Viva Mexicana
117-9685 Hwy 97 Lake Country BC V4V 1P5 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Three compartment sink being used for ware washing. Ensure the following dishwashing procedures are followed: WASH > RINSE > SANITIZE > AIR DRY Observation: QUATs sanitizer tested at 100 - 150 ppm at the time of inspection. Corrective Action: Contact the company dispensing the chemicals to raise the QUATs concentration to 200 - 400 ppm. Please also obtain test strips to test the chemical concentration.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): No staff at time of inspection had valid food safe level 1 certifications at the time of inspection. Operator is to ensure at least one staff member on duty holds a valid food safe certification.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips available at time of inspection. Corrective action: Obtain QUATs sanitizer test strips (i.e. QT-40) and ensure that sanitizer concentration does not exceed 200ppm.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Back hand wash station had a missing cap for the cold water, rendering it unusable. The facility must have both hot and cold running water to ensure employee hand hygiene is adequate. Corrective action: Fix the faucet handles to ensure that the back hand wash station is able to supply both hot and cold running water.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure internal thermometers in all cooling equipment available (prep-line cooler and sliding door cooler). Start daily records of temperature controls throughout facility, including all coolers, freezers, hot holding equipment, and dishwasher (when available). Temperature check 2-3 times daily (recommend at opening and after lunch/dinner rushes) to ensure proper temperature controls met and held. Record the internal temperatures using internal thermometers and probes. Ensure proper sanitizer test strips available and used to check all sanitizer solutions. Ex. 200 ppm QUATs solution.
- 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): Current dishwashing steps: sanitize, wash, rinse, air dry. Corrective Action: Ensure the following dishwashing procedures: WASH > RINSE > SANITIZE > AIR DRY Wash to remove all food debris. Rinse off soap and suds. Sanitize in appropriate solution for at least 2 minutes. Air dry in a clean place. [See attached documentation]
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Insufficient wiping cloth storage. Corrective Action: Store and submerge wiping cloths in buckets filled with sanitizer solution for at least 30 seconds between tasks. Sanitizer solution includes QUATs solution at a concentration of 200 ppm (or equivalent). Test or change sanitizer solution every 2 hours or when visibly dirty to ensure concentration of solution.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.1 Does the facility have proper monitoring supplies?