INSPECTION REPORT Health Protection SDHI-C8DPX3

PREMISES NAME Sal y Limon Mexican Cuisine		Tel: (604) 358-2171 Fax:
PREMISES ADDRESS 10 - 2428 160th St Surrey, BC V3Z 0C8		INSPECTION DATE November 2, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jose Cadeno		NEXT INSPECTION DATE November 10, 2021
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 = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine observed with dust and mold build up on top/filter part of equipment. Ice is not used for human consumption. Operator mentioned that the ice is used to cool potentially hazardous foods before they are transferred to cold-holding units. Corrective Action(s): Clean and sanitize the ice machine filter (as per manufacturer instructions) to remove dust and mold and to prevent contamination to food. Ensure the ice machine is cleaned and sanitized more often to prevent mold growth and build up of dust. Date to be corrected by: November 10th, 2021 Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection Conducted 1. Temperatures: - Walk-in cooler at 4'C - Walk-in freezer at -18'C - Sandwich cooler at back prep area at 3'C - Sandwich cooler #1 in kitchen near hand sink at 1'C (top) and 3'C (bottom) - Sandwich cooler #2 in kitchen near burners at 4'C (top and bottom) - Sandwich/prep cooler #3 in kitchen at 4'C (top and bottom) - Beverage cooler at 4'C - Display cooler at service area at 4'C - Thermometers available in all cold-holding units - Temperature logs maintained - Hot-holding units measured at >60'C NOTE: ensure hot-holding units are not over-flowing to promote adequate heat transfer throughout the food (>60'C throughout the food) 2. Sanitation: - Hand washing stations in prep area, cooking area, service area and washrooms adequately supplied with liquid soap, paper towel, hot and cold running water - High-temperature dishwasher reached 72.5'C at plate surface (final rinse temperature exceeds minimum of 71'C) - QUATS sanitizer meausured at 200 ppm QUATS concentration with test strip - 3-compartment sink available with drain plugs - Ventilation hood kept in good sanitary condition 3. Storage: - All foods stored at least 6 inches off the floor - All foods observed covered with food grade material - Dry storage area kept in sanitary manner - First-in-first out method implemented (foods containers are time-stamped) - Chemicals stored away from food 4. Personnel: - Staff observed practicing adequate hand washing - Staff observed wearing clean uniforms with hair nets 5. Pests: - No signs of pests during time of inspection 6. Administration: - Operating permit visible during time of inspection Notes: - No signature required due to COVID-19 - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.