INSPECTION REPORT Health Protection ABAN-APLQQU

PREMISES NAME La Conquistadora de Pablo		Tel: (604) 588-2291 Fax: (604) 588-2291
PREMISES ADDRESS 10511 King George Blvd Surrey, BC V3T 2X1		INSPECTION DATE July 25, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Pablo Rivas Batres		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bag of flour found open at time of inspection. Corrective Action(s): Transfer flour to a pest-proof container with a lid. Violation Score: 3

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

Comments

Routine Inspection: - Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. - All temperatures met health requirements: Coolers maintained at 4 degrees Celsius. Freezers maintained below -18 degrees Celsius. Hot holding (rice and beans) maintained above 60 degrees Celsius. - 3-compartment sink set up properly for manual dishwashing. - Chlorine (bleach) sanitizer in 3rd sink for manual dishwashing = 200 ppm. - Chlorine (bleach) sanitizer in spray bottle = 200 ppm. - No evidence of pest activity at the time of inspection. - Washroom sanitary and hand sink fully equipped with liquid soap, paper towels and hot/cold running water. - General sanitation satisfactory. In addition to the violation above, the following requires your attention: - Hand sink in washroom is running low on liquid soap. Ensure to re-fill dispenser before soap entirely runs out. - Work on organizing shelves so they are not so full, equipment is easy to access, and food is stored separate from equipment/utensils. Remember: - Proper way to cool foods is from 60C to 20C within 2 hours (ice water bath, shallow metal pans, smaller portions, cooling wand), then 20C to 4C within next 4 hours in cooler at 4C.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ABAN-APLQQU
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment