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Taco Time Cantina

1-110 Hollywood Rd S Kelowna BC V1X 3S9 · Restaurant - Food Service

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Broken sieve observed used for frying food. This may result in physical contamination of food. CDI - Operator discarded the broken sieve. Inspect cooking equipment regularly to ensure they are in good working order. Knives, probe thermometer, and knife holder observed unclean. Ensure to wash, rinse and sanitize the utensils and equipment as per the Sanitation Plan.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Bare wood exposed on the shelves of the dry storage area. Wood is an absorbent material and cannot be properly cleaned and sanitized. Refinish, repair, or replace the wood and ensure a non-absorbent, easy to clean material is used.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Valid food safe certificate not available onsite for assessment. Send me a copy of a valid food safe certificate for the staff working on site. A minimum of one staff at all times of the facility's operating hours must hold a valid food safe level 1 certificate (or equivalent training).
  5. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Observed rice cooling in a container with the lid on inside the walk-in cooler and it was unclear whether the cooling standard was being met - lid was removed at the time of inspection to assist with cooling.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solutions in the 3-compartment sink and kitchen spray bottle were measured at <100ppm Quaternary Ammonia.