INSPECTION REPORT Health Protection AKAO-AYFURE

PREMISES NAME Viva Mexico Restaurant		Tel: (604) 532-7708 Fax:
PREMISES ADDRESS 20559 Fraser Hwy Langley, BC V3A 4G3		INSPECTION DATE May 4, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Baldo Vrtusastegui		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Refrield bean were being reheated in a large pan in the steam table warmer. Corrective Action(s): Ensure all cold foods to be reheated must be heated in the oven and ensure they reach at least 74 C before transferring to steam tables. Do not use warmers to reheat foods. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Shredded chicken and other perishable foods in the top inserts of the preparation cooler between 7-9 degrees C. Corrective Action(s): Do not fill the inserts to more than 1/2 full. Ensure to keep them covered when not in use. Adjust or repair the cooler if necessary to ensure all foods in top inserts are maintained at 4 C or below. (Immediately). Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

* All spray bottles of cleaners and sanitizers must be clearly labelled. Discard any old bottles that are not needed. Use only half capful of bleach per litre of water for making sanitizer solution. * Ensure to use ice water bath for cooling hot foods. * Re-locate the cooler to provide more space in order to pass the dirty dish cart to the dishwashing area. * No Temperature logs maintained. You must monitor and record coolers, hot holding temps and dishwasher final rinse chlorine concentration every day. Walk-in cooler below 4 degrees C. Preparation cooler and drawer cooler across from the grill < 4 C. Hot holding of chicken, refried beans and sauces > 60 C. Upright coolers below 4 C. Upright freezer < -18 C. Dishwashers final rinse: 100 ppm chorine. Liquid soap and paper towels available at the hand sink. Bar washer chlorine: 100 ppm. General sanitation is satisfactory.