INSPECTION REPORT Health Protection DWAG-BE4TB3

PREMISES NAME Hugo's Mexican Kitchen		Tel: Fax:
PREMISES ADDRESS 101C - 19181 Fraser Hwy Surrey, BC V3S 2V6		INSPECTION DATE July 15, 2019	TIME SPENT 1.25 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Two knives were stored in the gap in between the two prep coolers in the kitchen. The area was not in a sanitary condition. Corrective Action(s): Wash and sanitize the aforementioned knives. Do Not stored knives in between gaps. Knives must be stored in a properly sanitized food grade container or on the magnetic knife rack. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No hard surface sanitizer on site at the time of the inspection. Sanitizer measured from the spray bottle at 0 ppm chlorine sanitizer. No bleach available on site Corrective Action(s): Operator brought a bottle of bleach and filled the spray bottle with 200 ppm bleach sanitizer. Clean and sanitize all food contact surfaces. This is a repeated violation. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Cold water switch for the bar area hand washing station was missing. Corrective Action(s): Replace the cold water switch and ensure cold water is easily accessible from this hand washing station. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food debris and dust at the kitchen floor and shelving units. Corrective Action(s): Clean the floor and shelving untis in the kitchen. This includes any hard to reach aread under and in between coolers. Correct by: today. Violation Score: 3

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

Comments

Routine inspection: - Coolers (prep, under the counter) maintained at 4C or less. - No freezer used on site. - Hot potentially hazardous food hot held at 68C - Hand washing station in the washroom provided with hot/cold running water, liquid soap and single use paper towels. - High temperature dishwasher registered 73C at the plate level. - Ice machine maintained in the sanitary condition. - Dry food item stored off the ground. - No pest activities observed at the time of the inspection. Temperature records sporadically maintained. Temperature records must be maintained on a daily basis and available for review during inspection.