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Quesada Burritos & Tacos

171-450 Trans-Canada Hwy Salmon Arm BC V1E 2Y9 · Restaurant - Food Service

3 inspections

  1. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing sink in front service area did was not supplied with hot running water. Handwashing sinks must be supplied with hot and cold running water to allow for proper hand washing.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Food in the prep cooler top measured around 10 °C and was held for more than 4 hours. To prevent the growth of pathogens, potentially hazardous foods must be stored at a temperature of 4 °C or below. Discard any potentially hazardous foods held between 4 °C and 60 °C after 4 hours.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Sanitizer solution containing wiping cloths measured at 0 ppm Quats. To prevent growth of pathogens on wiping cloths and limit transfer to food contact surfaces, Quats concentration must be maintained at 200 ppm. Store wiping cloths for continuous use in 200 ppm Quats and change the solution every 2 hours.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan was not available on site. Food Safety Plan must be developed and kept on site at all times.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan was not available on site. Sanitation Plan must be developed and kept on site at all times.