INSPECTION REPORT Health Protection JHEL-BDZS9G

PREMISES NAME Hugo's Mexican Kitchen		Tel: (604) 858-8123 Fax:
PREMISES ADDRESS 7101 Vedder Rd Chilliwack, BC V2R 4G3		INSPECTION DATE July 12, 2019	TIME SPENT 1.5 hours
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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Paper towel dispenser at handsink on cookline out of paper towel. 2. New sink in front server/bar area that can be used for handwashing and dumping drinks has liquid soap but no paper towel. Corrective Action(s): 1. Operator informed that paper towel on order for dispenser. Roll of paper towel placed beside cookline sink at time of inspection. 2. Stack of napkins placed at server/bar sink at time of inspection. Install a shelf or rod to hold napkins or a paper towel roll for servers to more conveniently dry their hands. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection: -handsink in back prep/dishwashing area fully equipped -all hot holding units at >60C -all coolers at 4C or less -raw meat stored on bottom of back storage cooler -freezers at -18C -bleach spray bottle at 200ppm chlorine and labelled -high temperature dishwasher sanitizing at 81.9C internally at dish level -added tofu and a cauliflower dish to the menu -discussed the use of leftovers with regards to cooling and re-heating ***top of rice and bean hot holding container at the minimum hot holding temperature (60C) - plastic inserts with plastic lids now used for food quality reasons but there are no slits in the lid for the spoons - recommend cutting in a slit in the lid or using a metal lid with a slit to keep all of the food consistently above the required temperature ***changes done to layout of server/bar and cooking area (orientation of hot holding units and one fridge changed; small chest freezer added; sink added in server/bar area) - operator to submit floor plans to the EHO - in the future, submit plans prior to any renovations ***operator requested more temperature logs - EHO to email template ***EHO to email list of food safe courses to operator for staff that need to re-certify ***discussed the possibility of using the kitchen as a commissary for a churro food cart