INSPECTION REPORT Health Protection MKIM-C6VT87

PREMISES NAME Don Fito Mexican Salvadoran Restaurant		Tel: (604) 866-5951 Fax:
PREMISES ADDRESS 22356 Lougheed Hwy Maple Ridge, BC V2X 2T4		INSPECTION DATE September 15, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Adolfo Flores		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut vegetables (avocado and cucumber) stored above prep cooler inserts measured at 8C. Operator reports they were just placed there and relocated them to a working cooler. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer pail measure to be at 0 ppm chlorine. Operator resupplied sanitizer pail with 100 ppm chlorine at the time of inspection. Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station obstructed by wooden working table. Operator relocated wooden working table to allow access to the hand washing station at all times. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Hand washing station supplied with hot/cold running water, single use paper towels, and liquid hand soap - Hot holding unit 68C - Prep cooler 0C - Freezer -18C - Cooler 1C - All temperature control units equipped with thermometers - High temperature dishwasher had a final rinse of 73.5C on the dish surface - Food kept at least 6 inches from floor level - No sign of pests - General sanitation satisfactory NOTE: Obtain current FoodSafe certificate