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Taco Del Mar (66th Ave)

350 - 20202 66th Ave, Langley · Restaurant

12 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sour cream being stored in frozen insert on the counter without a lid. Sour cream at 16.8C. Log being kept for guacamole to be put in a frozen insert for 2 hours. However this insert needs to be maintaining the food at 4C.
      • Corrective Action(s): Sour cream discarded. Ensure the inserts are frozen and a lid is used on the product and that the food safety plan includes sour cream to be stored in the frozen inserts. Keep a separate log for sour cream.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employee observed moving from point of sale system to making next order without washing hands, gloves were put on however the proper procedure is to always wash hands before putting on gloves
      • Also observe staff move from cleaning the dining area to preparing food.
      • Corrective Action(s): Ensure staff are educated on proper glove usage. Always wash hands when moving between tasks.
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Under counter freezer at -8C
      • Corrective Action(s): Adjust/repair freezer so it's at -18C. This could be contributing to the frozen inserts not being fully frozen before being used for keeping food cold such as Guacamole & sour cream on the counter
      • -repair/adjust cooler by April 3/26
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings found between the counter at the front and the beverage cooler, as well as on the shelf under the point of sale system.
      • Corrective Action(s): Ensure areas where rodent droppings are located are cleaned and sanitized thoroughly by April 1/26. Then check for droppings daily and have pest control provide a report to ensure rodents are under control.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1) Flooring throughout the restaurant is worn away to raw concrete, with large cracks with grout/epoxy in cracks however grime has built up.
      • 2) Lighting in the back is burnt out and this makes it hard for staff to clean properly
      • Corrective Action(s): 1)) Flooring needs to be smooth, impervious and easily cleanable. Current raw concrete flooring allows grease and grime to soak into it and doesn't allow for cleaning. Large cracks need to be filled properly so they're smooth. Repair and replace flooring by May 1/26
      • 2) replace bulbs or light fixtures so they're all working so staff can clean properly by April 3/26
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1) Floor in kitchen has been worn down to raw concrete.
      • 2) Lighting by back door is not working, which makes it hard to staff to see to clean
      • Corrective Action(s): 1) Floor needs to be refinished so it is smooth, impervious and easily cleanable by May 1/26
      • 2) Repair light by back door so staff can see to clean by Nov 27/25
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed handling money and then moving to putting on gloves and preparing food, no hand washing between tasks
      • Corrective Action(s): Reminder to staff to ensure hand washing is being done between handling money and preparing food. Putting on gloves is not sufficient and hands must be washed before putting on gloves.
      • Violation Score: 5
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front prep cooler was repaired yesterday however fridge is still at 10-11C depending on which thermometer or area is be checked.
      • Corrective Action(s): small amount of food being placed in cooler from walk in and used up in 2 hours. No food left overnight. Repair person has been called to come back today to fix it as it isn't at 4C at required. by March 19/24
      • Violation Score: 3
  7. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Prep cooler air temp at bottom 11.4C, Cheese at 11.3C at top, Salsa at 9.9C, Sour Cream at 6.1C. Cheese and salsa discarded as they have been in the fridge not working since yesterday. Sour cream placed in fridge at 1030am.
      • Corrective Action(s): Prep cooler needs to be repaired or adjusted so it maintains 4C, staff are leaving food in the cooler over night and then the checking the temp then, however after not even a hour the internal temp was found to be the temperatures above. Therefore the cooler is not working.
      • Ensure only a small amount of sour cream, cheese, salsa and other potentially hazardous condiments are not stored in the cooler for more than 2 hours. Have the amount used up in 2 hours or they MUST be discarded. DO NOT leave any food in this cooler over night as it not working.
      • Maintenance person is supposed to be coming later today to repair cooler. Until the cooler can MAINTAIN 4C , not just show it can reach 4C overnight, it needs to be treated at broken and should only be used for small amounts of food for a maximum time of 2 hours.
      • Violation Score: 15
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front prep cooler at 11-12C internal temperature depending on which products are probed. Shredded cheese from 1pm at 12C, diced onions from 2pm at 10.9C internal temperature for both.
      • Corrective Action(s): All products placed in cooler at 1pm or 2pm, most 2pm. As that is less than 2 hours ago, products are moved to walk in cooler to be used by end of day. No other products are to be placed in prep cooler until it can maintain 4C throughout the day.
      • Temperature log shows less than 4C in the morning and less than 4C in the evening.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front prep cooler above 4C
      • Corrective Action(s): Have prep cooler serviced and/or repaired so it maintains 4C at all times. Do not place any items in the cooler until it maintains 4C.by Monday March 18/24
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one onsite has a valid Foodsafe certificate
      • Corrective Action(s): Ensure one person at all times has a valid foodsafe certificate by Nov 20/23
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 large bus bins of chicken defrosting in sink
      • Corrective Action(s): Defrosting must be done under constant cold running water, in cooler or if small in microwave. Ensure defrosting is never done at room temperature
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Non-approved material used as splash guard by hand-wash sink in back. Repeat infractioin from last inspection
      • Corrective Action(s): Install approved non-pourous, easy to clean material as splash guard for hand-sink in back
      • Date to be corrected by: 1 month
      • Violation Score: 1
  12. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Piece of plastic taped up to act as a splashguard between prep sink and three compartment sink.
      • Corrective Action(s): Ensure that a splashguard is installed that is smooth and cleanable and impervious to moisture.
      • To be corrected within 1 month.
      • Violation Score: 3