INSPECTION REPORT Health Protection DSOG-BFYTZH

PREMISES NAME Union Latinos Food		Tel: (604) 367-6385 Fax:
PREMISES ADDRESS 13569 105A Ave Surrey, BC V3T 2A9		INSPECTION DATE September 13, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yorlenys Zuniga Morelo		NEXT INSPECTION DATE September 20, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Multiple large pots of cooked beans, seafood, rice being cooled at room temperature. - A large pot of cooked foods stored inside the upright cooler. Corrective Action(s): Portion out large pots of foods into smaller, shallow pans to facilitate faster cooling. Do not store large pots of cooked foods directly inside the coolers as this does not adequately cool the food. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Missing surface sanitizer in the main kitchen. - Significant build up of grease inside the upright cooler in the back (ie sliding doors, shelving rack) Corrective Action(s): - The staff prepared new surface sanitizer at 100ppm chlorine bleach concentration. Ensure to have surface sanitizer in the main kitchen at all times to sanitize counter tops and other food contact surfaces. Change out the sanitizer everyday to retain its effectiveness. - Clean the inside of the upright cooler. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A pot stored directly inside the handwashing sink. Corrective Action(s): Remove the item. This sink is designated to handwashing only. Allow easy access to this sink at all times to properly wash hands. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Multiple raw meats and fish stored on shelving unit directly on top of vegetables. Corrective Action(s): Store all raw meats in the lower shelves, below ready to eat vegetables. Store all vegetables in the upper shelves above raw meats and other raw proteins to protect from contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant build up of dirt, grease, and food debris in the following areas: - underneath the three compartment sink - around the grill/deep fryer/ stove top - behind chest freezers/upright coolers - underneath the shelving rack in the back of the kitchen Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule, especially in hard to reach areas. Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Missing daily temperature logs for coolers, freezers, and hot holding units. Corrective Action(s): Immediately begin daily temperature logs for all coolers, freezers, and hot holding units. This will be verified during the next routine inspection. Violation Score: 1 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: The thermometer inside the domestic upright cooler is broken. Corrective Action(s): Provide a working thermometer inside this cooler. Correct by: One week. Violation Score: 1

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

Comments

- General sanitation needs improvement. See violation above. - All handwashing stations supplied with cold/hot running water, soap, and paper towels. - High temperature dishwasher achieved 71C at the plate's level during the final rinse cycle. - Three compartment sink available for manual warewashing. - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm (6inches) off the floor to facilitate cleaning. - No signs of pest activity at the time of the inspection. A professional pest control company inspects the premises on a monthly basis. The latest report reviewed. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature control: - All coolers: < or = 4C - All freezers: < or = -18C - Hot holding unit: > or = 60C