INSPECTION REPORT Health Protection JELR-B58TNY

PREMISES NAME Zapoteca Mexican Grill & Seafood		Tel: (403) 618-3282 Fax:
PREMISES ADDRESS 15495 Marine Dr White Rock, BC V4B 1C9		INSPECTION DATE October 4, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jesse Spencer		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Upper dry storage room door is open. Corrective Action(s): Keep doors closed so pests cannot enter premises. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some food debris is accumulating on the floor under the dishwashing sinks. This may attract pests. Corrective Action(s): Clean floor in hard to reach areas. Empty garbage and recycling frequently. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Two door "cold" prep cooler is keeping air and food temperature of about 5-7C. This cooler is mainly used for produce but is being used to store some cheeses that are replenished frequently. There is also water at the bottom of this cooler. Corrective Action(s): Adjust this cooler (or service) to make sure all potentially hazardous foods are being stored at 4 C or colder. Violation Score: 3

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

Comments

Upright and two other line coolers are at 4 C or colder. Temperature records are being kept. **Fresh garlic in oil requires temperature control - store in fridge and store on ice by grill. Hand washing sinks have liquid soap and paper towels. Hot holding units - all food is >60 C. Reviewed food cooling procedures (ice water bath is used to cool quickly) and reheating procedures (reheated quickly on stove). Only reheat once. Chlorine sanitizer in spray bottle - ok. Dishwasher has final rinse of 50ppm chlorine - good. Cleaning - see above.