Fraser Health Authority



INSPECTION REPORT
Health Protection
MBEK-BBCTBG
PREMISES NAME
Sal y Limon Mexican Cuisine
Tel: (604) 358-2171
Fax:
PREMISES ADDRESS
10 - 2428 160th St
Surrey, BC V3Z 0C8
INSPECTION DATE
April 18, 2019
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Jose Cadeno
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8
Critical Hazards: Total Number: 1
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 1. Deep fried shrimp and fish stored in two small metal inserts (half full) were measured at an internal food temperature of 25 degrees C. Inserts were placed into oven by staff upon inspector arrival--oven was observed to be off.
2. Sliced cooked beef stored in larger metal food insert at hot holding table was measured at an internal temperature of 53 degrees C.
Corrective Action(s): Deep fried items noted above were discarded by staff. Sliced cooked beef was reheated and measured at an internal food temperature of at least 74 degrees C. Ensure that hot potentially hazardous foods are maintained at an internal food temperature of 60 degrees C or more. A time tracking system may be used for potentially hazardous foods stored at ambient temperature granted this proposal is submitted in writing and is approved by the Environmental Health Officer.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1. Ice scoop handle observed to be in contact with ice within the ice machine. *corrected*
2. Knife used for cutting burritos observed to be stored on top of shredded cabbage at preparation cooler. Handle was in contact with shredded cabbage. *corrected*
Corrective Action(s): Ice scoop removed from ice machine at time of inspection. Ensure that ice scoop is stored in a manner that prevents potential contamination of ice from the handle. Ice scoop may be stored in a clean, dry container on top of the ice machine. Ensure that knife is stored in a manner that protects food from potential contamination. Handle of knife is not to be stored in contact with food.
Violation Score: 3

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

Routine inspection conducted:

- Walk in cooler at 3 degrees C. Food is properly organized and covered.
- Large prep cooler at 4 to 5 degrees C (above) and 4 degrees C (below). In use at time of inspection.
- Small left prep cooler at 4 degrees C (above) and 3 degrees C (below)
- Small right prep cooler at 4 degrees C (above) and 3 degrees C (below)
- Back area under counter cooler at 0 degrees C (ambient)
- Front display case at 3 degrees C
- Beverage cooler at 4 degrees C
- Walk in freezer at -20 degrees C
- Thermometers available for cold holding units
- Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels
- High temperature dishwasher measured 74 degrees C at the utensil surface during the final rinse (minimum 71 degrees C at the utensil surface)
- Equipment and utensils in sanitary condition
- Quaternary ammonium compounds (quats) sanitizer available in labeled spray bottles at 200 ppm
- Staff personal items kept upstairs in a designated area
- FOODSAFE requirements verified at time of inspection. Certificate produced by staff on site expires in 2021.