INSPECTION REPORT Health Protection SDHI-CESTCN

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 26, 2022	TIME SPENT 1.25 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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Used knife with food debris observed stored in between sandwich cooler top insert lids. Knife was removed by staff to be washed and sanitized. Corrective Action(s): Store in-use utensils a sanitary manner in the refrigerator or in an ice bath at 4'C or lower to prevent microbial growth. Do not store utensils between equipment to prevent potential contamination to utensils. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In operator's absense, no staff has FOODSAFE Level 1 training or equivalent. Corrective Action(s): Ensure at least one staff member on site in operator's absense obtains FOODSAFE training. One staff member must have FOODSAFE training on site at all times. To be corrected by: 1 month Violation Score: 1

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

Comments

Routine Inspection Conducted Observations: 1. Temperatures: - Walk in cooler at 4'C - Under-counter coolers along cooking line at or below 4'C - Walk-in freezer at -19'C - Hot-holding units measured at >60'C - Temperature logs are maintained NOTE: suggested to add horchata machine temperature checking and verification on to the current temperature log to ensure it is maintained at 4'C throughout the day 2. Sanitation: - General sanitation of premise is satisfactory during inspection - Hand washing stations supplied with hot and cold running water, liquid soap and paper towel - QUATS sanitizer in spray bottles measured at 200 ppm QUATS concentration with test strips - High-temperature dishwasher measured at 73.9'C at plate surface (above minimum final rinse temperature of 71'C) - Ventilation hood kept in good sanitary condition. Staff stated it is cleaned twice per week - Ice machine observed in sanitary condition with scoop placed outside the machine 3. Storage: - All food stored at least 6 inches off the floor - All food observed covered - Dry storage area kept in sanitary manner - First-in-first-out method implemented (time stamps available on food containers) *REMINDER: ensure all cooked potentially hazardous foods are cooled from 60-20'C within 2 hours and from 20'C to 4'C within 4 hours (total of 6 hours) to prevent time-temperature abuse and bacteria survival and growth 4. Pests: - No signs of pests during time of inspection - Staff stated that pest control company conducts monthly inspections 5. Administration: - Operating permit posted in conspicuous location - Staff observed wearing clean uniforms and gloves Notes: - No signature required due to COVID Please contact the health inspector for any questions or concerns.