INSPECTION REPORT Health Protection LKIM-D3ZNZ8

PREMISES NAME Mama's Rice Bowl		Tel: (604) 299-2931 Fax:
PREMISES ADDRESS 103 - 3999 Henning Dr Burnaby, BC V5C 6P9		INSPECTION DATE April 4, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jong Hun Kim		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Side hand sink blocked upon arrival of EHO. Equipment in hand sink . Corrective Action(s): Ensure all hand sinks are freely accessible at all times. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw eggs stored above ready to eat and vegetable items Food items in customer service and eating area. Corrective Action(s): Ensure raw eggs are stored on bottom of cooler units Food items are not to be stored in areas that are not designated for food storage or food preparation. Reorganize so that food items are within designated food storage and food preparation areas . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cooler thermometer broken in under counter meat cooler unit. Spray bottle for one bleach sanitizer solution is broken. . Corrective Action(s): Obtain new thermometer for black meat cooler unit Obtain new spray bottle to replace broken sanitizer bottle. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (74.8) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Common use items washed and sanitized frequently every 2 hours or more frequently as necessary - dishwasher used - EXCELLENT! - Hair restraints in use - Hair Nets - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: new hot holding units meet demands of facility while keeping food items at temperatures at or above 60 degrees Celsius - EXCELLENT!