INSPECTION REPORT Health Protection JELR-CXTU6Z

PREMISES NAME Salsa Mexican Food		Tel: (604) 349-1826 Fax:
PREMISES ADDRESS 18 - 1 Ferry Causeway Delta, BC V4M 4G6		INSPECTION DATE November 22, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sukhdev Bhatti		NEXT INSPECTION DATE 1 Month
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] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 67

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small prep cooler air and food temperatures are at 49C (about 9C). This is in the temperature danger zone. No temperature records. Corrective Action(s): Immediately discard any higher risk PHFs stored at >40F (4C) for more than 2 hours. Store all higher risk foods (dairy, guacamole, etc.) at 40F/4C or colder. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small volume of cooked shredded pork is at about 122F. Corrective Action(s): Discard food if hot holding temperature of food falls below 140F (60C) for more than 2 hours (pork discarded during inspection). Measure food temperatures with an accurate clean probe thermometer. Your food safety plan for shredded pork to include: Hot hold at 140F or hotter, track time and discard after 2 hours if food temperature falls below 140F, or cool quickly to 40F. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Utensils, containers etc. are being washed and rinsed and dried. They are not being sanitized. Corrective Action(s): Wash (detergent and warm water), rinse (clean water), sanitize (2.5-5mL domestic bleach in 1 liter of water = 100-200ppm OR about 50mL in 1/2 sink), and air dry. Provide a dishrack for drying dishes and utensils. Sink plugs should be properly sized. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing sink is used to store food containers. Paper towels are not available to dry hands., Corrective Action(s): Paper towels provided during inspection but are stuck in dispenser. Keep hand sink clear and accessible to be used by staff and provide easy to use paper towels to dry hands . Restock soap and paper towels as needed. Violation Score: 15

Non-Critical Hazards: Total Number: 5

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Food safety plans require updating to include corrective actions. Time and temperature tracking is required. Corrective Action(s): Update your food safety plan and provide to Fraser Health. Keep daily records. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floors are not being kept clean. Shelves and ceiling of cabinets require cleaning (grease and dirt noted). Corrective Action(s): Thoroughly clean kitchen and follow a routine cleaning schedule. Clean in hard to reach areas. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden shelf above hand sink used to store containers is worn and not easy to clean. Corrective Action(s): Resurface the wood so it is impervious to moisture and can be cleaned. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler - air temperature is too high and food is not being kept cold enough. Corrective Action(s): Adjust, repair, service cooler and only use it to store higher risk foods (dairy, meat, refried beans, etc.) if it can keep food at 4C/40F. Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Sanitation plan not on site. Corrective Action(s): Update and provide copy of your sanitation plan and cleaning schedule. Violation Score: 1

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

Code 206 noted on Routine inspection # JELR-CV7SKB of Aug-30-2023 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: A small amount of pulled pork is in hot holding unit but in a container that is not immersed in hot water. Food temperature is below 140F (115 F measured). Correction: Update your food safety plan. If food temperature is below 140F /60C for more than 2 hours, discard food. Today, food is almost at 2 hour limit. Use or discard pulled pork after 2 hours. Inserts in steam table should be immersed in hot water to keep the food at the required temperature. Keep temperature records using an accurate thermometer.

Comments

Routine inspection of main kitchen. Food Safe training - operator on site has certificate (exp 2028). *Food safety plan, Sanitation plan/cleaning schedule - update and provide copy to Fraser Health. Large cooler - food temperature <40F/4C - ok. Keep daily records. *Smaller prep cooler - see above. *Hot holding - main steam table food is above 140F/60C. See above re time tracking for shredded pork. Cooking - beef - food temperature reached >165F. Currently close to 140F. Either keep hot above 60C or cool quickly (60-20C in 2 hours or less and 20-4C in 4 hours or less). Show procedures on your food safety plan. *Hand washing - see above. *Two sinks for utensil and pot cleaning - see above. *Cleaning - see above. *Wooden shelf above hand sink - see above. Hot water - ensure that there is enough hot water at all times to properly hand wash and clean. Pest control - clean as part of pest control plan. Monitor for pests. Copy of this report will be emailed to operator.