Fraser Health Authority



INSPECTION REPORT
Health Protection
RSHA-CMXQVL
PREMISES NAME
Salsa Mexican Food		Tel: (604) 349-1826
Fax:
PREMISES ADDRESS
18 - 1 Ferry Causeway
Delta, BC V4M 4G6		INSPECTION DATE
January 10, 2023		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Sukhdev Bhatti		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
No
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Food/debris noted along walls, around facility.
Corrective Action(s): Clean and organize.
Violation Score: 3

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
Observation: FoodSafe trained staff required to be on site.
Corrective Action(s):
Violation Score: 1

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

- Temperature Control: No concerns noted this date. Monitoring is required to be conducted. Temperature gauges are required to be kept securely fastened inside all refrigeration units.
- Manual Dishwashing: manual dishwashing drain stops are to be kept on site and accessible.
- Ensure all food contact implements are being cleaned and sanitized after use or on a timely manner. (ie: 3-4 hours)
- Wiping cloth storage:
- Storage is ok. Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. (chlorine)
- Food Storage: Acceptable.
- Sanitary Facilities: Acceptable.
- Chemical Storage: Ok.
- Staff Hygiene: Discussed.
- Sanitation: Refer to Violation Notes.
- Structurally: All surfaces are to be kept smooth, tight and in good repair!
- Pest Control: Monitoring is required to be conducted on site.
- Food Safe Trained staff on required to be on site.
- Corporate Food Safety Plan and Sanitation Plan is to be kept on site for reference. Generic template on site.
- High Level dusting discussed.