Report No. 252205

INSPECTION REPORT
Health Protection
252205

PREMISES NAME
Sal y Limon Mexican Cuisine

Tel: (604) 358-2171
Fax:

PREMISES ADDRESS
10 - 2428 160th St
Surrey, BC V3Z 0C8

INSPECTION DATE
May 13, 2021

TIME SPENT
2.5 hours

OPERATOR (Person in Charge)
Jose Cadeno

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	No
Sanitation Plan [s. 24]	Yes	Yes

HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Observation: Prep cooler measured at 12C (top) and 8C (bottom) Prep cooler is storing raw meats prepared 2 hours ago (or less). Temperature logs are not maintained.
Health rationale: Prep coolers which store potentially hazardous foods and are not able to maintain 4C or lower can cause exponential microbial growth and/or toxin formation.
Corrective action: Prep cooler was adjusted to lower temperature during inspection. Top measured at 4C and bottom at 1C. Ensure top cover is closed when not in use. Ensure thermometer is placed inside the cooler. Ensure employees are conducting regular temperature checks as per food safety plan to monitor temperature. If temperatures are not maintained at 4C or lower, adjust or contact maintenance and do not store anything inside that cooler.
Corrective Action(s):
Violation Score:

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Observation: Ice machine observed with mold/biofilm build up. Operator mentioned the ice is not used or consumption in beverages, it is only being used to cool down foods (no direct contact with food).
Health rationale: Mold can come into contact with ice which could then be consumed.
Corrective action: Operator put a sign on the ice machine stating "not to be used for consumption/beverages". Ice was removed from ice machine and placed into buckets in the freezer. Ice machine will be cleaned, sanitized and dried by operator. Ice will not be used for consumption.
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Observation: Dry storage scoops for spices and beans placed directly inside food inside containers.
Health rationale: Scoops can potentially cause cross contamination to foods.
Corrective action: Scoops were removed from containers and placed outside the containers. Ensure all scoops are always placed outside containers to reduce risk of cross-contamination.
Corrective Action(s):
Violation Score:

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation (CORRECTED DURING INSPECTION): Observation: Some coolers do not have thermometers inside.
Health rationale: Thermometers are required to regularly check temperatures of units to ensure foods are stored at adequate temperatures (4C or less).
Corrective action: Ensure all refrigeration units are supplied with accurate thermometers and that the coolers are able to maintain 4C or lower to prevent microbial growth and toxin formation. Thermometers were added to all coolers during inspection.
Corrective Action(s):

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

Comments

Observed during inspection:

1) Temperatures:
-Walk-in cooler at 4C
-Walk-in freezer at -19C
-Prep cooler #1 at 4C
-Sandwich cooler #1 at 2C (top) and 3C (bottom)
-Sandwich cooler #2 at 4C (top) and 4C (bottom)
-Display cooler (no PHFS) at 6C
-Beverage cooler at 5C
-Hot-holding unit at 72C (rice probed)

2) Sanitation:
-General sanitation - satisfactory.
-High temperature dishwasher reached 72C at plate surface.
-2-compartment sink available for washing.
-3-compartment sink available for washing.
-3-compartment sink available for manual washing.
-All handsinks adequately supplied with soap, paper towel, hot and cold water.
-QUATS sanitizer bottles at front and back area (x4) at >200ppm QUATS solution.

3) Storage:
-Ready to eat foods stored away from meats.
-All food stored off the ground.
-First-in-first-out method implemented with time stamp labelling.

4) Pests:
-No signs of pests during time of inspection.
-No pest management company contracted.

5) Administration:
-Foodsafe Level 1 trained operator on premises during inspection.
-Operating permit visible during time of inspection.
NOTE: Temperature logs not being maintained. Ensure staff is checking temperatures of all coolers regularly as per food safety plan.

6) COVID Safety:
-Signage posted throughout premises.
-Hand sanitizer available to customers.
-Plastic barriers placed at front desk.
-Maximum occupancy limit posted.
-COVID safety plan on premises.
-One-way directional arrows signs in place.
-Distancing floor markers placed on the floor by 2m distance.