Fraser Health Authority



INSPECTION REPORT
Health Protection
RWOG-CPPUTK
PREMISES NAME
El Comal Takeout		Tel: (604) 420-1327
Fax:
PREMISES ADDRESS
7650 Winston St
Burnaby, BC V5A 2H4		INSPECTION DATE
March 7, 2023		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Elsa Gleason		NEXT INSPECTION DATE
March 10, 2023
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections, Issue Correction Order
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Staff unable to determine 3 compartment sink warewashing method.
Corrective Action(s): See violation 308
Violation Score: 5

Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Crockpot of meat noted in warewashing area.
Corrective Action(s): Foods must be prepared and cooked in food prep area.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Dishwasher is not operational and broke yesterday as per operator. Technician has been called.
Corrective Action(s):
Repair or replace dishwasher. Until then, you must:
1) Use single-use utensils only for customers (paper plates, etc)
2) Keep all dirty dishware in dishwashing area
3) Use the three compartment sink in the food prep area AFTER food services is completed. You must:
- wash (with soap)
- rinse (clean water only)
- sanitize (2 mins in 100-200ppm bleach)

This is temporary solution will only be permitted until Friday, March 7 2023, or a Closure Order will be issued.
Violation Score: 15

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

General:
- handwashing station stocked with soap, paper towels and hot and cold running water
- sanitizer measured >200ppm chlorine
- use a 100-200ppm chlorine solution

Temperatures
- prep table: 3C
- upright two door cooler/freezer: 3C/-15C
- hot held foods >60C
- cooler/freezer in warewashing area not on at time of inspection, no foods inside