Tacos Del Norte
85 Backstreet Blvd Penticton BC V2A 1H7 · Restaurant - Food Service
3 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, no ambient temp thermometer observed inside cold holding units. Ensure thermometers are placed inside for monitoring purposes.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): At the time of inspection, the FOODSAFE certificates not observed on site. Staff members on site were not able to provide a copy of their food safe certificate. Ensure that certificates are onsite.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cold holding: All cold holding units were observed at required temperature parameters of 4°C or below. At the time of inspection, seasoned shredded chicken in the lower hot holding unit was observed at 48.6°C. Corrected During Inspection: Operator increased temperature of the hot holding unit. Internal temperature of the seasoned shredded chicken reached 60°C using a probe thermometer.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All cold-holding units were equipped with thermometers for frequent temperature monitoring. At the time of inspection, quaternary ammonium test strips were observed not available on site. Ensure quaternary ammonium test strips are available on site and used frequently to verify sanitizer concentration.
- 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): At the time of inspection, quaternary ammonium sanitizer spray concentrations were observed at above 400 ppm. Corrected During Inspection: Operator diluted quaternary ammonium sanitizer spray concentrations to measure 400 ppm. Ensure quaternary ammonium sanitizer concentrations are within 200-400 ppm to prevent chemical contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions