INSPECTION REPORT Health Protection RWOG-CSN3AH

PREMISES NAME Midam Rice Cafe		Tel: (604) 568-5357 Fax: (604) 922-4980
PREMISES ADDRESS 110 - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE June 9, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tim Jeon		NEXT INSPECTION DATE June 19, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 53

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Broth was cooling on stove that was turned off. Brother measured 40C. Corrective Action(s): Discard broth. Foods must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Foods in prep cooler directly across from cookline measured 11-14C. 2) Cut and prepped vegetables stored directly on the counter top. Corrective Action(s): 1) Discard all potentially hazardous foods. 2) Any vegetables that have been cut and prepped must be stored at 4C or colder. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Bingsoo shaver has major build up of mildew and mould. 2) Wiping cloths not stored in sanitizer. 3) In-use utensils stored in stagnant room temperature water. Corrective Action(s): 1) Clean and sanitize every four hours when in-use. 2) Sanitizer cloths must always be stored in sanitizer when not in use. 3) In-use utensils must be stored in ice water. Ice water to be changed out every four hours. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Lone handwashing sink in back area blocked by garbage can. Hose was attached to faucet for staff to clean deep fryer. Corrective Action(s): Handwashing sinks are for handwashing ONLY. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Eggs stored on a middle shelf in walk-in cooler. Corrective Action(s): Eggs and raw meats must be stored below and away from raw foods. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Build up of debris underneath equipment. 2) Build up of debris in walk-in cooler. Corrective Action(s): 1+2) Clean and sanitize food prep area. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Use of newspaper throughout facility to sop up oil. Corrective Action(s): Do not use newspaper in facility as these are not meant to be food contact surfaces or used in a food preparation setting. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler near cookline cannot achieve nor maintain 4C. Corrective Action(s): Repair or replace. Do not use this cooler until it has been repaired. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff member onsite has FOODSAFE Level 1 or equivalent. Corrective Action(s): At least one staff member must have FOODSAFE Level 1 or equivalent. Violation Score: 1

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water > repair paper towel dispenser > repair loose faucet - sanitizer measured 100ppm chlorine in spray bottle - dishwasher reached 75C at final rinse cycle - ice machine appears sanitary, scoop stored separately Note: If food handling practices do not improve, the menu will be reduced to a level this kitchen is able to handle. Temperatures: - side dish prep cooler 1C - upright fridge (water): 3C - ice cream freezer: -12C - bingsoo chest freezer: -16C - prep cooler (fruits): 4C - fries freezer: -19C - glass door cooler (near cookline) 4C - upright one door freezer (near cookline): -17C - under counter cooler: 4C - skinny drinks cooler: 3C - walk-in cooler (L) 3C - walk-in freezer (M): -20C - walk-in freezer (R) -17C : ** hot held rice and miso soup hot holding units ~50C; food itself was >60C - turn these machines up higher