INSPECTION REPORT Health Protection KLAI-CKHSVK

PREMISES NAME Hugo's Mexican Kitchen		Tel: (778) 547-8835 Fax:
PREMISES ADDRESS 101C - 19181 Fraser Hwy Surrey, BC V3S 2V6		INSPECTION DATE October 24, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Daniel Garcia		NEXT INSPECTION DATE October 26, 2022
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 0

Critical Hazards: There are no critical hazards.

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

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

Code 302 noted on Routine inspection # KLAI-CKHQ3U of Oct-24-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Facility has started mixing their own Mr. Clean product with a small amount of bleach to use as a sanitizer for food contact surfaces. 2. High temperature dish machine was not functioning at the time of inspection. Correction: **Issue corrected at the start of inspection - for violation #1** 1. Do not mix different chemicals together as chemicals may be non-compatible and can produce toxic byproducts that could be hazardous. Instructed staff to mix bleach and water to use as a chlorine sanitizer instead. 200 ppm chlorine residual detected from the new sanitizer. 2. Facility only has a 2-compartment sink which is filled with items at the time of inspection. Due to the volume of business, facility is to close until the high temperature dish machine is fixed, capable of reaching 71C at the plate level, before they can reopen. Closure order issued.

Comments

Follow-up inspection conducted for inspection report# KLAI-CKHQ3U Closure order rescinded. At this time, facility is allowed to do take-out or delivery only. Dining area is to remain closed at this time. Operator was able to clear the 2-compartment sink area and place a large container on top of the dishmachine and filled it with bleach and water mixture to make 200 ppm chlorine residual to use as a sanitize basin. Facility will be conducting manual warewashing. Dishes will be washed and rinsed in the first 2 sinks and the large basin will be used for sanitizing dishwares. Operator is to connect with the area Health Inspector to assess the situation after the dish machine is to be serviced this afternoon. Please correct all other cited violations noted in inspection report# KLAI-CKHQ3U.