Mucho Burrito Fresh Mexican Grill & La Diperie
531 Lansdowne St Kamloops BC V2C 1Y2 · Restaurant - Food Service
4 inspections
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips onsite to verify concentration of sanitizers
- 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): Quat concentration measuring too high in spray bottles.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Improve sanitation especially in hard to reach areas. Floors have build up along the walls and where staff not routinely cleaning. • Remove cardboard from the shelf in the walk in cooler. All surfaces to be smooth, tight, impervious and easily cleanable
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Improper mixing of Quat sanitizer At time of inspection concentration of Quat in spray bottle was excess of 400 ppm. Staff are not checking concentration or mixing correctly Bottle of sanitizer not labelled so contact your chemical company for the proper labels.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • At the start of inspection manager was changing over the red sanitizer bucket from the front prep area. At the end of the inspection the sanitizer bucket still had not been filled and replaced at the front. • Compartment 3 (sanitation) of the 3 compartment sink had 0 PPM sanitizer at time of inspection
- F2.3B Manual dishwashing procedure 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): Premise was disorganized and requires an upgrade in sanitation. • Clean under all equipment and between equipment • Clean out coolers of debris • Keep up with ware washing as area is small and sinks were full of dirty dishes
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Preparation area and back area is small. Staff should be well organized, remove items that are not needed in day to day operation. Working with raw meat, wherever possible , should be done at a time when the premise is not in full operation. There was bins of raw chicken sitting by the back sink. Sinks were full of dirty dishes and little space to complete tasks.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • The hand wash sink in the back preparation area is being blocked by a garbage can • The hand wash sink at the back was being used to dump sanitizer water and rinse sanitizer buckets out
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature records have not been done for the past couple days. Manager stated opening staff is new. It is the operator's responsibility to train staff on all procedures.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Improper mixing of Quat sanitizer in the 3rd compartment sink. At time of inspection reading was 0 ppm which indicates staff are not checking with their test strips and not diluting the concentrate properly
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Have documents easily accessible to staff Temperature record sheet- first column for hot holding is being used as an initial cook temp record. I recommend you have another initial cook temp column and check the first hot hold closer to noon if food is put in around 10:30 am?
- 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): Have documents easily accessible to staff
- 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
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): It was noted that hot potentially hazardous foods (i.e. beans, beef, pork, etc.) were being cooled directly in the cooler. This practice of cooling of foods may put the foods in danger zone (4°C - 60°C) for longer periods and may increase the temperature of other foods in the cooler. Corrective action: • Ensure to follow the approved methods for cooling of foods. • Use Ice water baths or ice paddles to cool the foods from 60°C - 20°C within 2 hours. • Portion food into smaller amounts and refrigerate. • Cut big pieces into smaller pieces and transfer liquids into shallow pans. • Do not fully cover pans during cooling and do not stack pans.
- 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.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Expired decal observed on Interior Health Permit. Corrective action: Put a valid decal on the permit.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.3 Are proper cooling and reheating procedures followed?