INSPECTION REPORT Health Protection ADIG-CDGSWX

PREMISES NAME Mazatlan Mexican Restaurant		Tel: (604) 375-0609 Fax:
PREMISES ADDRESS 43 - 3347 262nd St Aldergrove, BC V4W 3V9		INSPECTION DATE April 14, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Juan Medina		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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Backsplash along dishwashing area is raw wood and in poor condition. Dishwashing sink does not have a stopper to allow dish sink to fill properly and allow submerging of dishes for sanitizing. Operator using plastic film to plug the drain. Corrective Action(s): Please paint or replace with durable, easily cleanable material that in non-porous. Date to be completed by: next inspection, 6 months. Highly recommend to purchase a stopper for sink to allow sink to fill and dishes to be sanitized. Date to be corrected by: this week. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Line cooler does not have accurate thermometer to monitor temperature of fresh food items. Corrective Action(s): Please supply with thermometer to monitor the temperature. Date to be corrected by: This week. Violation Score: 1

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

Comments

Hand wash station is supplied with hot and cold running water, soap and paper towel in dispensers. Washrooms are generally clean and well supplied with soap and paper towel in dispensers. Hot holding beans, rice and other items >60C in warming unit. Line cooler bottom <4C. Line cooler top 8C for food items but operator using time as control, small quantities aiming to finish at lunch and new items for supper. Prep items to refill in second cooler are at 1C and other items <4C. Items in cooler are all covered with stainless steel lids, great job. Freezer items <-18C. Bleach sanitizer bucket >200ppm chlorine, operator added water and adjusted during the inspection, aware to use between 50-100ppm chlorine. Dishes being washed with 2-comp sink method, sanitizing in second sink with bleach at 50-100ppm chlorine. Operator keeping personal items at the back, separate from rest of operations. Recommend to remove coolers and other items that are not needed to allow ease of cleaning and maintenance. No signature required due to Covid19 precautions.