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The Taco Club

206 MacKenzie Ave Revelstoke BC V0E 2S0 · Mobile Vendor Type C – Food Service

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Cambro units for transporting food items do not have thermometers. Please ensure thermometers are provided in each Cambro so that temperatures can be checked and monitored (at the restaurant and when items arrive at the mobile unit/base of operation). NSF-certified thermometers are recommended.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Observed staff washing hands using one of the warewashing sinks. Discussed with operator to remind staff to wash hands using the designated handwashing sink to prevent contamination of cleaned hands.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Observed bare wood on both back doors and the shelving unit across the stand-up fridge in the unit. Discussed that any bare wood in the unit must be repainted/sealed to allow for easy cleaning. 2. Light fixture requires proper covers or protective sleeves should be in place for the florescent light bulbs to prevent shatters in case of breakage. 3. Chest freezer/fridge at the base of operation requires a lock. Note: - Discussed that should the two doors at the front were to be kept open during operation, screens will have to be put in place.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan requires updating. Please include the following in the sanitation plan: - start-up procedures for the season (e.g. shock chlorinate potable water tank and flushing the system) - location for filling the potable water tank - location for disposing of waste water at the end of the day
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.