INSPECTION REPORT Health Protection JFEN-BGBVDF

PREMISES NAME Mucho Buritto		Tel: (604) 510-6006 Fax: (604) 510-6011
PREMISES ADDRESS 503 - 6339 200th St Langley, BC V2Y 1A2		INSPECTION DATE September 24, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Konnie Sandher		NEXT INSPECTION DATE October 08, 2019
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Under counter cooler storing sour cream and salsa noted at 9.5C. Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C / 40F at all times. Discard any food items that have been stored above 4C / 40 F for more than 2 hours. More other food items to a working cooler. Defrost / fix / adjust cooler so it is able to maintain cold potentially hazardous food items at or below 4C / 40F. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Noted spatula used for scooping cooked rice hanging from shelving rack. Corrective Action(s): Provide a container to store spatula in a sanitary manner. The spatula and container will need to be washed and sanitized at least once every 4 hours while in use or as needed. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and other dirt noted behind and under equipment. Corrective Action(s): More attention to cleaning required in these areas. Follow your sanitation plan. Violation Score: 3

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

Comments

Liquid soap and paper towel provided at handsinks *review best handwashing practices with staff *reminder: gloves do not replace handwashing all other cooler @ < or = 4C / 40F hot holding @ > or = 4C / 40F *thermometers present *temperatures checked 4x / day Discussed reheating procedures with staff note: do not over fill inserts QUAT sanitizer provided at 3 compartment sink and in buckets with wiping cloths at work stations. *ensure manufacturer's directions are followed and sanitizer is maintained at 200 ppm to ensure it sanitizes and does not require an additional rinse step *provide QUAT test strip to check sanitizer concentration Dishwasher @ > 50 ppm chlorine for final rinse *provide Chlorine test strips to check concentration of final rinse Noted good food storage practices in coolers No signs of pests noted at time of inspection