Fraser Health Authority



INSPECTION REPORT
Health Protection
ATHP-AT4TSH
PREMISES NAME
Ole Ole Mexican Deli		Tel: (604) 525-7435
Fax:
PREMISES ADDRESS
831 12th St
New Westminster, BC V3M 4K4		INSPECTION DATE
November 14, 2017		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Raul Senties		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Low (≤15) Total Score = 5
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
312 - Items not required for food premises operation being stored on the premises [s. 18]
Observation: Many items kept in the storage area are not being used for the restaurant and must be removed. They could also provide harbourage for pests.
Corrective Action(s): 1 month.
Violation Score: 5

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

All coolers were < 4 C.
All freezers were < -18 C.
Dishwasher had 50 ppm chlorine during the final rinse cycle.
No evidence of pests.
Sanitation in the kitchen was satisfactory.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ATHP-AT4TSH
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.15 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment