Quesada Burritos & Tacos
103-5580 Anderson Way Vernon BC V1T 9V2 · Restaurant - Food Service
4 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All coolers and hot holding temps are monitored and documented in daily operations log. Quats dispenser is monitored and documented in daily operations log. Ensure high temp dishwasher rinse temp is monitored and documented in daily operations log.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
7 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Slight daylight noticed on rear access door sweep. Due for replacement to ensure a tight seal, and to help prevent potential pest entry during Autumn.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): From previous inspection April 20, 2022, F2.1: "Ensure the sanitizer dispenser concentrations are monitored and documented daily in daily operations log." *EHO provided a Dishwashing Monitoring Log for sanitizer bottles, pails with wiping cloths, and the dishwasher, to ensure correct strengths and sanitizer replacement in pails within 2 hours. F2.3A The dishwasher is not operational. Repair for use as originally approved by the EHO in the equipment layout & design by Corporate. F2.3D Manual ware washing 3 compartment sink is available and presently used. However, the instructions for the type of sanitizer in the bottle used in the dispenser, requires a potable water rinse for food contact surfaces. The Quat strength noted was only 100 ppm, and should be at least 200 ppm, then a potable water rinse. *Alternatively, chlorine bleach is an easier option for use in the 3 compartment sink, is food contact safe without rinsing when applied at the recommended strength of 100 ppm, until your new chemical supply shipment is received.
- 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): Highly recommend non-flammable material (i.e. stainless steel panel) be added to the walls in the corner where the induction cooker is used, as there is evidence of scorching on the plastic panel board. Obtain advice for installation from a qualified professional in fire suppression equipment & installation.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The dish rack for drying wares is not durable (rusting) and requires replacement with a rack designed for commercial kitchen use.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): *Hot water is not currently supplied at the rear food preparation area hand sink. Front servery area hand sink has hot water. Good. **Ladies washroom soap dispenser was out of soap. Refilled/corrected during inspection.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Update your Food Safety Plan with clear procedures for cooking, reheating and cooling foods, which must include temperature monitoring logs to ensure critical steps and control points are correct as per standard operating procedures. Ensure staff periodically review the Plan during the year, and ensure Corporate provides the latest version for availability on-site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Update your Sanitation Plan for the new chemical/equipment supplier; include sanitizer dispenser concentrations are monitored with sanitizer test strips and checked in a daily operations log for sanitizer bottles, wiper pails, sanitizing sink, and dishwasher. Ensure staff read the chemical manufacturer's instructions for correct use of the new chemical cleaning & sanitizing agents.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure that sanitizer dispenser concentrations are monitored and documented daily in daily operations log. A daily log is maintained of all cooler temps and one temp of the hot holding unit. Best practice is to document several items from the hot holding unit when monitoring temps.
- F2.1 Does the facility have proper monitoring supplies?