INSPECTION REPORT Health Protection SSZO-DEAUZ4

PREMISES NAME El Comal Mexican Food		Tel: Fax:
PREMISES ADDRESS 7650 Winston St Burnaby, BC V5A 2H4		INSPECTION DATE February 27, 2025	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jaime Mollinedo		NEXT INSPECTION DATE April 03, 2025
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): While bleach sanitizer is used to sanitize equipment, it is way too strong. Corrective Action(s): Dilute bleach in correct concentration - 1/2 teaspoon bleach / 1L water. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: While it appears less rodent droppings are observed, there are sightings still in facility: -->floor under 2-compartment sink at front main production area -->floor under dry storage area in secondary production area -->floor under storage racks in secondary production area -->in washrooms Corrective Action(s): Remove droppings and sanitize areas. Continue to monitor and follow all recommendations from pest control company. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard is used to line floor. Corrective Action(s): All surfaces must be durable, easily cleaned, and impervious to moisture. Remove cardboard. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Walk-in cooler: 3.6oC Walk-in freezer: -12.8oC Temperature log is maintained, sporadically Hot and cold running water are available Liquid handsoap and paper towel present at all handwashing stations General sanitation is satisfactory Equipment is cleaned in place for most, with bleach in use to sanitize equipment Chip frying production is back in use at time of visit, in the secondary area. Note: 1. Back of main production area is still not in use (ie. deep fryers, dishwashing sinks, etc.). 2. 3-compartment sink at back has Quats sanitizer still attached, but pooling of water observed underneath. Fix leak, and facility should consider switching to Quats sanitizer instead. 3. Continue to remove unused items in third storage area (near loading bay).