Fraser Health Authority



INSPECTION REPORT
Health Protection
MBEK-BJ9UBU
PREMISES NAME
Sal y Limon Mexican Cuisine
Tel: (604) 358-2171
Fax:
PREMISES ADDRESS
10 - 2428 160th St
Surrey, BC V3Z 0C8
INSPECTION DATE
November 25, 2019
TIME SPENT
1.75 hours
OPERATOR (Person in Charge)
Jose Cadeno
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): High temperature dishwasher unable to reach a minimum sanitizing temperature of 71 degrees C at the utensil surface during the final rinse. Maximum temperatures of 59 to 66 degrees C were measured over five cycles.
Corrective Action(s): Technician arrived on site and adjusted dishwasher. Dishwasher achieved a final rinse temperature of over 71 degrees C for multiple cycles. Ensure all equipment/utensils/dishes are rewashed and sanitized through the dishwasher. Dishwasher should be checked daily to ensure minimum temperature requirements are being met.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Raw chicken stored above box of whole tomatoes in walk in cooler. Note: Raw chicken in large bin.
Corrective Action(s): Raw chicken relocated so that it is not stored above ready-to-eat foods. Ensure raw foods are stored away from and not above any ready-to-eat foods. It is recommended to reorganize walk in cooler and label shelves.
Violation Score: 3

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

Routine inspection conducted:

- Walk in cooler at 4 degrees C
- Large prep cooler at 4 degrees C (above and below)
- Small left prep cooler at 1 degrees C (below, minimal food storage in upper inserts)
- Small right prep cooler at 2 degrees C (above) and 3 degrees C (below)
- Back area under counter cooler at 3 degrees C (ambient)
- Front display case at 4 degrees C
- Beverage cooler at 4 degrees C
- Walk in freezer at -19 degrees C
- Thermometers available for cold holding units
- Probe thermometer available on site for internal food temperature checks
- Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels
- Quaternary ammonium compounds (quats) sanitizer available in labeled spray bottles at 200 to 400 ppm
- General sanitation excellent. Areas including interiors of cooler, doors, ventilation canopy, floors, walls, and cabinets appear to be cleaned on a regular basis.
- Staff personal items kept upstairs in a designated area
- Permit posted