El Sabor De Marina Mexican Food Mobile
5638 Hwy 97 Oliver BC V0H 1T0 · Mobile Vendor Type C – Food Service
13 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please submit the Food Safety Plan to me by May 3, 2024 for review. This must be on the premise at all times while working.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please submit the Sanitation Plan to me by May 3, 2024 for review. This must be on the premise at all times while working.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- 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?
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
6 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): - Using sanitizer solution can't substitute the actual handwashing.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - Operator must buy chlorine sanitizer test strips. Operator should email a picture when she receives the test strips.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - Operator must provide liquid soap for handwashing. Using sanitizer solution can't substitute the actual handwashing.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - Operator must submit updated drawings / floor plan identifying the name and location of all equipment used for an operation of the mobile unit: hand washing sinks, refrigeration units (fridge & freezer), hot holding, exhaust fan, electrical cooking grill.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - Develop and submit the Food safety Plan.
- 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): - Develop and submit the Sanitation Plan.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Chicken and other foods are stored on the counter by the grill instead of inside the cooler. Chicken is reheated on the grill and then stored in a bowl beside the grill until an order arrives. Pico de gallo in the domestic crock pot is not hot enough. The cooler top is missing inserts.
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Discussed proper cooling methods Meat is cooked at the Community center then packed warm into a plastic back and then transported to the cooler on the truck. Instructed to cool proteins prepared @community center completely prior to packaging and transporting to mobile • 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.
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Staff person does not know how to sanitize dishes. When asked how to wash dishes she said hot water is used after soap and water.
- 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)?
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The premises is very cramped. Ventilation is required above grill as previously discussed, remove the grill. The warewashing area is not adequate, 3 sinks and room for airdrying is required. More space is needed for hot holding equipment.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Staff person dried her wet hands on her apron.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- 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): rice in rice cooker is not hot enough.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- FMV1.1 Does the base of operations meet the requirements of the Mobile Food Premises Guidelines?
- Observation(s): Operator does not have a base of Operations.
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Violation applies to items in the cooler, rice and hot tamales in foil in a plastic bucket.
- 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.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Location of tamale preparation unknown.
- F1.6A All foods on the premises must be from an approved source.
- F1.7 Are foods protected from contamination?
- Observation(s): Food preparation counters are cluttered and can not be properly sanitized prior to food contact.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- FMV1.1 Does the base of operations meet the requirements of the Mobile Food Premises Guidelines?
- Observation(s): Premises does not have a base of operations.
- FMV1.2 Is the mobile food premises unit, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The premises is too small for the volume of patrons and menu
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Premises is too small for volume of food prepared and served.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Dishwash area is very crowded and does not support manual dishwashing procedures - 4 steps. Food Preparation areas are very cramped.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- 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): Rice warmer not capable of holding food at required temperature. Cooked rice also stored in container at ambient temperature Large bag of shredded cheese also stored at room temperature.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bleach concentration of sanitizer is very strong and could be considered unsafe. Provided instructions for preparing sanitizer solutions.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.6 Are the FOODSAFE training requirements being met?
- 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
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Line cooler ambient temperature measured at 22-23C. Foods in unit measured from 18-24C at the time of inspection - CDI Operator voluntarily discarded potentially hazardous foods in unit. Do not use the cooler to store potentially hazardous foods until it can consistently maintain a temperature at or below 4C. Discard any potentially hazardous foods that have been stored in the DangerZone (4-60C) in excess of 2 hours. Hot held items measured at or above 60C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1. Handsink was missing soap at the time of inspection - CDI Ensure that handwashing stations are adequately supplied with single-use towels, soap and hot and cold running water with adequate pressure to facilitate proper handwashing.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): 1. Potentially hazardous foods (cooked meats, refried beans, rice) measured at 20-30C. Were being stored at room temperature in excess of 2 hours - CDI Operator voluntarily discarded foods. Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. Other items in hot holding units measured at least 60C.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): 1. Workers were not exhibiting proper hand hygiene and glove use at the time of inspection -CDI Ensure that employees wash their hands as frequently as necessary to prevent the contamination of foods. Change out gloves for new ones when necessary.
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B - Employees must exhibit cleanliness and good personal hygiene.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. No sanitizer was available that the time of inspection. Sanitizers must be at the appropriate concentrations (bleach 100 ppm, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Verify concentrations with test strips. Refresh solutions as needed. Reminder: Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. Handsink was obstructed at the time of inspection - CDI Ensure that the handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
5 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): 1. Items in hot holding units (cooked veggies and meats) measured at 19-20C. Service had just started approximately 1/2 hour prior to inspection. Operator stated that pre-cooked foods were placed in hot holding unit for reheating - CDI Discontinue the above practice. Hot holding units are not to be used to reheat foods. Reheat foods to an internal temperature of at least 74C for 15 seconds prior to immediately placing them into hot holding units that can maintain temperatures at or above 60C.
- F1.1A - Potentially hazardous food must be cooked to appropriate internal temperature.
- F1.1B - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): See items F1.1 - CDI Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. No sanitizer was available at the time of inspection - CDI Sanitizers must be at the appropriate concentrations (bleach 100 ppm -> 1/2 tsp bleach per L of water, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Refresh solutions as needed.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): OUTSTANDING 1. Submit detailed, labelled, to-scale 'as-built' floor plans to the Health Authority to keep on file.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. Handsink was obstructed at the time of inspection - CDI Ensure that the handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
2 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): 1. Potentially hazardous foods (eg: cooked rice, cooked beef) were being stored at ambient temperature at 45C/25C respectively - CDI Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Portion out amounts needed for anticipated rushes. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. All other items were hot held above 60C at the time of inspection.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): OUTSTANDING 1. Submit detailed, labelled, to-scale 'as-built' floor plans to the Health Authority to keep on file.
- F1.2 - Are proper hot holding procedures followed?