Cancun Mexican International Restaurant
303 Cranbrook St N Cranbrook BC V1C 3R4 · Restaurant - Food Service
13 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Been 46 C
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot Holding 52C must be 60 C or higher
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: Thermometers for fridges containing potentially hazardous foods are not available. Corrective Action: Ensure fridges containing potentially hazardous foods are equipped with thermometers.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observation: Both bucket and bottle of bleach based sanitizer measured below 100 ppm. Corrected During Inspection: Sanitizer concentrations were adjusted to be between 100-200 ppm. Note: High temperature dishwasher was able to reach 71°C however it took multiple runs (~5) to achieve. Operator agreed that if proper sanitization temperature was not reached using the high temperature dishwasher that the sanitization step would occur in one of the sink compartments using a bleach/chlorine concentration between 100-200 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Shatterproof coverings were not installed on light bulbs in kitchen. Corrective Action: Install shatterproof covers on light bulbs in kitchen.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Observation: Operator was unable to produce proof of valid FOODSAFE or equivalent training during inspection. Operator noted that their FOODSAFE certificate may have expired. Corrective Action: Ensure operator has proof of a valid FOODSAFE or equivalent certificate available on site. If a valid FOODSAFE certificate is not available then the appropriate training must be taken.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Unable to get the Dish Washer to run during inspection.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Rice in hot holder was measured at 52°C. All hot held food must be kept at 60°C or above in order to prevent the growth of harmful bacteria. Ensure all hot held food is being kept at 60°C or above. 2. Food in cooler near stoves was measured at 10-12°C. Potentially hazardous food must be stored at 4°C or below in order to prevent the growth of harmful bacteria. Repair/replace the cooler so that food is stored at 4°C or below.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Rodent droppings were found on the shelves in the dry storage area. A restaurant must be free of pests and rodents as they may spread disease. Clean the affected areas and hire a pest control company to maintain the premises.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bottle of sanitizer in the front area was found at >500 ppm chlorine. Sanitizer must be at the correct concentrations to ensure proper sanitizing, as well as to ensure food is not contaminated with too much sanitizer. Replace the solution so that it is at a concentration of 100-200 ppm chlorine.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Sink beside dishwasher is dripping water onto the floor. Floors must be kept clean, dry and in good repair so that they are easy to clean and don't support the growth of bacteria. Repair/replace the sink so that it is no longer dripping water onto the floor 2. Dirt and food debris is accumulating on the floor in the kitchen. A kitchen must be kept clean in order to prevent the contamination of food. Thoroughly clean the entire kitchen. 3. Food prep equipment was found on the floor behind the counters in the kitchen. All food contact surfaces and equipment must be stored in a manner that prevents contamination. Clean and sanitize this equipment and store in a manner that prevents contamination, such as hanging up on the wall.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel found at front counter hand sink. All hand sinks must be equipped with paper towel to ensure proper handwashing to prevent the spread of communicable disease. Equip all hand sinks with paper towel.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel found at handwashing sink in kitchen or bathroom. Effective handwashing by food handlers protects them and others against the spread of communicable diseases. Paper towel must be available at handwashing sink.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine sanitizer bottle measured at >200ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. There is an accumulation of dried food debris on the bottom of the knife bucket. A few knives were visibly dirty. 2. Cleaning is needed around the kitchen such as the shelves where plates are stored, under the grill and deep fryer, dishwasher area, and at the bottom of the cooler sliding door. 3. Flour and rice is spilled on the floor in the dry storage area; room is very cluttered and disorganized. 4. Pail of paint is stored inside the dry storage room. 5. There is residue build up inside the ice machine. 6. There are bags of pinto beans stored on the floor in the dry storage room.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1. There is no paper towel at the back handwash station. 2. There is no paper towel in the men's washroom.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan not available at the time of inspection.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan not available at the time of inspection.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer noted at >200 ppm chlorine. This was corrected during inspection to 200 ppm. High temperature dishwasher reached 71 degrees C on the third run. Dishwasher had not been run for the day. Ensure that dishwasher temperature is monitored and allowed to run at least 3 times before use.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Lights above food prep areas should have light covers or shatterproof sleeves in the event of glass breakage and potential contamination of food.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand wash station by the dishwasher did not have paper towels. This was corrected during inspection.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Sliding upright cooler containing potentially hazardous foods including milk, eggs, and salsa measured at 6.5 degrees C. Cooler setting turned down and temperature measured 5.5 degrees C. Operator instructed to continue monitoring cooler temperature and record temperature in a temperature log.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer spray bottle had too much sanitizer >200ppm; sanitizer bucket had no sanitizer detected. Operator ensured that spray bottles and sanitizer bucket had at least 100 ppm chlorine in it. This was corrected during inspection.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Ice dispenser had visible residue build up along the back interior and the spaces where ice leaves the dispensing unit. Operator stated that a clean up would occur over the weekend.
- Are there handwashing stations available and properly supplied?
- Observation(s): Paper towels was not available at the bar sink. This was corrected during inspection.
- Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
6 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): Thermometers are not available to monitor the temperature of foods to ensure they are adequately cooked and reheated. Please ensure accurate thermometers are available on site to monitor the temperature of foods.
- 1.3 - Accurate thermometer must be available to monitor process.
- 3 - Are proper cooling procedures followed?
- Observation(s): A medium-sized pot of tomato sauce was cooling at room temperature on the countertop. Internal temperature was measured to be 21C at the time of inspection. Ensure foods are cooled from 60C to 20C within 2 hours and from 20C to 4C within the next 4 hours. Options for rapid cooling include using small/shallow containers and an ice water bath. Please monitor your cooling method to ensure it is adequate. A cooling log sheet will be provided along with this report.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) No sanitizer solution was prepared on site. Laundry bleach was observed available on site. Ensure 100 ppm bleach (2 mL bleach to 1 L water) or 200 ppm quaternary ammonium solution is available for proper sanitization of food contact surfaces, equipment, and utensils. Ensure household bleach (5.25%) is used. 2) Multiple wiping cloths observed being stored on counter tops. Ensure to store wiping cloth in the sanitizing solution when not in use to prevent cloth from breeding bacteria. 3) Knives observed being stored between gaps of prep tables. Ensure no knives and utensils are stored in these gaps as they are not easily accessible and cannot be cleaned and sanitized adequately. Ensure all utensils are properly stored and protected from contamination.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Handsoap was not available at the bar handsink. Ensure all handwashing facilities are equipped with hot and cold running water, properly located liquid soap and paper towels in dispensers to allow for proper handwashing.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A Food Safety Plan was not available on site at the time of inspection. Please develop a Food Safety Plan and submit it to the Health Protection office for review upon completion. Ensure the plan is available on site at all times to be reviewed and implemented by staff.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A Sanitation Plan was not available on site at the time of inspection. Please develop a Sanitation Plan and submit it to the Health Protection office for review upon completion. Ensure the plan is available on site at all times to be reviewed and implemented by staff.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions