INSPECTION REPORT Health Protection JHEL-BJZVCX

PREMISES NAME Hugo's Mexican Kitchen		Tel: (604) 858-8123 Fax:
PREMISES ADDRESS 7101 Vedder Rd Chilliwack, BC V2R 4G3		INSPECTION DATE December 19, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Caulking behind dishwashing sinks is moulding and caulking behind handsink in dishwashing/prep area is dirty and collapsing. Corrective Action(s): Replace the caulking behind both sinks. Correct within one month. Violation Score: 1

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

Comments

Routine inspection: -reviewed new weekend brunch menu -handsinks fully equipped ***install shelf above front server handsink so that paper towels/napkins are right above sink for easier hand drying -all hot holding units at >60C -all coolers at 4C or less -prep cooler replaced -back storage cooler replaced, raw meat stored on bottom shelf -small cooler in back dishwashing area was removed after it stopped working, no plan to replace, operator states that they are not having a problem with food storage at this time -freezers at -18C -high temperature dishwasher sanitizing at >71C internally at dish level -no signs of pests -discussed the use of leftovers with regards to discarding or cooling and storing -discussed suppliers for eggs, chicken, beef, and pork and frequency of deliveries/purchase for proteins -discussed, again, the possibility of using the kitchen as a commissary for a churro food cart or taco food cart, contact EHO before proceeding - storage space on site is limited and cart needs it's own approval ***according to operator, temperature logs were used for a short time but discontinued - start recording temperatures at least two times daily