INSPECTION REPORT Health Protection VCHN-CQ4SZD

PREMISES NAME La Meza Grill		Tel: (604) 590-2636 Fax:
PREMISES ADDRESS 11955 88th Ave Delta, BC V4C 3C9		INSPECTION DATE March 20, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Christine Cordoviz		NEXT INSPECTION DATE April 03, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 83

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous foods internal food product temperatures in inserts at the right preparation cooler ~ 10 degrees C. Ambient air temperature of right preparation cooler lower section ~10-12 degrees C. Corrective Action(s): Staff have placed ice in the food products to supplement cold holding. This is a temporary measure. Service the right preparation cooler and ensure it is capable of maintaining 4 degrees C or less. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice scoop stored directly in ice machine. Corrective Action(s): Store all scoops and dispensing utensils outside of food products. Ensure all food is protected from contamination and utensils are stored in sanitary manner at all times. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher registers 68-69 degrees C at the plate surface during the final rinse cycle. Corrective Action(s): Premise is now restricted to single use dishes/utensils only. Utensils and equipment used for cooking to be washed, rinsed, then sanitized for 2 minutes in 200ppm at the 2 compartment sink. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): At the time of inspection hand sink for preparation area obstructed from use by stainless steel tray and soiled tub used for meat storage. Corrective Action(s): Ensure all hand sinks are clear of obstructions and available for use at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease accumulations observed on the exhaust canopy. Food debris and grease accumulations observed on the exterior of both preparation coolers. Corrective Action(s): Premise requires a thorough cleaning. Clean and sanitize all food equipment. Focus cleaning efforts underneath and behind all cooking equipment. Correct immediately. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Soiled cardboard used to line the floor in the main cooking area and hallway leading to the back preparation area. Cardboard also used to line shelves for dry products and shelves inside the walk in cooler. Corrective Action(s): Cardboard is not a suitable material to line shelves or floors as it can absorb moisture and is not an easily cleanable material. Discard all cardboaord used to line the floor and shelves. Cease this practice of using cardboard line the floor and shelves. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Cold potentially hazardous foods internal food product temperatures in inserts at the right preparation cooler ~ 10 degrees C. Ambient air temperature of right preparation cooler lower section ~10-12 degrees C. - High temperature dishwasher registers 68-69 degrees C at the plate surface during the final rinse cycle. Corrective Action(s): - Staff have placed ice in the food products to supplement cold holding. This is a temporary measure. Service the right preparation cooler and ensure it is capable of maintaining 4 degrees C or less. Correct immediately. - Premise is now restricted single use dishes/utensils only. Utensils and equipment used for cooking to be washed, rinsed, then sanitized for 2 minutes in 200ppm at the 2 compartment sink. Service the high temperature dishwasher immediately. Ensure it is capable of Violation Score: 15

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

Comments

Routine inspection: 200ppm quats available for use. Hand sink in kitchen provided with liquid soap and paper towels. Walk in cooler at 4 degrees C. Walk in freezer at -16 degrees C. Smaller preparation cooler at or below 4 degrees C. Followup inspection required.