Fraser Health Authority



INSPECTION REPORT
Health Protection
236075
PREMISES NAME
Charlie's Mexican Restaurant		Tel: (604) 944-6731
Fax:
PREMISES ADDRESS
2517 St Johns St
Port Moody, BC V3H 2B3		INSPECTION DATE
July 20, 2016		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Carlos Acosta		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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation (CORRECTED DURING INSPECTION): Observed backdoor of the receiving area kept open during the inspection. Operator mentioned that he has door screen to keep flies out. Leaving the door opened can lead to entry of pest and potential pest issues (damage food source).
- Ensure back door is kept closed at all times or use screen door to prevent entry of pest (ex. mice, fruit flies). (corrected during inspection).
Corrective Action(s):
Violation Score:

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Observed obstructions in designated handsink in the kitchen. Operator mentioned that she usually uses 2 comp handsink to wash hands. Obstructions in hand sink indicate infrequent handwashing by staff. Handwashing is critical in preventing transmission of pathogens to food, which can lead to potential foodborne illness.
- Ensure there is no obstructions in the designated handsink to properly and frequently wash hands - Please use 2 comp sinks for dishes only.
Date to be corrected by: Immediately.
Corrective Action(s):

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

- Soap/paper towels, hot/cold wet at handsink.
- All cooler temperatures satisfactory (temperature gun).
1) Back fridge near receiving area: 4 deg C.
2) Beverage cooler: 4 deg C.
3: Coolers in kitchen: 4 deg C.
- All foods in coolers covered with lid or plastic wrap.
- All freezers functional and <= -18 deg C (temperature gun).
1) Main freezer -18 deg C in kitchen.
- Hot holding unit in kitchen >= 60 deg C.
- Approx. 6 dishes/items hot held. Probed ground beef (61 deg C), sauce (62 deg C). Other foods found to be all >= 60 deg C with temp gun.
- Chemical dishwasher had 50 ppm chlorine residual on rinse cycle. Test strips available. Test daily.
- Chlorine sanitizer in spray bottle at concentration 100 ppm used to sanitize food contact surfaces in the kitchen.
- Dry storage foods off ground at least 6 inches in pest proof containers.
- Washrooms maintained in sanitary condition, soap/paper towel available.
- Foodsafe certified staff on site, permit posted.
- General sanitation was satisfactory.
- No signs of pest activities.