INSPECTION REPORT Health Protection 258760

PREMISES NAME Guacamole Mexican Grill		Tel: (604) 580-0840 Fax:
PREMISES ADDRESS A - 10671 King George Blvd Surrey, BC V3T 2X6		INSPECTION DATE August 25, 2022	TIME SPENT 3 hours
OPERATOR (Person in Charge) Marvin Magana & Rosa Magana		NEXT INSPECTION DATE September 08, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Vegetable dicer that was stored away was observed to have dried food debris. Corrective action: Staff member disassembled the dicer and cleaned and sanitized the dicer during the inspection. Ensure to clean and sanitizer the dicer after use. Health rationale: Build-up of food debris on dicers may contaminate other foods and may lead to a potential food borne illness. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher did not detect any sanitizer (chlorine). The sanitizer bottle was empty and the ball plug was not plugging the drain, which let all sanitizer and detergent down the drain before reaching the plates inside the dishwasher. Corrective action: Staff member replaced the sanitizer bottle with a new bottle and placed the ball plug in the drain. Chlorine sanitizer was detected at 50ppm. Staff member re-sanitized the previously washed tray of plates and utensils. Ensure to monitor the level of sanitizer in the bottles and to ensure the plug is in place when the dishwasher is in use. Ensure chlorine is dispensing at 50ppm (minimum). Health rationale: food contact surfaces must be properly sanitized to reduce pathogen growth and/or toxin production. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The front hand sink basin had utensils on it (spoons). Corrective action: Staff member removed the utensils from the handsink. Ensure to keep the handsink basin free of clutter. Health rationale: All handsinks must be easily accessible. Handsinks full of utensils may discourage staff from properly washing their hands which may lead to a potential foodborne illness. Corrective Action(s):

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw chicken in containers were placed on top of cooked curries and soups in the walk-in cooler. Corrective action: Staff member placed the raw chicken containers at the bottom rack away from ready-to-eat food. Health rationale: Raw chicken may fall and directly contaminate ready-to-eat foods underneath and may lead to a potential food borne illness. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas were observed to an accumulation of food and debris. 1. Under the 3-compartment sinks. 2. Under and near the stoves. 3. Under the prep cooler next to the stoves. Corrective action: Clean the above mentioned areas. Ensure to clean hard to reach areas regularly and frequently. Health rationale: Food and debris build-up may attract potential pests and may contaminate food. Date to be corrected by: 2 weeks Corrective Action(s): Violation Score: 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A floor tile was missing near the front ice-machine. Corrective action: Replace the floor tile. Ensure the premises is operated according to the approved plans. Health rationale: Operating the facility according to the approved plans will facilitate food safety and sanitation. Date to be corrected by: 2 weeks Corrective Action(s): Violation Score:

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

Comments

Routine inspection was conducted. The following was observed. 1. Temperature All coolers (walk-in, upright and prep coolers) were at or below 4C. All freezers (upright freezers) were at or below -18C. Hot held food at or above 60C. All cold holding units are equipped with thermometers. Temperature logs are available but not up to date. Recommend maintaining the temperature logs. 2. Sanitation All handwashing stations were supplied with hot and cold running water, liquid soap and paper towels. 3 compartment sink with drain plugs available. QUATs sanitizer at the dispenser at 200ppm. QUATs in spray bottles at 200ppm. Ensure to keep spray bottles at the kitchen are a tall times to sanitize food contact surfaces. Ice machine is maintained in a sanitary condition. 3. Storage All foods were covered to prevent contamination. All food were stored at least 6 inches above floor. General storage of equipment is satisfactory (above the floor at least 6 inches), however attention must be given to properly organizing items to avoid contaminating food items. 4. Pest activity No visual signs of pest activity noted during the inspection. Pest control program is in place on a monthly basis. 5. Administrative FOODSAFE level 1 equivalent staff was on duty (expires Oct 27, 2024). Permit was posted.