INSPECTION REPORT Health Protection JELR-CV7SKB

PREMISES NAME Salsa Mexican Food		Tel: (604) 349-1826 Fax:
PREMISES ADDRESS 18 - 1 Ferry Causeway Delta, BC V4M 4G6		INSPECTION DATE August 30, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sukhdev Bhatti		NEXT INSPECTION DATE 1 Month
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: 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): The large upright cooler and the prep cooler are both keeping food above 4C/40F (food temperatures in both coolers were at 43F/6C). Rice stored in upright cooler that was made yesterday was at 46F and was not cooled adequately. Corrective Action(s): Rice discarded during inspection. Cooked rice to be cooled from 60- 20C in 2 hours or less and from 20- 4C in 4 hours or less. Upright and prep coolers were adjusted during inspection by operator. Monitor these coolers with accurate (NSF) indicating thermometers and store all higher risk foods at 4C/40F or colder. If temperatures of coolers do not go to below 4C, store higher risk foods (meat, poultry, cooked rice, refried beans, dairy) in the pop cooler at 4C or less. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: A small amount of pulled pork is in hot holding unit but in a container that is not immersed in hot water. Food temperature is below 140F (115 F measured). Corrective Action(s): Update your food safety plan. If food temperature is below 140F /60C for more than 2 hours, discard food. Today, food is almost at 2 hour limit. Use or discard pulled pork after 2 hours. Inserts in steam table should be immersed in hot water to keep the food at the required temperature. Keep temperature records using an accurate thermometer. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning is ok. Some grease has accumulated under cupboards and on wall above counter. Corrective Action(s): Follow a written, routine cleaning schedule. Clean walls and cupboards above prep counter. Violation Score: 3

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

Comments

Food Permit - Verified mailing address - ok. Coolers >4C - see above. Pop cooler and walk in cooler (room for cold storage) - <4C/40F - good. Freezers ok. Hot holding - all >60C/140F with the exception of pulled pork @ 115F - see above. Thermometers available. Check accuracy. Keep temperature records for hot holding and cold food storage. Produce is pre-washed/pre-sliced from supplier. Reviewed procedures for re-fried beans. Keep food safety plan for refried beans on site. Food Safe level 1 (or an equivalent food safety course) - Operator to check the expiry date on their certificate and renew before it expires or take a full course if expired. *Keep copy of your updated Food Safety training certificate(s) on site. ***Recommend Person in Charge of this kitchen take a Food Safe (or equivalent) course. This is required if operator is absent. Food Safety Plan - *keep written copy of food safety procedures on site. Keep temperature records for fridges. Hand washing - hot/cold water, liquid soap, paper towels in dispenser are provided for proper hand washing. Utensils cleaning and sanitizing - chlorine is used. Use test strips to verify sanitizer concentration of 100-200ppm chlorine (wash, rinse, sanitize using 1 tsp domestic bleach in 1 liter of water, air dry). Additional dry storage space available - keep area clean and organized as part of pest control plan. Operator available on site during inspection. Copy of report to be emailed to operator.