INSPECTION REPORT Health Protection ECAO-BKTTRJ

PREMISES NAME Mama Rich Food		Tel: (604) 569-1616 Fax:
PREMISES ADDRESS 4949 Kingsway Burnaby, BC V5H 2E5		INSPECTION DATE January 14, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mama Rich Food LTD		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Ice wand was cracked and operator replaced it with a disposable container. Corrective Action(s): Do not use disposable containers for ice wands! The containers will deteriorate and contaminate foods. Use food safe ice wands that can withstand the rigors of constant freezing and unfreezing as well as dishwash safe materials Operator to discard the disposable containers -email me a copy of the invoice for the new commercial ice wand Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: See code 306 for further details Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some old droppings observed behind wire racks next to upright freezer in the kitchen Corrective Action(s): Clean and disinfect Operator to hire a profressional pest control company within the week -email me a copy of the work report within the week Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Extra cleaning chemicals are being stored under 2-compartment wash sink in the kitchen. Corrective Action(s): This is a high traffic area that needs daily cleaning. Either store all the cleaning chemicals in a large container or remove the extra chemicals except the ones used on a daily basis. This will facilitate cleaning Violation Score: 1

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

Comments

Temperature Controls: -2-door display 3 deg C -preparation cooler 4 deg C -Mini fridge in the front 3 deg C -hot held rice 72 deg C -hot held preserved vegetable 68 deg C -high temperature washer final rinse 74.8 deg C at plate level on first cycle operator has a probe thermometer with heat shield for monitoring the rinse temperature (must achieve maximum >71 deg C at plate level) Bleach sanitizer spray and buckets >100ppm as per test strips NOTE: remove the protective covering on the shelf next to the upright freezer to facilitate cleaning of the surface Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access