INSPECTION REPORT Health Protection DWAG-B9KUTU

PREMISES NAME Hugo's Mexican Kitchen		Tel: Fax:
PREMISES ADDRESS 101C - 19181 Fraser Hwy Surrey, BC V3S 2V6		INSPECTION DATE February 20, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Daniel Garcia		NEXT INSPECTION DATE 1 Month
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 2 knives observed to be to be stored in the gap between the prep table and prep cooler. Food debris observed on both knives. Corrective Action(s): Stored knives on the magnetic knife strip as the as area between prep table and prep cooler can not be cleaned and sanitized properly. Cleaned and sanitize both knives before using them. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No surface sanitizer available at the time of inspection. Chlorine sanitizing spray bottle in the kitchen measured at 0 ppm chlorine solution. Corrective Action(s): Discard and refill the chlorine sanitizing spray bottle and ensure 200 ppm chlorine solution is available for use (1 teaspoon of bleach to 1 liter of water). Clean and sanitize all surface food contact surfaces with the newly made sanitizing spray bottle. Violation Score: 9

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Soda pop gun stored with ice used for drinks in the front bar area. Staff stated the soda pop gun was broken and it had not been used recently. 2. Tong used for handling dry food product observed stored on top of the dry food container. Dirt/food debris observed on the lid of the dry food container. Corrective Action(s): 1. Remove the soda pop gun from the premise or alternatively install a holder for it. Never stored soda pop gun with ice used for drinks. Correct by: today. 2. Obtain a smooth, non-porous container to store tongs used for handling dry food prodcuts. Clean and sanitize the tong before using it. Correct by: immediately. Violation Score: 5 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris / dust build up observed on the kitchen floor and shelving units above the dishwasher. Corrective Action(s): Clean the above mentioned area and any hard to reach areas. Follow your sanitation plan for daily, weekly and monthly cleaning. Correct by: Feb. 22, 2019. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Chlorine sanitizing spray bottle was not labelled at the time of inspection. Corrective Action(s): Label the chlorine sanitizing spray bottle for easier identification. All chemical containers on site must be labelled with the name of its chemical content. Correct by: immediately. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: 2 prep coolers and under the counter cooler lack accurate thermometers. Corrective Action(s): Obtain an accurate thermometers for each for the coolers mentioned above. Correct by: Feb. 22, 2019 Violation Score: 1

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

Comments

Routine inspection: - Coolers (2 prep coolers, under the counter cooler and stand-up cooler) maintained at 4C or less. - No freezer available on site. - Hot potentially hazardous foods hot held at 68C. - High temperature dishwasher registered 74C at the plate level during the final rinse cycle. - Hand washing station provided with hot/cold running water, liquid soap and single use paper towels. - Ice machine maintained in sanitary condition. - No pest activities observed. Note: Maintain temperature logs for all coolers on site. Obtain another sanitizing spray bottle for the front bar area. Email a scan copy of your FOODSAFE LEVEL 1 certificate to the Environmental Health Officer.