INSPECTION REPORT Health Protection JELR-CYMTW3

PREMISES NAME Salsa Mexican Food		Tel: (604) 349-1826 Fax:
PREMISES ADDRESS 18 - 1 Ferry Causeway Delta, BC V4M 4G6		INSPECTION DATE December 18, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sukhdev Bhatti		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towels are stuck in dispenser at hand washing sink. Corrective Action(s): Provide paper towels in dispenser that are easy to use. Counter top or wall mounted dispenser is acceptable. In the meantime, use serviettes to dry hands. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden shelf by window is not easy to clean. Corrective Action(s): All surfaces are to be smooth, impervious to moisture, and easy to clean. Re-seal or replace wooden shelf by window and edge of microwave oven shelf by February 2023. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 206 noted on Routine inspection # JELR-CV7SKB of Aug-30-2023 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: A small amount of pulled pork is in hot holding unit but in a container that is not immersed in hot water. Food temperature is below 140F (115 F measured). Correction: Update your food safety plan. If food temperature is below 140F /60C for more than 2 hours, discard food. Today, food is almost at 2 hour limit. Use or discard pulled pork after 2 hours. Inserts in steam table should be immersed in hot water to keep the food at the required temperature. Keep temperature records using an accurate thermometer.

Comments

Follow up inspection. Prep cooler - air temperature is below 4C. Monitor daily and record temperatures. Hot holding above 60C with exception of one food item - time tracking required as discussed (use within 2 hours maximum or discard food if temperature is below 60C). ** A probe thermometer is available. Reviewed accuracy and sanitizing requirements for thermometer. Reviewed again the requirements for using chlorine sanitizer - 100-200ppm chlorine required. Test strips provided so you can standardize volumes (2-5mL chlorine in 1liter water required fresh throughout day). Post poster. Cleaning has improved. Copy of report to be emailed to operator.