INSPECTION REPORT Health Protection JSAS-CWAR2G

PREMISES NAME Mama Rich Food		Tel: (604) 569-1616 Fax:
PREMISES ADDRESS 4949 Kingsway Burnaby, BC V5H 2E5		INSPECTION DATE October 4, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mama Rich Food LTD		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Pot of cooked soup in kitchen cooler. Corrective Action(s): Product discarded. Foods are to be cooked and served OR cooked, hot held at 60 C and served. Left over food product is to be discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vegetable peeler hung on wall covered with food debris. Corrective Action(s): All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Fresh vegetables and cooked soup stored together, beside multiple packages of raw meats. Cook stores multiple used tooth picks on shelving with food items in kitchen. Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items. Tooth picks discarded. Do not store personal items in kitchen. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # JSAS-CW2RJR of Sep-26-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Vegetable peelers, food utensils stored above sinks covered with food debris from previous use. Empty, used bowls stored in cooler units. Correction: All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.

Comments

Kitchen wood table repaired with different surface. Kitchen light tubes replaced. Can of paint moved off food storage shelving. Premise cleaning conducted. Premise cleaning is to be conducted on a daily basis to maintain sanitation and discourage pest activity. Used single use containers observed again, and discarded. Reusable dishware is to used to process and store food in the kitchen.