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Fiesta Loca Restaurant

9339 Main St, Chilliwack · Restaurant

4 inspections

  1. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A container of rice was measured at 54.4°C internally in the hot holding unit that was turned off.
      • Corrective Action(s): Reheated to 74°C.
      • Please double-check if the warmer is on before storing hot foods.
      • Violation Score: 5
    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer spray for the customer tables was measured at 0ppm.
      • Corrective Action(s): Ensure 100ppm
      • Avoid storing where sun can reach.
      • Replenish with new solution daily.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation (CORRECTED DURING INSPECTION): Observed multiple single-use plates stored by the cook line.
      • Corrective Action(s): Do not re-use. Discard.
      • Violation Score: 1
  2. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back hand washing station obstructed with a plant at the start of the inspection.
      • Corrective Action(s): Operator removed the plant during the inspection. Hand sinks must be easily accessible at all times to allow frequent hand washing.
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked meat being cooled in containers on kitchen counter. Surface temperature measured at 40 - 50C. Staff stated meats were cooked 15 minutes prior and left out to cool before placing in cooler.
      • Corrective Action(s): Staff transferred the cooked meats to the cooler unit to continue cooling. Proper cooling procedures were reviewed.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 small containers of cooked meat for tacos/quesadillas/burritos stored on top of prep cooler at room temperature. Temperatures measured 21 - 22C. Staff stated the meat was kept there for over 2 hours but is reheated prior to serving.
      • Corrective Action(s): Staff discarded the 2 small containers of meat. Proper storage methods were discussed (ie. store in cooler at or below 4C or hot-hold at or above 60C).
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Reuseable towels available at front kitchen hand sink for drying hands. Paper towel in dispenser also available.
      • Corrective Action(s): Staf removed the towels and replaced the paper towels in the dispenser.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Pre-portioned sauce bowls stacked on top of each other without coverings/lids.
      • 2. Raw eggs, raw ground beef, and raw fish stored above fresh produce and other ready-to-eat (RTE) products in coolers.
      • Corrective Action(s): 1. Staff covered all bowls with plastc food wrap during the inspection.
      • 2. Staff removed the raw food products and rearranged the coolers to place raw food products on the lowermost shelves.
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Back storage area in kitchen is cluttered.
      • Corrective Action(s): Remove any items not required for operation and re-organize storage area.
      • Violation Score: 1
  4. Routine Inspection

    0 infractions