INSPECTION REPORT Health Protection DSEA-BKKVY2

PREMISES NAME Mongo Bongo Restaurant		Tel: (604) 544-5007 Fax:
PREMISES ADDRESS 512B 6th Ave New Westminster, BC V3L 1V3		INSPECTION DATE January 6, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sharon Boswell		NEXT INSPECTION DATE January 10, 2020
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 = 23

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: bar cooler ambient temperature measured 8C. Corrective Action(s): Move creamer to working back area cooler and repair the bar cooler. due immediately. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 2 issues; -grill area handsink missing liquid soap -bar area handsink's hot water tap was broken, no hot water available Corrective Action(s): Repair the handsink and ensure that all handsinks are stocked with liquid soap, paper towels, and hot/cold running water Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: some grease build up observed around the deep fryer hood vent and above the grill area cooler unit Corrective Action(s): Clean this area on a more frequent basis. Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked hot/cold running water =ingredient bar coolers (3C and 4C), grill cooler (4C), bar cooler (6C), and BOH cooler (2C) measured < 4 degrees C =Upright freezer measured -10 degrees C. White rice hot holding (75C), brown rice hot holding (60C), and soup (66C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Sanitizer solution approximately 200 ppm QUATS available in spray bottles =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner =FOODSAFE level 1 certified staff on site. ensure that FOODSAFE certification is available for inspection =Permit posted in a conspicuous location. note: operator has painted walls of facility as per conditions of the last routine inspection.