INSPECTION REPORT Health Protection AHEN-D29VUA

PREMISES NAME Mixylicious		Tel: (778) 800-9396 Fax:
PREMISES ADDRESS 1012 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE February 8, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yvonne Soriano		NEXT INSPECTION DATE February 09, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following food products were stored at room temperature on a steel dry storage shelf in the back area: -1 container with approximately 109 chicken balls. -1 container with 15 vegetable spring rolls -1 small container with cooked quail eggs. Staff informed these food products were held at room temperature for quality reasons. . Above-noted potentially hazardous food products were above 4 degrees C: -Chicken balls were at 17 degrees C internal temperature; stored at room temperature for more than 2 hours from receiving the product today according to staff and based on the receiving log. -Vegetable spring rolls were at an internal temperature of 28 degrees C; above 4 degrees C for less than 2 cumulative hours. -Cooked quail eggs were above 4 degrees C internal temperature for less than 2 cumulative hours. Corrective Action(s): -Staff discarded the chicken balls stored above 4 degrees C for more than 2 hours. -Staff transferred the vegetable spring rolls and cooked quail egg products above 4 degrees C for less than 2 cumulative hours to a refrigeration unit to store them at 4 degree C or less. . Ensure to store cold potentially hazardous food in the refrigeration unit at 4 degrees C or less immediately upon receiving it in accordance with the health approved food safety plan. This will prevent potential growth of harmful bacteria and/or toxin production in the potentially hazardous food products, and help prevent potential foodborne illness. Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was available in the front service area. Sanitizer pail was observed to be empty in the front service area. Corrective Action(s): Staff setup 100 ppm chlorine sanitizer in the front service area during the inspection. Ensure 100 ppm chlorine sanitizer is available in the front service area and back area to readily sanitize preparation surfaces/equipment. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in the back area was obstructed with a storage container containing lids. Corrective Action(s): Staff removed the container with lids from the handsink and re-arranged it on a wall-mounted shelf. Ensure handsinks are kept unobstructed and accessible for handwashing purposes. Violation Score: 5

Non-Critical Hazards: Total Number: 1

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit to operate was not posted in a conspicuous location of the food service establishment. Corrective Action(s): Ensure to post your permit to operate issued from Fraser Health in a conspicuous location of the food service establishment; Correct within 2 weeks. Violation Score: 1

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

Comments

Both handsinks (in the front service area and back area) were supplied with liquid soap, hot and cold running water, and single-use paper towels. Prep. sink was supplied with hot and cold running water. 3-compartment sink was supplied with hot and cold running water. Sink plugs were in use. 100 ppm chlorine sanitizer was available in the third compartment sink unit. 100 ppm chlorine sanitizer was available in a labelled spray bottle and sanitizer pail in the back area. Chlorine test strips were available. Potentially hazardous food is received pre-cooked from an approved source (Zoe Foods Ltd.). Pre-cooked refrigerated products (e.g. classic chicken inside cooler #1, pork sisig in cooler #2, beef caldereta in cooler #3, and yam inside cooler #3) were at 4 degrees C or less internal temperature. Refrigeration units (both single-door upright coolers, double-door upright cooler, two-door prep. cooler, two-door under-the-counter cooler) were at 4 degrees C or less. Beverage cooler temperature was satisfactory. Freezers (ice cream freezer, single-door small freezer, and two-door upright freezer) were at -18 degrees C or less. Note: One small refrigeration unit was empty of food stock, unplugged, and not in use. If this refrigeration unit is to be used for food storage, ensure it is monitored and maintained at 4 degrees C or less prior to stocking it with potentially hazardous food. Hot-held food (e.g. bilo bilo, arrozcaldo, dinuguan, and purple yam ube) were at 60 degrees C or hotter internal temperature. Hot-holding case was at or above 60 degrees C, and equipped with a thermometer. Ice machine and ice crusher was in a clean condition. Staff on duty held valid FOODSAFE Level 1 course training (expiration date: October 8 , 2028). If you have any questions, contact the Environmental Health Officer. Signature is not required due to COVID-19.