INSPECTION REPORT Health Protection 244636

PREMISES NAME Mercado		Tel: (778) 991-3109 Fax:
PREMISES ADDRESS 16 - 2565 Barnet Hwy Coquitlam, BC V3H 4E2		INSPECTION DATE August 10, 2020	TIME SPENT 3 hours
OPERATOR (Person in Charge) Estaban Cuevas		NEXT INSPECTION DATE August 11, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Meats, rice and beans are reheated in a hot holding unit. Beans (13.6C), rice (30.6C), and meats (chicken (40.6C0, pork (39.4C) observed during time of inspection. No probe thermometer present for the operator to confirm internal temperature. Food was just moved from the line cooler to the hot holding unit for service. Reheated foods must reach an minimum internal temperature of 74C before being hot held at </=60C to kill any potential pathogenic bacteria. All foods must be reheated to 74C or higher in less than 2 hours. Operator voluntarily moved all foods in hot holding units to the kitchen for reheating. Obtain probe thermometer to check temperatures. Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Uncooked sausage (probed) at 8.9C and home made sauces at 9.1C being stored in the stand up cooler. Operator indicated food has been storing in the stand up cooler for more than 4 hours. Foods stored >4C are prone to bacterial growth. throw out the listed items. Operator voluntarily discarded the listed items. Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Observed containers being hand washed using detergent and rinsed without a sanitation step for food storage. All equipment/utensils and food contact surgaces must be sanitized before being used again with proper sanitizing solutions (200ppm Quats available on site). All containers must be sanitized to kill bacteria before being used to store food. Date to be corrected by: Immediately Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of food debris and blood stains on the floor in the walk in cooler. Build up of dust in the dry storage areas and near the hot water tank. Ensure these areas are maintained and cleaned on a regular bases to prevent contamination. Clean and maintain the mentioned areas. Date to be corrected by: tomorrow Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Stand up cooler containing home made sauces at 8.9C. refridgeration unit must maintain temperatures of </=4C to ensure cold potentially hazardous foods are mainted below 4C. Do not store PHF in this unit until temperature of </=4C can be maintained. Operator called the technician. Date to be corrected by: tomorrow Corrective Action(s): Violation Score: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): Employees on site had no FoodSafe certificate Operator with foodsafe arrived on site during the time of inspection. One person must be present on site during operation with food safe training and certification. Date to be corrected by: Corrected during inspection Corrective Action(s):

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

Comments

All hand wash stations are equipped with hot/cold water, soap and paper towels. - All other refridgeration units are at </=4C - Walk in freezer at </=-18C - Sanitizer bottle present with 200ppm of QUATS concentration - Manual dishwashing done on site with QUATS at 200ppm available - general sanitation is satisfactory in areas not mentioned in the report - No pest observed during the time of inspection - Permit at visible location - No COVID-19 safety plan on site. *Asked operator to provide a COVID-19 safety plan and email to Fatemeh.Emami@fraserhealth.ca Recommend operator to place tape on the ground to mark 2m distances.