Fabiola's Mexican Food
620 Midnight Dr Williams Lake BC V2G 4N3 · Mobile Vendor Type B – Food Service
3 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Parts of the flooring/linoleum is starting to peel up, warp and break away. The floor is no longer smooth, durable and easily cleanable. • Repair or replace the flooring in the affected areas to ensure it is smooth, durable and easy to clean and sanitize.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3: Bleach was not available in the food preparation area. Corrective Action: Make sure bleach is always available where food preparation is happening.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Test strips not available at the time of the inspection. Corrective Action: Acquire test strips in order to ensure sanitizer solution is meeting the required concentration. F2.1B: Thermometers were not present in the food at the time of inspection. Corrective Action: Thermometers must be available in large quantities when doing food preparation outside of the unit. Please ensure each station has a thermometer present in order to ensure that the proper temperatures are being maintained.
- 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): F2.3D: Sanitizer solution was not present at the time of the inspection. Corrective Action: Ensure sanitizer solution is available and mixed at the proper concentration at all times.
- 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): F2.5A: Food contact surfaces were not being wiped down and cloths being used to wipe down utensils without having any sanitizer. Corrective Action: Frequently wipe down surfaces with sanitizer and ensure cloths are being properly stored in sanitizer when used to wipe down utensils. F2.5C: In-use wiping cloths observed during the inspection. Corrective Action: Keep wiping cloths submerged in a sanitizer solution containing either 200 ppm Quat residual or 200ppm chlorine residual. Ensure cloths are soaked for a minimum of 30-seconds between uses and replace the solution every 2-hours. Utilize test strips to ensure the sanitizer solution is reaching the required concentration. F2.5D: Bottles containing sanitizers were not labelled. Corrective Action: Clearly label all chemical bottles.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7A: Water was not turned on at the time of inspection. Corrective Action: Turn water on and confirm it is on at all times in order to ensure proper hand hygiene is being performed. F2.7B: Hand soap was not available at the time of the inspection. Corrective Action: Acquire hand soap and ensure it is accessible and available at all times.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.1 Does the facility have proper monitoring supplies?