Cantina Vallarta
331 Hudson Ave NE Salmon Arm BC V1E 3B8 · Restaurant - Food Service
17 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Small Danby cooler on cooking line at 9C, repair or replace.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - general cleanliness needs to be much better, lots of food debris along floor perimeter under equipment - excess clutter throughout - mouse droppings noted behind dishwasher - only 1 bait trap observed under prep table Please declutter premises, and deep clean needed including floors, walls, kitchen and basement stairs, food equipment, hot water tank and dishwasher chemical supply areas.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - kitchen ceiling light uncovered, repair or replace - staff bathroom has old food equipment and glassware stored in it. there is to be NO food or food equipment in here. You may store paper products and chemicals on shelves in here (no food containers, wraps or napkins). - wet bar area has dirty cabinets and cabinets/counter are in disrepair - wet bar upright cooler's interior unclean Front Bar Area: - sink leaking and cabinet underneath cluttered and unclean - curtain filthy - furnace room has combustible liquor boxes stored up against furnace Again, there needs to be a major decluttering, reorganization and cleaning.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer was detected in the mechanical dishwasher. Mechanical dishwashers must provide sufficient sanitizer to properly remove contamination. Corrective action Repair/replace this dishwasher so that it provides a minimum of 50ppm of chlorine. Operator is to use a three compartment sink dishwashing system until the dishwasher is fixed.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Moist wiping cloth were stored/ left on counter. Moist wiping cloth can harbor bacteria and become a source of cross contamination. Dried ones were left piled up on sink. 2. Dry foods stored under the kitchen preparation table continually sprayed with water and debris falling from counter with each use of the table. Dry food must be protected from any moisture to prevent spoilage and maintain quality. Corrective action: 1 Store wiping cloth in sanitizer solution when not in use. The used dried cloths must be stored away from cooking area in laundry basket. 2. Move dry storage away from the hand wash basin. Protect foods from spoilage.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine dishwasher had an empty bucket of sanitizer and no chlorine residual in the rinse water. Chlorine dishwashers must provide a minimum of 50ppm chlorine to adequately sanitize dishes. Replace the sanitizer bottle and ensure the dishwasher is providing 50ppm chlorine to the dishes.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B - The kitchen is becoming dirty and the walls and ceiling are in disrepair. Give the kitchen a deep clean and repair broken drywall/ceiling tiles. F2.5C - Wiping cloths were found sitting in a bucket of soap and water. When in continuous use, wiping cloths must be stored in a bucket of approved sanitizer, and never mix soap and bleach. F2.5J - Shatterproof cover over light near the grills is breaking. Intact shatterproof covers must be in place for all lights to prevent glass contamination in the event of a bulb breaking. Replace this shatterproof cover. Note, this is a repeat infraction.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): #1 cooler containing eggs and citrus fruit was measured at 8-10°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this cooler so that it holds food at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Buckets of rice that had been prepared at least 5 hours in advance were measured at 30-40°C. Hazardous foods must be cooled from 60°C to 20°C in 2 hours, and from 20°C to 4°C in 4 hours. Always follow this cooling curve when cooling food.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.7 Are foods protected from contamination?
- Observation(s): Cooler #3 was dirty, and had a container covered in mould sitting at the bottom. All food must be protected from contamination, and storage of food must ensure there is no contamination. Clean this cooler and remove mouldy items.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A - Hand sink in the washroom was leaking and had a bucket in the sink. Sinks must be kept in good repair to ensure easy access to handwashing. Repair this sink. F2.5J Shatterproof cover over light near the grills is breaking. Intact shatterproof covers must be in place for all lights to prevent glass contamination in the event of a bulb breaking. Replace this shatterproof cover.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Black sliding door cooler and white fridge beside it near the dishwasher were holding foods at 8°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace these coolers so that they hold food at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Large rice pots in the back were observed at 40°C after several hours. Food must be cooled from 60°C to 20°C within 2 hours, and from 20°C to 4°C in 4 hours. A new method of cooling must be implemented.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): No one on site had a FOODSAFE or equivalent certificate. At least one employee on site must have a FOODSAFE or equivalent certificate at all times.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips were expired and did not appear to be in use. Chlorine test strips are required to test the sanitizer concentrations in the restaurant to ensure adequate sanitation. Obtain new chlorine test strips.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer was detected in the mechanical dishwasher. Mechanical dishwashers must provide sufficient sanitizer to properly remove contamination. Repair/replace this dishwasher so that it provides a minimum of 50ppm of chlorine.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The faucet in for the three compartment sink was turned off as it leaks water when on. Hot running water must be available at all times to ensure the sanitary handling of food and for proper dishwashing. Repair this sink.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Fridge in refrigerator unit by the dishwashing unit displayed 7C. Operator adjusted settings and after 15 min, the temperature was observed to be 4C. Ensure temperatures are monitored daily to ensure temperatures do not exceed 4C. • Note: Fridge did not contain potentially hazardous foods so food was not discarded.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Sanitizer test strips had expired in 2017. Operator must obtain chlorine test strips that are accurately able to display sanitizer concentration. • Display thermometer of cold-holding unit by the whiteboard is not displaying accurate temperatures. EHO thermometer displayed 3C while the display thermometer was displaying 6C. Ensure the thermometer is repaired and ensure cooler temperatures are maintained at 4C or colder.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- 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): • At time of inspection, the chlorine sanitizer in the low temperature dishwasher was observed to be 0ppm. Operator adjusted settings on the dishwasher and chlorine sanitizer was observed to be >50ppm. Operator is to test for the sanitizer concentration daily and record on logs.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Scoop handle was observed in rice bucket. Ensure scoop handle is placed outside food container.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator is to improve sanitation behind line and on the front glass/track of various coolers and handles. Please send picture of line area after it has been cleaned to the EHO by Nov 1st 2019.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): At the time of inspection, containers of beans and rice were being cooled at room temperature. Operator indicated that they were only out for about an hour and half. It was discussed that cooling temperatures must be monitored and recorded on a log sheet. A probe thermometer should be used to verify the cooling temperatures. Temperatures were verified at the time of inspection. CDI - Corrected During Inspection. Please start implementing a cooling log.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temperature dishwasher did not provide sufficient amount of chlorine at the time of inspection. Operator informed that he will adjust the dishwasher after the lunch rush. Operator was requested to provide confirmation that sufficient chlorine is available.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 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. Facility requires more frequent and thorough routine cleaning and sanitizing especially hard to reach areas as well as the dishwashing area and the storage area where the onions and tomatoes are kept. 2. A dusty fan was observed on the counter by the dishwasher. If using the fan, please ensure it is free of dust. If not using the fan, please ensure it is removed from the premises. 3. Please ensure nothing is kept on top of serving utensils. 4. Bucket of bleach in the kitchen did not provide sufficient amount of chlorine. Only 100ppm was measured. Operator indicated that he had been using the solution to sanitize earlier and will be changing the solution. 5. Please ensure the spatulas' handles kept in inserts in the line cooler are not in direct contact with the food. CDI - Corrected During Inspection.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Temperature for mini fridge (on the right) under the cashier was measured at ~6C. 2. Missing thermometers in several coolers and some thermometers may not be accurate. Please ensure all cold-holding units (including the mini-fridge by the stove) have accurate thermometers. NSF-certified thermometers are recommended.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Bucket of sanitizing solution for wiping cloths by the server station provided <200ppm of chlorine (~100ppm was measured). Please ensure the sanitizer is changed frequently. Concentration should be verified with test strips. Note: - Spray bottle of sanitizing solution provided 200ppm of chlorine.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Observed container of chips without lid/cover to protect from contamination. Discussed that a plastic wrap can be used. Note: - Please ensure that container is food-grade. If not, a food-grade liner should be used if storing food directly in a non-food-grade container.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Observed food items and non-food items being stored in the same shelving unit. Please store non-food items in a separate designated area or shelf to prevent chemical or physical contamination of food items. These non-food items may be placed on a bottom shelf to prevent contamination of food from spills or falling debris. 2) Observed food scoops being stored in a small container of sugar and an ice scoop being stored directly in the ice. Please store scoops in a completely separate container to prevent the scoop's handle from touching the food product. This handle directly touches the employee's hand, so the handle could potentially contaminate the food product if it touches it.
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Observed multiple foods being stored in non-food grade containers. These non-food grade containers may contain chemicals that can contaminate food during storage. Also, these containers may not be able to withstand the wash, rinse and sanitizing steps necessary to clean them. Please replace these containers with food grade containers or line the containers with food-grade cling/plastic wrap or another material approved for food use. Foods may also be stored in their original packaging within these containers as the packaging will protect the food from contamination. 2) Observed a build-up of dirt and food debris on the floor under the equipment in the kitchen. Also observed food debris in the bottom of the chest freezer and the glass door refrigerator. Please clean these surfaces to avoid the contamination of food, prevent the harbouring of pests and to help prevent employee slips and falls. 3) Observed a gap under the screen door leading into the kitchen. Please install a weather strip or door sweep to prevent the entrance of pests into the kitchen. Also observed a hole in the screen door. Please fix the screen on this door to prevent the entrance of flying pests into the kitchen. 4) Observed a light fixture with no shatter-proof protective covering in the dishwashing and food processing room. This light fixture must have a cover or sleeves to help protect against the breaking of the lights and to prevent the contamination of food from the shattering of glass.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- F3.4L - The premises must be protected against entry of pests.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1) Observed used equipment being stored in the bar hand sink. Hand sinks should not be used for purposes other than hand washing since this is considered a contaminated zone where splashing of bacteria from raw products can occur. Do not use hand sinks for storing used equipment or for washing fruits/vegetables. If this is the only sink available for food washing or thawing, please wash, rinse and sanitize the sink completely before use. 2) Observed single-use paper towel being stored on top of the staff toilet. Paper towel should always be located in a dispenser to protect it from contamination from splashing of water from the sink or toilet.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
2 infractions
- Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Copy of written Food Safety Plan not available on-site for staff reference. • Written food storage equipment temperature records not maintained.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Copy of written Sanitation Plan not available on-site for staff reference.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Low temperature dishwasher did not provide sufficient amount of sanitizer. 0ppm was detected. Directed to use manual dishwashing method until the dishwasher is capable of providing 50ppm of chlorine. Manual dishwashing includes: 1. wash with warm soapy water 2. rinse with warm water 3. sanitize with 100ppm of chlorine. 100ppm of chlorine can be made by adding 2.5mL of household bleach to 1 L of water 4. air dry Due to the history of the dishwasher frequently not providing adequate amount of sanitizer. It is critical that the sanitizer concentration is tested on a regular basis. Please ensure that the test strips are not expired. Note: At the time of inspection, operator is just setting up for the day. Bucket of sanitizer for wiping cloths has not been made yet. Please ensure that 200ppm of chlorine is available in the bucket of bleach solution. This should be verified with the chlorine test strip.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Facility has a new menu. Food safety plan needs to be updated and must reflect the current menu items. Once the food safety plan has been updated, please provide a copy for review.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 13.4 - Are hand washing stations easily accessible?
- Observation(s): At the time of inspection all 3 compartment sink was obstructed and did not permit easy access to handwashing. Discussed with staff that one of the 3 compartment sink must be designated for handwashing only. Mop was removed at the time of inspection. CDI - Corrected During Inspection.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Temperature of Salsa Verde was measured at ~55C. Switched insert to a hot holding unit capable of maintaining at 60C or above at the time of inspection. CDI - Corrected During Inspection.
- 1 Observation, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at 60°C or hotter.
- 1 Observation, High Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
- 1 Observation, High Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must be marked with a display time.
- 13.4 - Are hand washing stations easily accessible?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Chlorine was not registered in the low temperature dishwasher. This was corrected during inspection and 50 ppm was measured. The operator must monitor and record the chlorine concentration of the dishwasher daily with chlorine test strips to ensure 50 ppm of chlorine is achieved. A monitoring log will be provided to the operator through email. Chlorine solution in spray bottle measured 200 ppm- good.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
0 infractions
- Monitoring
5 infractions
- 4.2 - Do processes match the written food safety plan?
- Observation(s): A bucket of frozen raw chicken was observed to be thawing at room temperature at the time of inspection. Operator indicated that it was just taken out of the freezer and was immediately placed into a cooler to thaw properly. CDI - Corrected During Inspection
- 1 Observation, Moderate Severity of Consequences : Other Food Handling processes must follow the food safety plan.
- 8.2 - Are there handwashing stations available?
- Observation(s): At the time of inspection, paper towel was not available at the handwashing sink. Repeated infraction. CDI - Corrected During Inspection
- 1 Observation, High Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and a method of hand drying that uses single service product) in adequate numbers and locations to ensure convenient access to all employees.
- 11.3 - Are foods protected from contamination?
- Observation(s): Foods stored in coolers not covered. CDI - Corrected During Inspection
- 11.5 - Are foods stored in appropriate containers?
- Observation(s): Observed sauces stored in opened tin cans. CDI - Corrected During Inspection
- 1 Observation, Moderate Severity of Consequences : Food must be stored in a sanitary manner and protected from contamination.
- 1 Observation, Moderate Severity of Consequences : All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Dishwasher did not have adequate amount of chlorine sanitizer (<50ppm) at the time of inspection. During a follow-up inspection in the afternoon, dishwasher was providing 50ppm of chlorine. Repeated infraction. CDI - Corrected During Inspection Note: Indicated that dishwasher sanitizer concentration should be verified with a chemical test strip to ensure adequate amount is available to properly sanitize utensils, dishes and equipment.
- 1 Observation, High Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
- 4.2 - Do processes match the written food safety plan?