INSPECTION REPORT Health Protection 259255

PREMISES NAME Salsa & Guacamole		Tel: (604) 597-0202 Fax:
PREMISES ADDRESS 13483 72nd Ave Surrey, BC V3W 2N7		INSPECTION DATE August 11, 2023	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Paola Hein		NEXT INSPECTION DATE 6 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 = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot held red salsa internal temperature at 52.1 C. Hot held green salsa internal temperature at 53.7 C Corrective action: Staff removed salsas from the steam stable to reheat on the stove top to at or above 74 C before returning to the steam table for hot holding at or above 60 C. Staff informed both salsa were below 60 C for less than 2 hours based on boiling of salsas prior to placing in the unit before lunch service. Temperature of the steam table (right) was increased, to ensure hot held food is Kept at or above 60C to prevent the growth, of pathogens and / or toxin production. Corrected During Inspection. Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink at Kitchen entrance was not supplied with paper towels and handsink beside hot holding unit was out of soap in the dispenser . Corrective action: Operator placed paper tower at the handsink nearest the kitchen entrance and refilled the soap at the steam table handsink. Ensure all handsinks have liquid soap, paper towels and hot / cold for running water to allow for proper hand hygiene practices that reduces the risk of spreading contamination from hands to food and food contact surfaces. Corrected During Inspection. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Surface Sanitizer Spray bottles with chlorine Sanitizer were not labeled Corrective action: Operator labelled each bottle with "Bleach" to indicate its contents so that the risk of contamination of food with bleach solution is reduced, preventing the misuse or mishandling of the sanitizer. Property labeled sanitizer bottles also enables staff to recognize and use the sanitizer effectively. Corrected During Inspection. Corrective Action(s): Violation Score: 3

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

Comments

Comments - Handsink in bar area and washrooms for staff use had hot/cold running waters liquid soap and paper towels - Staff observed washing hands properly and at adequate Frequency after handsinks were stocked. - Staff hygiene satisfactory: clean attire and hair coverings worn in Kitchen - Foodsafe level 1 trained staff onsite (expiry: Mar 17, 2027) - Food contact surface Sanitizer in Spray bottles achieved 100 to 200 pm chlorine - Use of clean cloths for Sanitizing surfaces reviewed with staff. High temperature dishwasher measured 74.5 C after final rinse (required: at or above 71 C at the plate level) - Dishwashing sink equipped with hot and cold ruining water. - Cleaned and sanitized equipment and utensils stored on clean shelves in a manner that protects them from contamination - In-use utensils washed and sanitized frequently (at least every 1 to 2 hours) - Utensils stored in food with handle not contacting the food - Equipment (blenders) and utensils (Knives, dishware, containers, etc) were clean when in storage. - Left side of cook line undercounter cooler at -2.2 C (required: at or below 4 C) - Undercounter freezer with glasses and ice cream at - 5.0 c (required: at or below -18 C) - Frigidaire freezer (white) at -20.0 C - Prep table undercounter at - 1. 6 C, Salsa and cheese in top inserts at less than 4.0 C - GE Stainless steel refrigerator top at 1.8 C and bottom freezer at - 19.2 C - Bar cooler (left) at 3.8 C , Right bar cooler at 1.4 C. - All refrigeration units were equipped with accurate thermometers - Hot held refried beans at 72.0 c - Thermometer available for checking hot held food temperatures. - Thawing performed in the microwave - Cooling performed in an ice bath. Procedures for both thawing and cooing reviewed with staff. - Chemicals stored in a closet not used for dry storage of food (only equipment and cleaning supplies) - Food in Storage (coolers, freezer and dry storage) were covered or in original sealed packaging and off the ground - Overall cleanliness of premises satisfactory: floors, walls and ceilings, and hood vents well maintained - No signs of pest activity observed during inspection. - Pest control company contracted every 2 weeks or as needed. - Health permit posted at front.