INSPECTION REPORT Health Protection JGUU-CPJRNT

PREMISES NAME Union Latinos Food		Tel: (604) 367-6385 Fax:
PREMISES ADDRESS 13569 105A Ave Surrey, BC V3T 2A9		INSPECTION DATE March 2, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yorlenys Zuniga Morelo		NEXT INSPECTION DATE 3 Months
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: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed a staff spraying utensils (spoons, knives, etc.) and polishing them with a yellow towel. All food contact surfaces are to be washed and sanitized using the dishwasher and air dried. Utensils removed to be washed and sanitized again at this time. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Observed a bag of onion stored directly on the floor by the back exit. The bag was relocated at this time. 2. Observed a can of Raid spray in the kitchen. It was removed at this time. Corrective Action(s): Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Observed rodent droppings behind the grill. Corrective Action(s): Clean and sanitize area behind the grill, deep fryer, etc. Correct this by: 1 week. Violation Score: 3

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

Comments

Routine inspection conducted: Hand washing station is fully equipped with hot and cold running water, liquid soap and paper towels. General sanitation is adequate (see an exception in the violation section regarding rodent droppings). All coolers measured at 4C or less. All freezers at adequate temperature. Food contact surfaces sanitizer measured at 200 ppm chlorine. Hot holding (rice) measured at 60C or higher. Observed cooking steps. No issues noted at this time. Observed good personal hygiene practices from staffs. High temperature dishwasher's sanitizing cycle reached 71C at the plate level after four cycles. Please ensure to pre-heat your dishwasher as a part of morning opening routine. Operator with valid FOODSAFE level 1 was on site. Note: Pest control reports are to be stored on site for review. Pest control reports will be reviewed in a subsequent visit.