INSPECTION REPORT Health Protection AKAO-CDDSYP

PREMISES NAME Cielito Lindo		Tel: (604) 539-5222 Fax:
PREMISES ADDRESS 20491 Fraser Hwy Langley, BC V3A 4G3		INSPECTION DATE April 11, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wendy Victoria Banegas		NEXT INSPECTION DATE 6 Months
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Liquid dish detergent found in the soap dispenser located at the sink in the main kitchen Corrective Action(s): Ensure to use only the liquid soap for hand washing purposes Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw eggs and tilapia fish found stored above salads and other ready to eat salsa and sauces. Corrective Action(s): You must store any raw meats, poultry, eggs and fish on the bottom shelf below any ready to eat foods or vegetables ( Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Noticed floor paint chipping off exposing the concrete in the kichen Corrective Action(s): Resurface or repaint ( epoxy paint) the kitchen floor to make it non-absorbent and easy to clean ( By April 30, 2022). Violation Score: 1

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

Comments

* Ensure cooked rice are cooled in shallow stainless steel pans for cooling. Transfer rice to the cooler within 2 hours. Do not leave cooked rice at room temperature for more than 2 hours. Sliding door cooler< 4 C Upright freezer < -18 C Beverage cooler < 4 C Hot holding of refried beans, shredded pork and chicken > 60 C. Bleach sanitizer available. Ensure to mix 1 ounce of bleach per gallon of water for sanitizing dishes. In addition, wiping cloths must also be stored in bleach sanitizer solution ( 1 oz per gallon= 200 ppm chlorine). General sanitation is satisfactory.