Hugo's Mexican Kitchen
124-3499 Lakeshore Rd Kelowna BC V1W 0A7 · Restaurant - Food Service
4 inspections
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5G: Scoops need to have handles and be stored in a manner that prevents contamination. This has been a repeat observation. Operator needs to improve scoop storage and condition. F2.5K: Food storage in the facility needs to be better organized. Food needs to be stored off the floor and separate from other incompatible areas.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The handwashing sink was being used to thaw meat in it. Ensure the handwashing sink is kept unobstructed and is used exclusively for handwashing,
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temp logs need to be maintained daily and kept available on site. This is a repeat observation and needs to be improved going forward.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The chlorine sanitizer was too strong when measured. Operator was shown how to mix an appropriate chlorine and water sanitizer solution.
- 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): The roof above the hot holding unit needed to be cleaned to remove dust and debris. Scoops need to have handles and be stored in a manner that prevents contamination.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temp logs need to be maintained daily and kept available on site.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: The facility did not have test strips for their chlorine sanitizer solutions. The operator was instructed to obtain chlorine test strips. F2.1B: Several of the fridges in the kitchen were not equipped with thermometers inside. The operator was instructed to make sure each fridge has an internal thermometer and to keep a daily temperature record onsite.
- 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): The facility was using a vinegar solution for sanitizing their tables. The operator stated they would switch to chlorine sanitizer for their tables.
- F2.3C Clean in place warewashing procedures 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): F2.5B: A ceiling panel was missing in the rear of the kitchen near the food cooler. The operator was instructed to ensure the panel was replaced. F2.5D: The sanitizer bottles were not labelled to indicate what solution was inside. The operator was instructed to label all sanitizer bottles to indicate their contents. F2.5G: Bottles of pop were being stored in a closet along with cleaning supplies. Operator stated they would be moved to a new display fridge. F2.5K: Scoops without handles were being stored in rice and flour storage bins. The operator was instructed to use scoops with handles and store them outside of food storage bins.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- 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.
- F2.1 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): Left side bar cooler at 8-9C. Creamers stored inside were voluntarily discarded. Kitchen upright cooler (#1) at 6C. Reorganization and space management may allow for better air circulation. Ensure an external thermometer is supplied in this cooler.
- 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): Please obtain chlorine test strips. Ensure all refrigeration units are equipped with an external thermometer.
- 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): Vinegar water solution used at the bar.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature monitoring logs not maintained. Food Safety Plan should include temperature monitoring procedures for critical limits. Please restart temperature monitoring logs and keep records for at least 3 months.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?