Su Casa Mexican Cafe
1155 Wagon Wheel Rd Bridesville BC V0H 1B0 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Water system on a Boil Notice. A new well source is in the process of being constructed. Operator has been provided with mitigation procedures for food premises on Boil Notice.
- F1.4B Water supplied to the facility must be potable.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- 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 is not an acceptable food contact surface sanitizer - operator provided with sanitizer reference information.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Dairy cooler is currently under repairs. Repair the cooler. Do not store potentially hazardous foods in the cooler until it is fully repaired and can consistently maintain temperatures below 4C. All other units measured at or below 4C and had working, accurate thermometers at the time of inspection.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): 1. Facility is on a BWN. Use hand sanitizer after washing your hands until BWN is recinded.
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): 1. Facility is on a BWN (see water system file F-2016-16281). Facility is following procedures for a BWN (eg: Bottled water is being served to patrons etc). BWN remains in effect until it is rescinded by this department in writing.
- F2.1B - Water supplied to the facility must be potable.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Sanitizer was too weak at the time of inspection - CDI Sanitizers must be at the appropriate concentrations (bleach 100 ppm -> 1/2 tsp bleach per L of water, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. 2. Stainless steel insert was unsanitary at the time of inspection - CDI Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods. Dishwasher final rinse reached at least 100 ppm Cl at the time of inspection.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?