Taqueria Magdalena
9910 Hwy 3 Osoyoos BC V0H 1V2 · Mobile Vendor Type C – Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Refrigeration unit in the mobile food truck was above the required 4 C. The temperatures were hovering between 9-12 C. All potentially hazardous food stored in here must be used within 4 hours and then discarded until a new refrigeration unit can be installed. The refrigeration units outside of the truck were all keeping foods at 4 C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- FMV1.3 Is the mobile food premises unit a self-contained movable structure?
- Observation(s): Mobile relies base of operation to operate. (Fixed building with storage and refrigeration units).
- F2.1 Does the facility have proper monitoring supplies?
- 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): Utensils should not be stored in container of water while in use. Water bath is not sanitary unless water is maintained above 140 degrees F.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): hand wash sink was not accessible at time of inspection.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Foods in process of cooling should not be in stacked containers. Rice should be spread into shallow container to speed cooling process.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.1 Does the facility have proper monitoring supplies?
- 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): Concentration of bleach sanitizer not strong enough . Use test strips to confirm concentration is adequate. Operator provided with guideline documents.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): The dishes and utensils must be sanitized after washing. Operator provided with instructions poster for posting in kitchen. Discussed manual sanitizing procedures.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F2.3B Manual dishwashing procedure 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.
- F1.7 Are foods protected from contamination?