INSPECTION REPORT Health Protection RHEN-D3ZQ2X

PREMISES NAME Mazatlan Mexican Restaurant		Tel: (604) 375-0609 Fax:
PREMISES ADDRESS 43 - 3347 262nd St Aldergrove, BC V4W 3V9		INSPECTION DATE April 4, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Juan Medina		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towels missing or not easily accessible in cooking area handsink. Corrective Action(s): Make sure soap and paper towels always stocked and readyu for use. Like the washrooms. Use a coat hanger or wire to suspend paper towels in close proximity to sinks as discussed. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some shelves and lower floor areas of premises observed with food accumulation. Stainless steel cooler slightly dirty. Counters have some food accumulations around hot holding unit. Corrective Action(s): Clean up hard to reach areas as discussed. Make sure to use bleach for sanitizing purposes. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler not in service. Broken. Freezer in back not in service. Broken. Domestic fridge is only cooling unit in kitchen area. Commercial cooler in dining area. Corrective Action(s): Remove unused and/or broken equipment from premises to create space. Re-locate commercial cooler into kitchen food prep area and use as primary cooling unit as discused. Domestic fridge is not designed or effective in keeping food below 4 C when door is opened and closed often. Slow recovery time puts food at risk. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

- Dish sinks observed pretty clean and somewhat organized. Sink stoppers in place and bleach available for use. Dishes look old but clean and air dried. Operator to buy more bleach today along with new bottle of dish detergent. - Discussed dishwashing procedures and reviewed dishwashing signage. Operator and staff seem to know what to do. - Discussed the re-use of food over multiple days. Quality will be impacted. Not advisable to re-use rice from hot holding unit over multiple days. Quality issues. Recommend all hot held food be replaced for next days use. - Both owner and staff stated they have foodsafe training. Not confirmed at time of inspection. Cooling units all measured below 4 C. Hot holding above 60C. Make sure bleach bucket is properly diluted with water to maintain 100 to 200 ppm. Follow dishwashing sign for proper dilutions.