INSPECTION REPORT Health Protection ACHN-CQYTR7

PREMISES NAME Hugo's Mexican Kitchen		Tel: (604) 858-8123 Fax:
PREMISES ADDRESS 7101 Vedder Rd Chilliwack, BC V2R 4G3		INSPECTION DATE April 17, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE April 24, 2023
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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Strawberries observed in the inserts at the bar area to be moldy. Corrective Action(s): Staff discarded the strawberries. Please ensure all food served are free of unintented mold. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. A stack of bagged grains and beans observed to be stored directly on the floor. 2. Scoops for dry ingredients observed to either be handless or have handles contacting the food. Corrective Action(s): 1. (CORRECTED) Food must not be stored directly on the floor if it is not in pest proof containers. Staff poured the grain/beans in the respective bins. 2. Please acquire proper scoops to replace handless scoops. Please wash and sanitize the scoops that have handles contacting the ingredients. Please ensure staff are aware that they have to store the scoops in a way that the handles do not contact the ingredients. To be corrected by: Apr 18, 2023 Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Under counter cooler in dishwashing area ambient temperature measure 7-8C Corrective Action(s): Coolers must be able to maintain 4C or lower at all times. Please do not store potentially hazardous foods in these two coolers for longer than 4hours. Once 4hours is up, food must be discarded. For longer storage of food please use the other working coolers in the back. Please service cooler. To be corrected by: Apr 24, 2023 Violation Score: 3

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

Comments

- Handwashing station fully equipped with hot and cold running water, soap, and paper towels - All freezers at =<-18C - All coolers except the under counter in dishwashing area are at =<4C - All hot holding measured >=60C - QUAT sanitizer in spray bottle measure 200ppm - Low temperature dishwasher measure chlorine at 100ppm - Ice machine is clean and well maintained - Staff has valid FOODSAFE - No signs of pests - Temperature log is mostly maintained. Note: - Please ensure the First In First Out rule is followed. Observed staff topping up dry ingredient bins without removing old product first. - Food turnover discussed with operator as inserts aren't cover during the day for the prep cooler in the kitchen. Operator mentions that they have to refill the inserts twice a day. - Please ensure food in hot holding is occasionally stirred. Some food in hot holding measured much lower surface temperature compared to internal temperature. - Please ensure staff do not forget to log temperatures twice a day.