INSPECTION REPORT Health Protection DSOG-BKZUVP

PREMISES NAME Union Latinos Food		Tel: (604) 367-6385 Fax:
PREMISES ADDRESS 13569 105A Ave Surrey, BC V3T 2A9		INSPECTION DATE January 20, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yorlenys Zuniga Morelo		NEXT INSPECTION DATE January 27, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Significant mouse droppings observed in the following areas: - in the mechanical room - around the water heater - behind the chest freezers - behind the upright freezer - underneath the shelving rack along the back wall of the kitchen - underneath the counter at the POS station Corrective Action(s): Immediately call the professional pest control company for cleaning and removing droppings. Mouse traps must be installed throughout the kitchen as part of your pest control management system. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant build up of grease, dirt in the following areas: - behind chest freezers - behind upright freezer - underneath shelving units in the dry storage room - on sliding doors of the upright cooler - floor at the front counter - underneath the sinks Corrective Action(s): Clean the areas noted above. Implement a regular deep cleaning schedule and update your Sanitation Plan. Submit to the health inspector. Violation Score: 3

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

Comments

- General sanitation needs improvement. See violation above. - All handwashing stations supplied with hot/cold running water, soap, and paper towels. - High temperature dishwasher achieved 71C at the plate's level during the final rinse cycle. - Surface sanitizer available in spray bottles at 100ppm chlorine bleach concentration. - Three compartment sink available for manual warewashing. - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm off the floor to facilitate cleaning. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature control: - All coolers: < or = 4C - All freezers: < or = -18C - Hot holding units: > or = 60C - Daily temperature log available and kept up to date. Verified at the time of the inspection.