INSPECTION REPORT Health Protection KSTE-BA2VRB

PREMISES NAME Originals Cafe Mexicano		Tel: (604) 936-9069 Fax:
PREMISES ADDRESS 2231 Clarke St Port Moody, BC V3H 1Y6		INSPECTION DATE March 7, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Monica Garcia		NEXT INSPECTION DATE March 11, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 4

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Food (refried beans?) placed from cold into hot-holding unit. The hot-holding unit is not designed to re-heat foods. Foods from the cooler must be reheated on the stove-top to 74C before placing into the pre-heated hot-holding unit at 60C. Discussed with staff during inspection. Food was placed on to the stovetop to cook. Corrective Action(s): Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Observation #1: The ice machine has a minor build-up of mildew inside. The ice scoop was stored inside the machine with the ice. **Correct by: IMMEDIATELY** Observation #2: The inside of the microwave has a large amount of stuck-on food debris **Correct by: IMMEDIATELY** Corrective Action(s): Corrective Action #1: Turn off the ice machine. Discard the ice. Clean all parts of the machine thoroughly with warm soapy water, then rinse and apply 100 ppm bleach sanitizer (1/2 teaspoon bleach in 1 L) and allow at least 2 minutes contact time. Ice machine must be cleaned routinely e.g. every 3 months to maintain adequate sanitation. The ice scoop must be stored in a separate container that will be cleaned and sanitized daily, along with the ice scoop Corrective Action #2: Clean the inside of the microwave. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The quats sanitizer dispenser on the wall is dispensing general surface cleaner, not sanitizer. During the inspection a spray bottle of bleach was mixed up and labelled "BLEACH." As well, a bucket of bleach sanitizer solution was mixed up to soak cloths inside for wiping surfaces. Corrective Action(s): Sanitizer MUST be used on food-contact surfaces at least every 4 hours (e.g. kitchen and bar surfaces). Wiping cloth bleach solution must be made new at least every 2 hours to maintain the concentration. To mix the required 100 ppm bleach concentration, use 1/2 teaspoon bleach in 1 L of water. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): There was no paper towel available the bar handwashing station. The kitchen paper towel dispenser did not have paper towel inside (broken?). Paper towel was placed near the bar handwashing station. Please repair/stock the paper towel dispenser in the kitchen and ensure that there is soap immediately available for use at that station. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: There are a lot of items that appear not to be necessary for the food premise that are stored in the downstairs area. All items must be stored 6" off the ground to allow for easy cleaning and discourage pest harbourage. **Correct by: 1 MONTH = April 7, 2019** Corrective Action(s): Remove items not required for food premises operation. Store the remaining items at least 6" off the ground. Violation Score: 1

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

Comments

General Comments All coolers operating at </=4C; freezer temperature adequate Remaining hot-holding at >/= 60C General sanitation in kitchen/bar area is adequate No signs of pests observed. Pest control attends twice a month. Permit posted with valid decal High-temperature dishwasher reached >71C at the plate level upon final rinse cycle Food-safe certified staff present **A follow-up inspection will occur on Monday, March 11, 2019 to ensure that violations have been corrected.**