INSPECTION REPORT Health Protection TSTY-AVL28T

PREMISES NAME Sal y Limon Mexican Cuisine		Tel: (604) 358-2171 Fax:
PREMISES ADDRESS 10 - 2428 160th St Surrey, BC V3Z 0C8		INSPECTION DATE February 1, 2018	TIME SPENT 1.6 hours
OPERATOR (Person in Charge) Jose Cadeno		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 14

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Shredded pork for El Pastor dishes was measured at an average temperature of 10-14 C. Pork was stored in (large) upper insert trays of two prep line coolers. Staff stated this had been cooling for several hours. Corrective Action(s): Moved to smaller containers in coolers and/or freezers. Ensure all cooling follows the 6-hour cooling rule: 2 hours from 60 to 20 C, and a further 4 hours maximum from 20 C to 4 C. Do not place large volumes of dense foods in the insert trays of line coolers, as these are designed to hold food cold rather than cool it. Violation Score: 5

Non-Critical Hazards: Total Number: 3

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: A splash guard is required between the mop sink and the clean dish/pan racks, and has not yet been installed. Additionally, chemicals stored on the lower shelf of the rack must be moved to their own designated area/shelving. Corrective Action(s): Correct both issues by 8th February 2018. Violation Score: 3 209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Automated scent sprayer observed on shelving above food prep area in back kitchen. Corrective Action(s): Removed. Do not spray non-food chemicals in food prep areas, or any location where such action might contaminate food products. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): One paper cup, used as a scoop, was stored inside a bulk food bin. Additionally, several containers without handles were stored in other bins. Corrective Action(s): Removed during inspection. Ensure that all scoops left in bulk bins are purpose-designed food scoops, and are equipped with handles. Violation Score: 3

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

Comments

*General sanitation excellent. No evidence of pest issues observed during inspection. *Quat sanitizer available at 200ppm in several bottles checked. *High-temperature dishwasher reached a final sanitizing rinse temperature of 71.0 C at the plate level. Note: ensure temperature does not drop below this level. *Tools and utensils stored in excellent, clean condition. *Food stored off the floor and generally protected from contamination. *Dry storage areas maintained in tidy condition. *Hot holding units operating at 60 C or higher. *Discussed cooling procedures for large-volume sauces with manager during inspection. Temperature OK for sauces tested. *Cleaning/sanitizing procedures satisfactory for frozen drinks machines. *Front display cooler temperature satisfactory. All other cooler and freezer temperatures satisfactory (including walk-in units). Thermometers available. *Food Safe training requirements met at time of inspection. *Hand sinks equipped with warm water, liquid soap and paper towels. Staff hand washing practices satisfactory at time of inspection. *Discussed donair/rotisserie secondary cook step procedures with manager. Secondary cook step is performed while in use. All meat is cooked/chilled if whole cone is not used by end of shift. *Note: cold storage of salsa items in central area to be confirmed with Vancouver Coastal Health office.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: TSTY-AVL28T
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: 0.1 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