INSPECTION REPORT Health Protection 243010

PREMISES NAME Fiesta Loca Restaurant		Tel: (604) 393-3515 Fax: (604) 393-3608
PREMISES ADDRESS 26 - 5725 Vedder Rd Chilliwack, BC V2R 3N4		INSPECTION DATE May 28, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Helmut Lohr		NEXT INSPECTION DATE May 30, 2018
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: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed potentially hazardous food thawing at room temperature. Corrective action: Move raw meat to the cooler. Operator claims meat was at room temperature for less than 1 hour. Ensure food is thawed by the following methods: 1) Under refrigeration at 4c or less 2) Completely submerged in cold potable water with running cold potable tap water or water that is changed every 30 minutes 3) As part of the cooking process 4) by microwaving and immediately transferring to conventional cooking equipement. Improper thawing provides the chance for surviving bacteria to glow to harmful numbers and/or produce toxins. Corrective Action(s): Violation Score: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Observed cardboard being used to cover a sugar in a large container. Corrective action: Remove the cardboard and replace with a lid that is food grade, smooth, non-absorbent and easily cleanable to eliminate harbourage for microorganisms and other contaminants. Corrective Action(s): Violation Score: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Observed hot holding equipment that does not have an accurate thermometer equipped or present. Corrective action: Acquire a thermometer to ensure hot holding temperatures are 60c or greater to prevent the growth of pathogens. Discussed with operator adding a record of hot holding temperatures to temperature log that includes cooler/freezer temperatures Corrective Action(s):

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

Comments

Notes: -Ensure temperature logs for coolers, freezer and hot holding is recorded daily -Discussed manual dishwashing method with operator -Low temperature dishwasher measured at 100ppm chlorine at plate surface -No evidence of pest activity during time of inspection. -No conditions observed that support the breeding, harbourage of pests, or entry of pests -Overall cleanliness of premises is satisfactory -Chemicals, cleaners and simular agents are labelled and stored correctly -All hand sinks had liquid soap, paper towel and hot/cold running water -Observed adequate hand washing procedures from staff and at an adequate frequency -Staff demonstrates good personal hygiene and clean clothing -Operator has foodsafe level I certification. Informed operator of Foodsafe Level I expiration details. -Permit is posted in a conspicuous location -Beverage coolers measured at 3.2c and 3.7c -Standing cooler measured at 3.2c -Standing freezer measured at -19.2c -Thermometers present and displaying accurate temperatures in coolers and freezer. -Hot holding equipment measured as the following: 62.1c (pork), 64.1c (rice), 62.3c (pork) and 61.2c (sauce) -Food within cooler and freezer is covered and organized -Discussed cooking, hot holding, cooling and re-heating procedures of rice and hot holding food items with operator. -Prep cooler measured at 3.6c at bottom storage area and 3.3c at the insert level.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: 243010
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Food obtained from Sysco. Produce from market. Checked tortilla wraps, maria cookies, sour cream
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment