INSPECTION REPORT Health Protection VCHN-C66QYY

PREMISES NAME La Meza Grill		Tel: (604) 590-2636 Fax:
PREMISES ADDRESS 11955 88th Ave Delta, BC V4C 3C9		INSPECTION DATE August 23, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Christine Cordoviz		NEXT INSPECTION DATE August 30, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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: High (≥30) Total Score = 75

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Ambient air temperature of walk in cooler at time of inspection ~ 9 degrees C. Digital display gauge and control reading "sensor 9" and "setting 8". The internal food product temperatures of the following items were observed: - 2 large raw roats 9 degrees C. - 2 small inserts of marinated pork rib 9 degrees C. - Cooked chicken BBQ skewers 10-11 degrees C. - 3 tubs of marinated raw chicken 10 degrees C. - 4 tubs of marinated raw pork 9-10 degrees C. - Tub of raw ground pork 10 degrees C. - Tub of raw pork belly 9 degrees C. - Cooked pork sisg in bags (5) 9 degrees C. . Inserts in preparation coolers ~ 6-7 degrees C. Corrective Action(s): Above items in the walk in cooler were discarded. . Instructed staff to store smaller quantities in the inserts and to use an ice bath during busy times. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At the time of inspection bleach sanitizer bucket observed stored in the back food preparation area hand sink basin. Corrective Action(s): Ensure during operation a 100ppm bleach sanitizer solution is prepared and avaialble for use at all times. General sanitizer solution formula: 1 oz of regular unscented bleach to 1 gallon of water. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): At the time of inspection bleach sanitizer bucket observed stored in the back food preparation area hand sink basin. Hot water tap missing. Corrective Action(s): Do not store any equipment/utensils in hand sink basins. Hand sinks are for hand washing purposes only. Install the hot water tap to the back food preparation area hand sink. In the interim, hand washing to be done in the adjacent 2 compartment sink. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): - Observed one staff wash hands with gloves on with no soap then proceed to dry with paper towels. - Bar soap observed at the front service area hand sink. Corrective Action(s): - Gloves are to be single use and discarded when soiled. Before putting on new single use gloves hands must be washed with warm water with liquid soap then dryed using single use paper towels. - Discard the bar soap. Wash hands with liquid soap. Correct immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops and other dispensing utensils observed stored in dry products. Corrective Action(s): Store all scoops and other dispensing utensils outside of dry products. Correct immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and grease accumulations observed througout the premise. Corrective Action(s): Clean underneath, behind and all hard to reach areas in around shelves, and equipment. Correct by August 30, 2021. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - At the time of inspection back food preparation area hand sink hot water tap missing. - Ambient air temperature of walk in cooler at time of inspection ~ 9 degrees C. Digital display gauge and control reading "sensor 9" and "setting 8". After 1hour adjusting setting to 2 ambient air temperature observed to be 4-6 degrees C. - Water observed leaking from the high temperature dishwasher. Corrective Action(s): - Install a tap for the hot water side for the back food preparation hand sink. Correct by August 30, 2021. - Service the walk in cooler and ensure unit is capable of maintaining 4 degrees C or less. Do not use to store any cold potentially hazardous foods until serviced and followup inspection conducted by area environmental health officer. Correct immediately. - Service the dishwasher. Correct by August 30, 2021 Violation Score: 15 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Cardboard used to line the floor in the cooking area. Corrective Action(s): Do not use cardboard to line the floor. Use the available rubber mats. Correct immediately. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: At the time of inspection no staff on duty has FOODSAFE level 1 or equivalent. Corrective Action(s): Ensure in the operator's absence at least one staff on duty has FOODSAFE level 1 or equivalent. Send additional staff to take FOODSAFE level 1. Correct by September 30, 2021. Violation Score: 1

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

Comments

Routine inspection: Monitor and record temperatures of coolers, freezers, hot holding, and final rinse temperature of high temperature dishwasher. Take necessary corrective action when temperatures not in compliance. Hand sink in main food preparation area provided with liquid soap and paper towels. Dishwasher registers 80 degrees C at the plate surface during the final rinse cycle. Walk in freezer at -12 degrees C. 2 door cooler at 4-5 degrees C. Hot holding at or above 60 degrees C. Back 2 door freezer at -12 degree C. 2 dessert coolers at or below 4 degrees C. Followup inspection required.