Ay Chihuahua Mexican Food
1726 152nd St, Surrey · Restaurant
25 inspections
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Back door propped open with objects which does not prevent access from unauthorized persons in the area
- Corrective Action(s): Close back door when not in use
- Violation Score: 3
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Staff was observed washing and rinse the vegetable cutter without performing the sanitizing step.
- Corrective Action(s): Sanitize the vegetable cutter with 100 ppm bleach sanitizer. Food equipment must be sanitized after wash and rinse to eliminate potential pathogens.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Waste oil from deep fryer was stored in a metal container beside canned food.
- Corrective Action(s): Move the waste oil container away from my food storage space to protect the food from potential contamination. Correct by: Immediately.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher dispensed 0 ppm chlorine sanitizer at the plate level. Chlorine stock bottle observed to be empty and operator switched the bottle at the time. 100 ppm chlorine sanitizer measured from the plate level after the switching.
- Corrective Action(s): Clean and sanitize all utensils and plates in the kitchen manually or through the dishwasher. Ensure chemical stock bottles are checked frequently and changed if required.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Two bleach sanitizer buckets measured with less than 50 ppm in concentration. 100-200 ppm is required to properly sanitize food contact surfaces.
- Corrective Action(s): Staff discarded and refilled the buckets with 100 ppm bleach sanitizer. Clean and sanitize all food contact surfaces at the front serving area.
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation (CORRECTED DURING INSPECTION): Staff on stated the low temperature dishwasher is not working properly and waiting to be serviced.
- Corrective Action(s): Service / fix the dishwasher to ensure 50-200 ppm bleach sanitizer is dispensed at plate level. Facility must limit to single use serving plates and utensils for now. Correct by: Jun 7, 2022.
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Three missing ceiling tiles observed at the back kitchen area.
- Corrective Action(s): Install ceiling tiles at the back kitchen area to ensure ceiling is covered. Correct by: Jun 17, 2022.
- Violation Score: 1
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: In operator's absence, no staff on duty has valid FOODSAFE Level 1 or equivalent. This is a repeated violation.
- Corrective Action(s): At least one staff must take and pass FOODSAFE Level 1 course or equivalent. Enforcement actions such as correction order and ticket will be issued if this violation is repeated again in the future. Correct by: Jun 30, 2022.
- Violation Score: 1
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Plastic buckets used to store utensils observed with debris on the bottom and not maintained in sanitary condition.
- Corrective Action(s): Clean and sanitize the buckets and all utensils stored inside. Ensure all utensil containers are maintained in sanitary conditions at all times.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Back kitchen bleach sanitizer was mixed with detergent and foaming was observed on the solution.
- Corrective Action(s): Do not mix bleach with detergent as this will affect the effectiveness of bleach sanitizer. Discard the solution and refill it will 200 ppm bleach sanitizer.
- Violation Score: 5
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION): Soiled reusable cloth observed beside hand washing station in staff washroom.
- Corrective Action(s): Do not use or store reusable cloth near the hand washing station. Single use paper towels must be used after washing hands.
- Violation Score: 5
- 104 - Permit not posted in a conspicuous location [s. 8(7)]
- Observation: Health permit was not posted at a conspicuous place. Staff unable to locate the permit at the time.
- Corrective Action(s): Obtain the health permit and post it in a conspicuous location. If lost, contact our billing department for a replacement. Correct by: June 23, 2021.
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Accumulation of grease and dust observed at the following locations:
- - Under the sandwich cooler and stove.
- - Under the storage rack at the back kitchen.
- Corrective Action(s): Clean the aforementioned areas. Follow your sanitation plan for regular cleaning schedule. Correct by: Jun 20, 2021.
- Violation Score: 3
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Observation: Bar cooler was missing an accurate thermometer inside.
- Corrective Action(s): Obtain an accurate thermometer for the bar cooler to ensure temperature can be monitored properly. Correct by: June 18, 2021
- Violation Score: 1
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: Staff on duty did not have a valid FOODSAFE Level 1 or equivalent during operator's absence. This is repeated violation.
- Corrective Action(s): During operation, at least one person working on site must have a valid FOODSAFE Level 1 or equivalent. Future violations will result enforcement actions such as correction orders and/or violation tickets. Correct by: today.
- Violation Score: 1
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Rag used for cleaning food-contact surfaces soaked in water with cleaning agent.
- Corrective action: Discard water and refill bucket with 100ppm chlorine solution. All rags must be soaked in this sanitizer when not in use. This is required to prevent pathogen growth on the rags. Operator filled bucket with 100 - 200 ppm bleach solution.
- Corrective Action(s):
- Violation Score:
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: 1) No hot water available at hand-washing sink in front area. Hot water is shut off as there is leaking issue.
- Corrective action: Turn on the hot-water and place container in bottom to collect leakage water. Repair the faucet to fix leakage issue. Hot water is required at hand-washing station to remove grease and allow adequate hand washing.
- Date to be corrected by: 2 days
- 2) The second hand washing station in front area does not have soap. Handwashing station in back area also lacks liquid soap.
- Corrective action Replenish liquid soap at this sink immediately. Liquid soap is required to wash hands adequately and remove contaminate. Operator did this at time of inspection.
- Corrective Action(s):
- Violation Score:
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Raw vegetables stored in boxes on floor in walk-in cooler.
- -Open can of chipoltle sauce observed in walk-in cooler.
- -Egg stored above tortilla in walk-in cooler.
- -Raw meat stored above tortillas in freezer.
- -Sour cream container reused as measuring container and stored in dry grain bin. Scoop also stored in dry grain bin.
- Corrective action:
- -Store boxes of raw vegetables at least 6 inches off the floor to prevent food contamination and facilitate cleaning.
- -Open sauce can discarded. Once cans are opened content must be transferred into a food grade container to prevent chemical contamination of the food.
- -Raw eggs are potentially contaminated and must be stored below ready to eat food, fruits & vegetables to prevent their potential contamination in case the egg falls and cracks on them. Operator moved the eggs to a lower shelf at time of inspection.
- -Raw meat must be stored below ready to eat foods, vegetables or fruits. Operator to reorganize freezer and place meats at lower levels to prevent droppings of meat from contaminating other foods.
- Date to be corrected by: 1 day
- -Stop the use of sour cream container for measuring purposes. Obtain and use food grade containers instead. This is required as sour cream container are single-use and cannot be adequately washed and sanitized.
- Corrective Action(s):
- Violation Score:
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation (CORRECTED DURING INSPECTION): Back door left open at time of inspection.
- Corrective Action: Operator closed back door at time of inspection. Back door must be kept closed at all times to prevent entrance of pest. Operator can install screen door to allow air circulation.
- Corrective Action(s):
- Violation Score:
- 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
- Observation: No staff on premise has FOODSAFE certification or equivalent.
- Corrective action: At least one staff on premise must have FOODSAFE level 1 certification or equivalent at all times. This ensures staff have food safety knowledge to handle food safety.
- Date to be corrected by: 1 month
- Corrective Action(s):
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Raw eggs are stored on the middle shelf inside walk-in cooler
- Corrective Action(s): Store raw eggs on bottom shelf to prevent contamination
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Handwashing station at the front near cash machine was lacking paper towel at the time of inspection
- Corrective Action(s): - Replace paper towel immediately
- - Get the paper towel rolls that fit the dispenser and ensure that all handsinks are aadequately stock
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Few pest droppings observed in the back area near washroom
- Corrective Action(s): - Remove droppings, clean the area and sanitize the area with bleach solution (100ppm)
- - Please email the recent pest control company report to the area EHO
- Violation Score: 3
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: None of the staff member present on site at the time of inspection has FOODSAFE level 1 training
- Corrective Action(s): Esnure that ain operator's absence, atleast one staff member who has FOODSAFE level 1 training or equivalent is present
- Violation Score: 1
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Food contact surface sanitizer measured at 0ppm chlorine residual concentration at the front and back kitchen area
- Corrective Action(s): Prepare fresh solution , ensure that the concentration is measured at 100ppm chlorine residual
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: dishwasher is not working, the sanitizer concentration during final rinse cycle is measured at 0ppm
- Corrective Action(s): - Service the dishwasher
- - Ensure that the concentration of sanitizer during final rinse cycle is measured at atleast 50ppm
- - Runall dishware and utensils through the dishwasher once it is serviced.
- Violation Score: 15
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Handwashing station at the front area is blocked completely with dishes
- Corrective Action(s): - Do not leave any dishes or utensils in the handwashing stations and ensure that it is always available for handwashing
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Pest droppings are observed throughout the premises (see violation 306 for details)
- Corrective Action(s): - Remove all droppings
- - Clean and sanitize the area with 200ppm chlorine sanitizer
- - Hire a pest control company to access the situation and take necessary control actions
- Violation Score: 9
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: - Broken tile observed near the back exit door
- - Broken tiles in the hot water tank room
- - Gaps observed near walk-in cooler
- Corrective Action(s): - Seal all gaps and crevices, replace broken tiles
- - Assess the interior and exterior of the premises for any gaps and holes. Seal all gaps
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Pest (rodent) droppings are observed in the premises at following areas:
- - Back area near exit door, washrooms
- - Hot water tank area
- - Under two compartment and beside dishwasher
- - Front area for the storage of take out containers
- Corrective Action(s): - Remove droppings and clean and sanitize all areas with 200ppm chlorine concentration
- Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Dishwaher is not working, measured dispensing 0ppm chlorine at the time of inspection during final rinse cycle
- Corrective Action(s): - Call for service
- - Ensure that dishwasher dispenses atleast 50ppm chlorine residual during final rinse cycle
- Violation Score: 9
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Sanitizer solution in the red bucket near handsink at the front is measured at 0ppm chlorine residual
- Corrective Action(s): - Fresh solution prepared is measured at 100ppm chlorine solution
- - Prepare fresh solution on regular basis
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: - Jars are used to scoop food from bulk bins
- Corrective Action(s): - Provide proper scoops with handles and ensure that the handle does not come in contact with food.
- Keep all food items covered to protect from contamination
- Violation Score: 3
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Front prep. cooler at 8.7 C;
- Corrective Action(s): Immediately. Adjust temperature of the cooler or repair (Must be < = 4.0 C);
- Keep small amount of food/for 1h only to use;
- Keep food in a different cooler;
- Violation Score: 15
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation: Paper towel is not available near the front corner hand washing sink;
- Corrective Action(s): Ensure that paper towel is available near the hand sink;
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Accumulation of grease and dust on the fan hood; food debris on the floor under the front storage shelf;& food debris in the front prep. cooler;
- Corrective Action(s): Please, clean and sanitize;
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Hot water knob is leaking at the kitchen hand-washing sink which near the beverage cooler/front;
- Corrective Action(s): Please repair the hand-washing faucet - the hot water knob;
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): The steel commercial can opener was soiled with dirt and grease.
- Corrective Action(s): Clean, wash, and sanitize the can opener.
- Date to be corrected: Immediately.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): 1) There was no paper towels inside the dispenser at the front handwashing station.
- 2) The paper towel dispenser is still not yet mounted on the wall in the staff washroom. There is paper towel roll beside the handwashing sink.
- Corrective Action(s): 1) The operator provided paper towels inside the dispenser.
- 2) Mount the paper towel dispenser on the wall immediately.
- These are repeat violations and failure to comply with the requirement will lead to stricter enforcement and/or violation tickets.
- Violation Score: 5
- 104 - Permit not posted in a conspicuous location [s. 8(7)]
- Observation: The Operator Permit is not posted in a conspicuous location.
- Corrective Action(s): Post the Operator Permit at the front of the kitchen where is it easily visible.
- Date to be corrected: Immediately.
- Violation Score: 1
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Missing light covers above the prep area in the main kitchen.
- Corrective Action(s): Install light covers and submit pictures/invoice to the health inspector for verification purposes.
- Date to be corrected: Two days.
- Violation Score: 3
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Observation: The walk in cooler was missing an accurate thermometer.
- Corrective Action(s): Provide an accurate thermometer inside the walk in cooler.
- Date to be corrected: Two days.
- Violation Score: 1
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (PHF) items stored > 4C for >2hrs inside undercounter cooler with ambient temperature measured at 18C. Internal temperature of food items measured at:
- - raw chicken at 16C
- - raw beef at 15.9C
- - cooked chirizo at 16C
- - raw pork at 16C
- Corrective Action(s): The operator discarded the food items due to temperature abuse. All cold PHF items must be stored at < or = 4C at all times.
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): 1) Surface sanitizer in red buckets in the front prep area measured at 0 ppm chlorine residual.
- 2) The operator was washing plates, dishware, utensils, and other food contact surfaces (FCS) at the front handwashing station. There was a drain board adjacent the handwashing sink (one compartment sink).
- Corrective Action(s): 1) The operator prepared new surface sanitizer measured at 100 ppm chlorine solution.
- 2) You must not wash plates, dishware, utensils, or any other food contact surface at the designated handwashing station. You cannot properly sanitize FCS with only one compartment sink. Use the back high temperature dishwasher.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): There was no paper towels inside the dispensers at the staff washroom and front handwashing station. The dispenser was not properly mounted on the wall inside the staff washroom.
- Corrective Action(s): Provide paper towels in both the dispensers. Securely mount the paper towel dispenser inside the staff washroom by tomorrow. Provide temporary paper towel roll inside the washroom. All handwashing stations must be stocked with hot/cold running water, soap, and paper towels.
- Violation Score: 5
- 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
- Observation: Your decal on the Operator's Permit has expired (March 2017).
- Corrective Action(s): Post a valid decal (March 2018) on the Operator's Permit.
- Date to be corrected: Immediately.
- Violation Score: 1
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
- Observation: Temperature log was missing.
- Corrective Action(s): Begin a temperature log for all coolers and freezers. Template was provided to the operator. Keep records for min three months.
- Date to be corrected: Immediately.
- Violation Score: 1
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: The ambient temperature of the undercounter cooler near adjacent to the front handwashing sink was measured at 18C at the time of the inspection.
- Corrective Action(s): Service the cooler. All coolers must maintain temperature < or = 4C at all times. Do not store any cold PHF items inside the cooler until temperature at < or = 4C.
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Missing light covers in the back kitchen above prep area.
- Corrective Action(s): Install light covers.
- Date to be corrected: One week.
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]