INSPECTION REPORT Health Protection KLAI-CNVRPC

PREMISES NAME Hugo's Mexican Kitchen		Tel: (778) 547-8835 Fax:
PREMISES ADDRESS 101C - 19181 Fraser Hwy Surrey, BC V3S 2V6		INSPECTION DATE February 9, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Daniel Garcia		NEXT INSPECTION DATE February 13, 2023
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot soup were noted in the hot hold units at 48.6C and 53.0C. Corrective Action(s): As per cook, the soup was cooked fresh this morning at around 9 AM and then transferred to the hot hold unit. Unsure why the temperature is below 60C. **Issue corrected at the time of inspection** The cook reheated both soup at the stove when issue was brought up. Immediately after cooking the soup, they must be placed into the hot hold unit right away. Monitor the temperature, if the hot hold unit is unable to maintain the soup temperature at above 60C, then there may be issue with the equipment itself and may need to be replaced. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: **Note: This is a repeated violation** No soap dispenser or soap available by the only handwash sink in the bar/ kitchen area. Corrective Action(s): As per staff, they are unable to find a soap dispenser that is able to fit by this handwash station. Handwash station must ALWAYS be stocked at all time with liquid soap and paper towel. This is ample space for a soap dispenser. Purchase a soap dispenser by the end of today and have one by this handwash station stocked with liquid soap at all time. Discussed with operator on the phone about the importance of maintaining the handwash station stocked at all time. Date to be corrected by: Immediately Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed the cook with gloves on hand and picking up her personal cell phone. During the call, she use the same hand to grab food (without utensils) for serving. Corrective Action(s): **Issue corrected at the time of inspection** Spoke to staff regarding this and have her wash hands and switch gloves. Cell phones are usually very unsanitary and to use the phone and then during the call to pick up food without handwashing and changing gloves in between is unacceptable. Personal items should not be stored in the kitchen/ food processing area and lack of handwashing is not an acceptable behaviour. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Improper dispenser, bowl with no handle, was noted stored within the ice machine. Corrective Action(s): Remove the bowl immediately and use an appropriate ice dispenser with a handle to avoid potential contamination of the ice. Date to be corrected by: Immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Excessive grease and carbon buildup noted on the fume hood. Dripping grease noted along the edge of the fume hood. 2. Dried of debris and buildup on the underside of the 2-compartment sink. 3. Dried on food debris noted along the bottom door gasket (interior) of the 2-door reach-in cooler. Corrective Action(s): Clean and sanitize the aforementioned areas and maintain in a sanitary condition at all time. Operator MUST instruct staff to remove the baffles on the fume hood and run it through the dishwasher for cleaning every couple days if not more often due to the size and usage of the kitchen. The buildup is not only a potential contamination to food but a serious risk for a fire hazard. Date to be corrected by: Feb 13, 2023 Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: **Repeated issue noted from the previous inspection** The 2-compartment sink in the kitchen area is still not installed flushed to the wall and no caulking has been installed around this area to avoid water from getting to the back of the 2-compartment sink. Corrective Action(s): Install caulking to the back of the 2-compartment sink and wall to avoid water from seeping behind. This was noted during the last inspection in October 2022 and has still yet to be corrected. This must be addressed by the next follow-up inspection. Date to be corrected by: Feb 13, 2023 Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff onsite in the absent of the operator has FOODSAFE level 1 or equivalent. Corrective Action(s): Operator has the responsibility to ensure that at least one person onsite must have FOODSAFE level 1 or equivalent at all time when food is being prepared or served. Date to be corrected by: March 9, 2023 Violation Score: 1

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

Comments

Routine inspection conducted today: Refrigeration units were noted at 4C. Freezer units were noted at -18C. 200 PPM chlorine residual detected in the bleach sanitizer spray bottle. High temperature dish machine was able to reach 71.1C at the plate level during the rinse cycle. No signs of pest activities noted during the inspection.