INSPECTION REPORT Health Protection AKAO-A9WT58

PREMISES NAME Viva Mexico Restaurant		Tel: (604) 885-6775 Fax:
PREMISES ADDRESS 103 - 20505 Fraser Hwy Langley, BC V3A 4G3		INSPECTION DATE May 13, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Baldomero Urtusastegui, Jr		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal temperature of the three hot sauces and refried beans were found to be at 48 to 50 degrees Celsius. Corrective Action(s): Foods must be hot held at 60 degrees Celsius or above. Operator was instructed to reheat the beans to 60 degrees or hotter before serving. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: House flies were observed in the kitchen area. Corrective Action(s): Operator is recommended to install a UV light trap. Discard sticky strips when full of flies. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher in the bar area registered 25ppm chlorine during the final rinse cycle. Corrective Action(s): Ensure that the dishwasher registers at least 50ppm chlorine at the dish surface during the final rinse cycle. Violation Score: 3

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

Comments

* Ensure cooked food products are cooled in shallow pans not more than 3 inches deep. Keep stirring the products while being cooled. * Ensure gaskets and door rails of the bar cooler are kept clean; prevent excessive condensation in the cooler. * Ensure shelving and floors underneath the sinks and equipment are kept free of debris and food build-up. * Ensure to write actual temperature and sanitizer concentrations on the monitoring sheets. All coolers are 4 degrees Celsius or colder. Freezers are -18 degrees Celsius or colder. Dishwasher in the kitchen registered 50 ppm chlorine at final rinse. Hand washing stations stocked with soap and paper towels.