sink= wash + rinse + sanitize. Correct procedure right away. • Use sanitizer test strips to test all sanitizers to ensure correct concentrations are maintained. Correct right away.
- F2.3A Mechanical dishwasher/glasswasher 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): • All chemicals and spray bottles must be labelled with the contents (e.g.: sanitizer). Correct right away.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • At the time of inspection, staff could not find the Food Safety Plan. A written Food Safety Plan must be on site at all times. • If the operator does not have a written Food Safety Plan, one must be developed. Correct by April 01, 2021.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F1.1 Are proper cooking procedures followed?
- Monitoring
2 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): a) At the time of inspection the hot water supply in the facility was not sufficient. The operator must have the hot water tank repaired right away.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): a) The operating permit must be posted in a conspicuous location on the premises; at the time of inspection the permit was not seen.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): a) Chlorine test strips for testing the dishwasher sanitizer concentration could not be found at the time of inspection. purchase chlorine test strips for the dishwasher from the chemical supplier. correct right away.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): a) No sanitizer was detectable in the final rinse cycle of the dishwasher; staff reported that the facility had run out of chlorine sanitizer for the dishwasher. Staff report that they were waiting for a delivery from chemical supplier. Use Clorox (unscented) from the supermarket until sanitizer supply is delivered. Correct right away.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): a) At the time of inspection the temperature of potentially hazardous foods on the counter was 20 C (room temperature was 20 C at the time). All potentially hazardous foods must be kept at a refrigerated temperature of 4 C or colder until cooked or reheated; do not maintain at room temperature. Review refrigeration and thawing procedures with staff. Correct right away.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) At the time of inspection there was no detergent or sanitizer being dispensed into the dishwasher; the bottles for both chemicals were empty. Staff must check the dishwasher chemicals on a daily basis to ensure that a sufficient amount is available for dishwashing. Correct right away.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a) The dishwasher reservoir is overfilling and leaking from the gasket around the chemical feed tubes at the front of the dishwasher, resulting in water pooling on the floor. Have the dishwasher repaired/adjusted so that the water does not leak out. Correct by July 17, 2017.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): a) Both bathrooms require liquid soap, at the time of inspection both dispensers were empty. also, the paper hand towel should be placed in the dispensers.
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) The sanitizing cycle (rinse cycle) of the dishwasher does not reach adequate water temperature. At the time of inspection the dishwasher was put through 5 cycles, at each cycle the rinse water reached a maximum of 160° F (71° C) on the machine gauge, and a maximum of 134° F (57° C) at the dish rack. The rinse temperatures must be a minimum of 180° F (82° C) on the machine gauge, and a minimum of 160° F (71° C) at the dish rack. The dishwasher must be repaired or adjusted so that the rinse temperatures are in compliance with the "Food Retail and Food Services Code". Correct by July 28, 2016. b) Until the dishwasher rinse/sanitizing temperature have been corrected add quats sanitizer to the wash sink, and continue to rinse wares in the dishwasher.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): a) Potentially hazardous foods thawing in the sink must be completely submerged in cold water (e.g. meat products). The cold water must be replaced every half hour, or leave the cold water running. It is recommended that a smaller plastic tub be obtained that will fit into the sink and will then retain the cold water as opposed to the plastic tub currently being used that does not fit into the sink and does not allow enough cold water to be retained to submerge the thawing products. this should be corrected right away. (discussed with day shift manager).
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. At the time of inspection meat products were being thawed in the sink; the products were only partially submerged (1/4) in cold water. Keep packages completely submerged in cold running water during thawing. 2. At the time of inspection the food temperature in the front make table cooler was 6.3° C, the food tem[perature must be 4° C.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): • Sanitizer was found to be too low (less than 200 ppms) • Appropriate level of sanitizer (QUATS require 200 ppm or as stated by manufacturer) in order to be able to inactivate all pathogens on food contact surfaces as well as providing sanitary wiping cloths • Refilled buckets during inspection and got the correct level of sanitizer • Also provided log sheets to be used to ensure that level of sanitizer is being checked and maintained during operation
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
2 infractions
- 12.6 - Are storage areas free from pests, harbourage, or protected against pest entry?
- Observation(s): Door to remain closed during operation to prevent entry of pests. A screen door can be provided. Code resolved during inspection
- 16.7 - Is the premises protected against entry of pests?
- Observation(s): Door to remain closed unless screen is provided. Code resolved during inspection.
- 12.6 - Are storage areas free from pests, harbourage, or protected against pest entry?