The Taco Club
206 MacKenzie Ave Revelstoke BC V0E 2S0 · Restaurant - Food Service
16 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Corrected during inspection: Raw fish was being stored on ice beside stove top. Fish measured 12°C. All potentially hazardous foods must be maintained at ≤4°C. If the fish must be stored on ice for easy access it must be discarded after 2 hours.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Large gaps under rear receiving screen door, gaps under door must be sealed with weather stripping such that no sunlight may enter. Gaps under doors may allow for the entry of pests.
- F2.2B The premises must be protected against entry of pests.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3 Chlorine sanitizer in spray bottle, was measured below 50 ppm. Sanitizer concentration is vital for effective sanitization and preventing the spread of foodborne illnesses. Too low a concentration may not be effective in killing bacteria. Corrective Action F2.3 Ensure sanitizer concentration is maintained between 100-200 ppm. Change every 2 hours or when measured below the required concentration
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Food in the top inserts of the line cooler across from grill was measured at 10°-15°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Replace this cooler.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): A box of mouldy green peppers was found in the basement walk in cooler. All foods on the premises must be fit for human consumption. Discard these peppers.
- F1.6B All food on the premises must be fit for human consumption.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The high temperature dishwasher reached 61°C at the plate level. High temperature dishwashers must reach 71°C or above at the plate level to adequately remove contamination.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): There is a cracked and broken window above the dishwasher. To prevent pest entry, and to ensure no glass falls and breaks in the kitchen, fix this broken window.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The hot water tap on the hand sink near the back door is unable to turn and provide adequate hot water. To ensure proper handwashing, hot water must be supplied in an adequate supply.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A - Hot held rice was measured at 40°C. Dirty rice was also measured at 25°C. Hot held foods must be stored above 60°C to prevent the growth of pathogens. F1.2B - Food in the top of the line cooler was measured at 10-13°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. If foods are going to be left out at these temperature, controls must be in place to ensure they are only kept out for 2 hours.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- 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
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. The bar fridge was holding food at 10°C. 2. The cooler across from the grill and the drawer cooler beside it were holding food at 10-12°C. All hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace these coolers so that they hold food at 4°C or below.
- 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
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Food in the top inserts of the line cooler across from grill was measured at 10°-12°C. Food in the drawers attached to this unit was also at this temperature. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this cooler.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Kitchen door has a significant gap at the bottom, as well as a large tear in the screen door. This door must be repaired in order to prevent the entry of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Several light covers have come off. Replace these covers. 2. Tortilla chips are being stored uncovered in the basement. This may lead to contamination of the chips. After the chips have cooled down, loosely cover the chips to prevent contaminants from falling into the chip bins.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Containers of tortilla chips in the basement were left uncovered, and a few flies were seen buzzing around and landing on the food. Ensure all food is protected from contamination, and ensure pests such as flies aren't able to accumulate within the restaurant.
- F2.2C The premises must be maintained free of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Meat and fish were thawing at room temperature in the basement. Food must be thawed in an approved manner, such as in a refrigerator or under cold running water to prevent the growth of pathogens.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Designated hand sink in the kitchen has no running hot water. Hand sinks must be supplied with hot water for proper hand washing, in order to prevent the spread of communicable disease. Repair this sink so that the hot water is working.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Backdoor left open with a screendoor that does not fully close. Please ensure that if the backdoor is to be left open, a screendoor which fully closes and seals the facility to prevent pest entry is in place. Please have this completed by the end of September with a picture showing item was resolved. No evidence of pest activity at time of inspection (early in day)
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No Chlorine residual was detected at dishwasher. Further investigation lead to identification that the chlorine container was empty. Operator stated these buckets are generally checked on routine basis but must have been missed. Note that improperly cleaned dishware has a higher likelihood of resulting in contamination of food upon reuse. New chlorine bucket was placed and chlorine for unit was at 50 to 100 ppm at time of inspection - Infraction was corrected during inspection.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): observed food storage adjacent to handsink, dishware and products being emptied in handsink at time of inspection. Sink is being used for multiple activities which are incompatible with handwashing and operator needs to ensure that the facilities are available to workers Operator stated that this is only an issue during morning preparation times. Please note that this should not be an issue during any point in operation and was plainly observed at time of inspection. Operator is to provide solution to issue to ensure that workers have adequate facilities for dishwashing, preparation and handwashing to ensure these activities are not impacted by one another.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Observed sauces kept at room temperature. Reminded that non-self stable or house made sauces (e.g. cream based, fresh, and sauces that have not gone through pH verification) should not be kept at room temperature. These sauces should be kept at 4C or colder. Suggested using an ice bath. Most sauces were placed into the cooler at the time of inspection. 2. Pulled beef stored in the hot holding unit was found to be at ~50C. Water level in the hot holding unit was low at the time. All hot potentially hazardous foods must be kept at 60C or hotter. Temperatures should be monitored and recorded. 3. Raw taco ingredients/proteins (e.g. shrimps) next to the grill are observed to be stored on ice. Ice was observed to be mostly melted at the time of inspection and was not keeping the potentially hazardous foods at an appropriate temperature. Reminded that all potentially hazardous foods must be kept at 4C or colder and must not be stored in the danger zone (i.e. between 4C and 60C) for more than 2 hours. After 2 hours items must be discarded. Operator indicated that these items are used up fast. Discussed that ice must be replenished as soon as they melt and the inserts should be level with the ice. Also a timer should be used to track time stored in the danger zone. Ice was replenished at the time of inspection. Note: - Insert temperatures of line cooler were found to be between 6C and 16C. Cooler lid was kept open at the time inspection. Bottom of the line cooler was measured to be at ~1C. Reminded that cooler lid should be kept closed especially during slow hours and inserts volume should be kept low. According to operator, inserts are changed out frequently. Temperatures for cold-holding units should be monitored and recorded.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Observed 49 jars of in-house canned pickled garlic scapes that are used as drink garnishes. Discussed that product must go through pH verification at an accredited lab AND a detailed food safety plan must be submitted prior to use. Directed operator to discontinue the use of these garlic scapes until approval is granted.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Observed a big gap between the floor and the bottom of the door located by the sinks. Gap must be sealed to protect against entry for pests.
- F2.2B The premises must be protected against entry of pests.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): At the time of inspection, dirty pots were stored in sink that is designated for handwashing. Pots were removed at the time of inspection. Re-iterated the importance of keeping this sink clear so that proper handwashing can be carried out. Note: It was discussed that a separate designated handwashing sink should be installed due to the extent of food handling in the kitchen. Please review the feasibility of installing a separate handwashing sink and provide a time line.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- 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
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Barista station wiping cloth is not being stored in a sanitary manner. Please implement sanitizer bucket and associated protocols at this station. Soap and sanitizer should not be combined--cleaning/rinsing/sanitizing steps are to be separate (this was reviewed in relation to the sanitizer buckets in the kitchen). 2. A sanitizer is not being used to wipe down dining tables. A spray bottle with a soap solution and dry wiping cloth is being used. Please implement more sanitary measures (eg. towel with soapy bucket solution and sanitizer spray). 3. Ice scoop and bucket downstairs are best stored in a different location to protect from dust/debris (the basement is not a suitable storage location for exposed food contact surfaces). The bucket is noted to have moderate levels of build-up at the bottom--please implement appropriate protocols for cleaning and sanitizing scoop and bucket on a daily basis. 4. Handle of ice scoop at bar must not be in contact with drinking ice. Please find alternate storage solution.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Light cover is missing off a set of fluorescent lights in the kitchen. Please replace cover or obtain tube covers with end caps. 2. Back screen door must be in place as this door is often kept open. 3. Open floor vents (eg. bar area) must be vacuumed of debris/dust to maintain sanitation of facility. A designated handwash station would be necessary to bring this facility into compliance with today's standards. This is especially important given the extent of food handling on the line (including some raw handling on the grill), as well as the amount of activities that are occurring at any one time. Please discuss the feasibility and timing of this work with me.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. Wares were piled in the kitchen sink at the time of visit. This was cleared at the time of visit following my request. Please put dirty wares on the dirty (alternate side) of the dishwashing station. Due to a lack of a designated handwash station, this sink must remain clear at all times for handwashing. Handwashing is a critical aspect of food safety/hygiene. Please ensure practices do not impede handwashing. 2. Bar sink is not equipped with paper towel. A repeatedly used cloth is being used. Single use paper towel in a dispenser is required for handwashing.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Hotheld foods are not maintaining 60°C throughout the entirety of the product. Surface temperatures are measured at temperatures within the danger zone (45-50°C), whereas core temperatures are just meeting hotholding requirements. All products were stirred at the time of inspection and hotholding setting increased. As hotholding is a newer process that you have adopted, please ensure monitoring protocols are in place to ensure 60°C is maintained at minimum throughout the entire product. This includes any hotheld product (eg. rice in cooker, rice and beans, soup, meats). Please ensure tools are available to assess critical limits (eg. accurate probe thermometer). Clean and sanitize thermometer before and after use. Please keep records for verification of hotholding temperatures.
- 3 - Are proper cooling procedures followed?
- Observation(s): As product volume has increased for your operation, cooling methods must be adjusted to ensure cooling rates are being met. At the time of inspection, many cooked products (beans, chicken, pork) are being left unattended for prolonged periods of time that may ultimately lead to ineffective cooling. Please review cooling practices with management and implement protocol with staff. Please utilize cooling log to verify that your protocol meets required cooling rates. Retain records for verification. Avoid impacting cold storage and existing cold product temperatures in cooling of hot foods.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Rightmost inserts of line cooler are not maintaining required cold storage temperatures. Surface temperature of products in inserts measured at 20°C. Core temperature of inserts measured at 10°C. Surface products were discarded at the time of inspection. Protocols for the storage of foods in these inserts must be revisited. Insert temperatures are to maintain core temperatures of no greater than the critical limit of 4°C. Surface temperatures of products in inserts should not exceed 8°C and be subject to rapid turnover. Please review conditions for inserts such that these requirements are met. Do not store products overnight at insert levels unless products are maintained at 4°C or colder--best practice is to store underneath in main component of cooler. 2. Please ensure batter at fry station is immersed in ice water slurry. At the time of inspection, slurry level has dropped and is no longer conferring adequate cooling to entire batter product. This was corrected at the time of inspection.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Low temperature dishwasher was not measured to be dispensing any chlorine --chlorine container had run dry. This was corrected at the time of inspection. 50ppm chlorine measured. Please ensure staff are monitoring sanitizing requirements with test strips as well as chlorine levels. Ideally, record sanitizer readings on daily log sheet. Ensure staff are familiar with chemical changing and dishwasher priming protocols. 2. Wiping cloths in continuous use are dirty and not stored in a sanitary manner. Wiping cloths in use are to be stored in a sanitizer solution. All food contact surfaces (food tongs/spatulas, line cooler surface on which food is placed, cutting boards) must be cleaned and sanitized at a minimum of every 4 hours.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Raw fish was being prepped (sliced) beside containers of cooked (cooling) beans. Please ensure work with raw and ready to eat products are separated to prevent cross-contamination. 2. Please keep foods a minimum of 6 inches off the floor to protect from contamination. Select food products are being stored on trays/in containers on the floor in the walk-in cooler.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Bar flooring is lifted and unfinished flooring is exposed. Please replace flooring with one that is smooth, durable, impervious to moisture, and easy to clean. Please confirm material with me prior to installation. 2. Select worn/broken tiles in kitchen require replacement.
- 2 - Are proper hot holding procedures followed?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Tempura batter should be kept refrigerated or in ice bath. This was corrected at the time of inspection.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Please equip the bar handwash station with liquid soap in a dispenser and paper towels.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please ensure an up-to-date copy of your food safety plan is kept on site and available to staff at all times.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please ensure an up-to-date copy of your sanitation plan is kept on site and available to staff at all times.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions