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Mercado

16 - 2565 Barnet Hwy, Coquitlam · Restaurant

21 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted in several areas also house flies
      • Corrective Action(s): - Submit an assessment from professional pest control identifying all point of entries to address
      • -Insall a light traps ( not close to the food prep)
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: -A lot of boxes and buckets noted on floor in front and kitchen
      • -Back door was left open at time of visit
      • Corrective Action(s): - All boxes and buckets /other stuff to be on shelving with at least 6" clearance to aid cleaning and monitoring for pests
      • - Keep the back door close or install a proper screen to exclude flies and rodents entering the facility
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Wall and floor throughout the facility are in bad conditions -
      • Corrective Action(s): -Repair/replace
      • Issued correction order
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel noted at hand washing sink- paper towel dispenser is broken
      • Corrective Action(s): -Replace broken paper towel dispenser
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted on floor, some on shelving
      • Corrective Action(s): -Clean and disinfect all contaminated areas (use bleach solution >200 ppm for all floor and contaminated surfaces)
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: -Broken tiles (ceiling and floor) , gaps around piping, broken wall noted in facility which allow entrance for rodent
      • -Clutter noted in facility which allows harboring for pests
      • Corrective Action(s): - Replace broken tiles and seal all gaps
      • - Organize and store all stuff off of the floor at least 6" of the floor
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted for floor, wall (kitchen, walk in cooler) behind /beside /under equipment, under dishwashing sinks, washroom ( every corner of washroom)
      • Corrective Action(s): - Deep clean the facility
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Shelving units in walk in cooler is rusted, shelving in kitchen is rusted ...
      • Corrective Action(s): Replace these or sand and paint to provide smooth- durable cleanable surfaces
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Broken, missing tiles noted in the whole facility, missing ceiling tiles , broken walls
      • Corrective Action(s): Replace repair all
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few mice droppings observed on floors. Food stored in pest proof containers. Traps in place.
      • Corrective Action(s): Ensure to have all droppings removed on a daily basis. Continue to have all prep surfaces sanitized before initiating any food prep in the morning.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution was not available at the front prep area. Sanitizer spray bottle available in the main kitchen was empty.
      • Corrective Action(s): Staff had refilled the bottles (one for each prep area) and sanitized prep surfaces as advised at this time. Ensure to have all food prep surfaces sanitized prior to initiating any food prep in the morning, after each possible contamination and every 2 hours during operation.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed on floors underneath coolers. Professional pest control company contracted. Traps in place.
      • Corrective Action(s): Continue to store all food in pest proof containers. Remove droppings every morning/at the end of each shift and have all affected areas sanitized. Keep the back door closed at all times.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Interior of the ice machine (top parts/plastic pipe) requires a proper cleaning.
      • Corrective Action(s): Ensure to have the unit drained/scrub/sanitized as discussed at this time. [CORRECT BY: Friday, Feb 10, 2023]
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed. Foods stored in pest proof containers. Facility started noticing pest activity less than a month ago. Professional pest control company contracted for a weekly visit for now. Traps in place.
      • Corrective Action(s): Ensure to have all droppings removed EVERY morning prior to initiating any food prep and at the end of the day. Have all affected areas sanitized using 1000ppm chlorine (1:50). A copy of the pest control report to be provided to the health inspector by Friday, Feb 10, 2023.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings were observed on floors of the front bar and equipment storage area (i.e. wooden shelf) by the back entrance door. Areas shown to staff at this time.
      • Corrective Action(s): Ensure to have all droppings removed and sanitize the affected areas.
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Meats, rice and beans are reheated in a hot holding unit. Beans (13.6C), rice (30.6C), and meats (chicken (40.6C0, pork (39.4C) observed during time of inspection. No probe thermometer present for the operator to confirm internal temperature.
      • Food was just moved from the line cooler to the hot holding unit for service. Reheated foods must reach an minimum internal temperature of 74C before being hot held at </=60C to kill any potential pathogenic bacteria.
      • All foods must be reheated to 74C or higher in less than 2 hours. Operator voluntarily moved all foods in hot holding units to the kitchen for reheating. Obtain probe thermometer to check temperatures.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Uncooked sausage (probed) at 8.9C and home made sauces at 9.1C being stored in the stand up cooler. Operator indicated food has been storing in the stand up cooler for more than 4 hours. Foods stored >4C are prone to bacterial growth. throw out the listed items. Operator voluntarily discarded the listed items.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed containers being hand washed using detergent and rinsed without a sanitation step for food storage. All equipment/utensils and food contact surgaces must be sanitized before being used again with proper sanitizing solutions (200ppm Quats available on site). All containers must be sanitized to kill bacteria before being used to store food.
      • Date to be corrected by: Immediately
      • Corrective Action(s):
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris and blood stains on the floor in the walk in cooler. Build up of dust in the dry storage areas and near the hot water tank. Ensure these areas are maintained and cleaned on a regular bases to prevent contamination.
      • Clean and maintain the mentioned areas.
      • Date to be corrected by: tomorrow
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Stand up cooler containing home made sauces at 8.9C. refridgeration unit must maintain temperatures of </=4C to ensure cold potentially hazardous foods are mainted below 4C. Do not store PHF in this unit until temperature of </=4C can be maintained. Operator called the technician.
      • Date to be corrected by: tomorrow
      • Corrective Action(s):
      • Violation Score:
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): Employees on site had no FoodSafe certificate
      • Operator with foodsafe arrived on site during the time of inspection. One person must be present on site during operation with food safe training and certification.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of flour observed at one prep table in the kitchen. Some debris also observed underneath and behind the same table. Clutter observed in the back of the kitchen.
      • Corrective Action(s): Clean and sanitize the noted areas. Ensure cleaning is done regularly to avoid accumulation of debris. Remove any equipment not required for the business to reduce clutter and allow cleaning to be done easier.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen hand washing station was not supplied with paper towels.
      • Corrective Action(s): Supply this hand washing station with paper towels. Ensure all hand washing stations are fully equipped at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff belongings were kept together with food items for the public.
      • Corrective Action(s): Store all staff belongings separately from food items for the public to avoid potential contamination.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen meats were thawing at room temperature.
      • Corrective Action(s): Thaw frozen foods in a cooler at <= 4°C or under cold running water.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Holes observed on the floor underneath the wooden counter at the front area.
      • Corrective Action(s): Fix the holes.
      • Violation Score: 1
  14. Follow-Up Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temp of foods - two meat, one soup, feta cheese interenal temp > 4 (8.9) been stored >2hrs
      • Corrective Action(s): All noted foods are discarded at time of visit- NO FOOD STORAGE till the unit is fixed and confirmed.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler temp 8-10 oC
      • Corrective Action(s): Repair to maintain temp of 4 or less
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Coca cola cooler -no thermometer - prep cooler thermometer not accurate
      • Corrective Action(s): Provide accurate thermometer for coca cola and replace the one in prep cooler
      • Violation Score: 1
  17. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Noted several expired milk, cream , half and half in Pepsi cooler
      • Corrective Action(s): Discard any expired foods.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold PHI in sandwich cooler -internal temp rice 9.9 oC , mix cream spinach 8.9 oC been stored more then 2 hrs
      • Corrective Action(s): All PHF temp abused foods to be discarded immediately -done at time of visit
      • * Any other PHF foods that been stored in this cooler <2 hrs to be transferred to the walk-in cooler
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Noted several house flies.
      • Corrective Action(s): Control the flies - keep door close - provide light traps not near the food contact surface
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sandwich cooler temp measured 8-14 oC
      • Corrective Action(s): Repair the cooler to provide temp of <4 oC -do not any PHF in this cooler till temp is = < 4oC
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The three comp sink not organized, dirty dishware noted in two sinks indicating improper manual dishwashing.
      • Corrective Action(s): Label the three sinks with wash-rinse-sanitize and follow the 4 steps of manual dishwashing.
      • A violation ticket will be issued.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: A pot was stored in the hand washing station in the back.
      • -hand washing sink is purchased but not installed yet.
      • Corrective Action(s): Hand washing station is to be accessible at all time. Violation ticket will be considered.
      • Install the hand washing sink.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Not enough effort is made same as routine
      • Corrective Action(s): A through/deep cleaning is required for the entire facility
      • Violation Score: 15
  20. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Temp of hot foods 44 oC -
      • Corrective Action(s): Keep all hot foods at or above >60 oC at all time. Discard any temp abused foods.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: wiping cloths noted in sink and bucket without sanitizer.
      • Corrective Action(s): keep a bucket of fresh sanitizer at each food prep area and keep all clean wiping rags inside the solution at all time.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Noted dirty dishes in both 2 comp sink and three comp sinks.
      • Corrective Action(s): Ensure to follow proper 4 steps of manual dishwashing as per the sign.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing sink in the back kitchen was not accessible at time of visit.
      • Front 2 compartment sink- both sink was occupied with dirty dishware- install a hand washing sink as discussed in initial inspection.
      • Corrective Action(s): Handwashing sink to be accessible at all time.
      • -Install a handwashing sink in the front.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted in the facility -flooring, sinks, under sinks and behind equipment.
      • Corrective Action(s): Clean the whole facility.
      • Violation Score: 9
  21. Routine Inspection

    0 infractions