INSPECTION REPORT Health Protection DSEA-CKZV8G

PREMISES NAME El Santo		Tel: (604) 727-8176 Fax:
PREMISES ADDRESS 680 Columbia St New Westminster, BC V3M 1A8		INSPECTION DATE November 9, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Alejandro Dias		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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION 2 issues: -ice machine well found to have mildew growth -deli slicer found to have food debris in the sharpener housing Corrective Action(s): discard all the ice and clean and sanitize the ice well. ensure that this is cleaned on a more frequent basis. deli slicer must be fully disassembled and cleaned immediately after use Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris build up noted in the following areas; -around the tortilla machine (inside the feeder section of the machine and underneath) -on the wall around the kitchen printer -along the walls in the dish pit Corrective Action(s): clean the above noted areas on a more frequent basis. Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (2C), triple door prep cooler (4C), triple door undercounter cooler (4C), and single door prep cooler (4C) measured < 4C. Bar coolers measured <4C =Upright freezer (-18C) and chest freezer (-13C) =Hot holding not available at the time of inspection =High temperature dishwasher had a final rinse temperature of 77.1 C at the dish surface (minimum 71 C required for proper sanitizing) =Glass temperature glasswasher measured approximately 25 ppm iodine at the glass surface =Sanitizer solution at 200 ppm QUATS available in spray bottles and buckets =Dedicated prep sink available for food preparation =No evidence of pest activity noted at the time of inspection =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification could not be verified. ensure that certificates are available on site for inspection. Discussed FOODSAFE expiry date. =Ceiling tile missing above the dish pit. replace the missing ceiling tile =Health operating permit was not available, operator indicated that it is in transit due to the frame that it was in being broken.