INSPECTION REPORT Health Protection TABM-AB7NZH

PREMISES NAME Originals Cafe Mexicano		Tel: (604) 936-9069 Fax:
PREMISES ADDRESS 2231 Clarke St Port Moody, BC V3H 1Y6		INSPECTION DATE June 23, 2016	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Monica Garcia		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # FEMI-AB4PVS of Jun-20-2016 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Cold Potentially Hazardous Food (PHF) stored above 4C in prep cooler) Code 302 noted on Routine inspection # FEMI-AB4PVS of Jun-20-2016 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (QUAT sanitizer not reaching 200ppm (QUAT sanitizer was less than 50ppm) )

Comments

- Dishwasher final rinse temperature was 75 degrees C at the plate. - Premises is switching to the use of bleach solution as sanitizer. Please note: - Fresh solution must be made at the start of the shift and changed as needed i.e. when solution is dirty (~2-3hrs) - Concentration required is 200ppm (~1oz/gallon). Ensure that the bleach has not been sitting for two long as it looses its effectiveness. - Keep all wiping cloths soaked in the solution. - Do not use bleach and Quat solutions at the same time. - Talked to the person providing pest control service. They have signed up for servicing every two weeks. Report will be provided after every visit. Facility may reopen for business.