INSPECTION REPORT Health Protection 250190

PREMISES NAME Hugo's Mexican Kitchen		Tel: (778) 547-8835 Fax:
PREMISES ADDRESS 101C - 19181 Fraser Hwy Surrey, BC V3S 2V6		INSPECTION DATE September 2, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Daniel Garcia		NEXT INSPECTION DATE September 10, 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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Equipment/utensils/food contact surfaces not maintained in sanitary condition. Observation: Cooler/freezer handles, equipment handles were sticky and had food debris. Correction: Wash and sanitize the equipment and all handles. Ensure high touch surfaces are washed and sanitized frequently to prevent build up of grease. Rationale: Dirty handles can cross-contaaminate food handler and cause a food borne illness through food handling. Date to be corrected by: Today Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not properly washed and sanitized. Observation: Only 1 bleach spray bottle was present on site. Operator informed that the others had broken. The bottle also contained a very high concentration of bleach (>200ppm). Correction: Operator re-filled the bottle with a fresh solution of 200ppm chlorine residual. A new bucket of sanitizer was placed at the front area. Ensure all food preparation areas have sanitizer available at all times. Rationale: Adequate sanitizer levels ensure surfaces are properly sanitized to remove pathogens and toxins that can lead to a foodborne illness. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food not protected from contamination. Observation 1): a pile of cilantro was stored on the floor of the cooler in the kitchen. Correction: Operator moved the cilantro in a container. Rationale: Floor of the cooler is not a food contact surface that is sanitized frequently to prevent contamination. It can cross contaminate food and cause a foodborne illness. Observation 2): Pest proof container had missing lid. Correction: Operator replaced the lid. Ensure pest proof containers are closed when not in use. Rationale: Open containers can expose the food to contamination from shelves above or general dust/debris. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food premises not maintained in a sanitary condition. Observation: A lot of food debris was noted on the floor. Build-up of debris/grease was noted in hard-to-reach areas of the kitchen. Correction: do a thorough cleaning of the facility. Ensure food debris is not allowed to build-up create a weekly deep cleaning schedule to maintain sanitation. Rationale: Food debris on the floor can attract pests such as mice/rats or flies. Pests can contaminate food and cause a foodborne illness. Date to be corrected by: Today Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Equipment/utensils/food contact surfaces not in good working order. Observation: One of the preparation coolers in the kitchen has a broken door that falls off upon opening. Correction: Have the door repaired. Rationale: Broken cooler doors can leak out cooling - compromising the temperature control required to keep potentially hazardous food safe. Date to be corrected by: Sept 10, 2020 Corrective Action(s): Violation Score: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Refrigeration units and hot holding equipment lack accurate thermometers. Observation: None of the 8 cooling units had thermometers. No probe thermometer was available for hot holding units. Correction: Obtain thermometers for all units. Rationale: Having thermometers allows for the temperature monitoring which is a part of the HACCP plan to protect food safety. Date to be corrected by: Sept 10, 2020 Corrective Action(s):

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

Comments

Comments Temperatures Bar cooler #1: 3C Bar Cooler #2: 2C Bar cooler #3: 3C Glass drinks stand-up cooler: 4C Preparation cooler #1: top: 3C bottom: 4C Preparation cooler #2: 4C Preparation cooler #3: 3C Preparation cooler #4: 2C Reach-in ice cream freezer: -19C Hot holding unit: 71C Sanitation Hand sinks adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. High temperature dishwasher achieved 71C at dish surface after the final rinse cycle. Washroom was satisfactory. Ice-machine clean. scoop stored outside. water tray clean. Pest control No signs of pest activity noted. Administration FoodSafe level 1 certification requirements are met. Ensure copies of certifications are kept on site. Permit is posted. NOTE: Temperature logs not available. Ensure logs are kept on site and are updated. COVID Safety Tables are blocked for maintaining 2m distance. Contact tracing is occurring at the front for all customers. Serving staff is required to wear masks. Tables are being sanitized frequently.