INSPECTION REPORT Health Protection JSAS-CW2RJR

PREMISES NAME Mama Rich Food		Tel: (604) 569-1616 Fax:
PREMISES ADDRESS 4949 Kingsway Burnaby, BC V5H 2E5		INSPECTION DATE September 26, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Mama Rich Food LTD		NEXT INSPECTION DATE October 04, 2023
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 47

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 3 pots of left over soup / stew stored in lower compartment of prep cooler. Corrective Action(s): Products discarded. Equipment and food safety procedures are not available to allow for safe cooling of cooked food items. Food items 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: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Open container and squeeze bottle filled with mayonaise stored at room temperature on top shelf, temp 25 C Corrective Action(s): Product discarded. Product label indicates that the food must be stored under refrigeration at 4 C or colder after opening container. Violation Score: 5 302 - 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. Corrective Action(s): 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. Violation Score: 15

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meats stored beside, in contact with fresh vegetables on lower shelf of cooler unit. Staff personal items stored with food items on dry storage shelving. Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items. Staff personal items are to be stored in a designated location apart from food and food equipment. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mouse droppings observed in the following locations: - under kitchen dishwashing sinks - corners under shelving in kitchen - on floor around hot water tank - on floor behind chest freezers - on floor and on lower shelving at front service counter Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Wood table in kitchen by pass through window - surface is heavily damaged and no longer cleanable. Corrective Action(s): Replace table in kitchen, surfaces are to be durable, smooth, and easily cleaned. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Can of paint and chemcal spray can stored above food items on dry storage shelving. Corrective Action(s): Chemical products are to be stored away from food and food equipment to not pose a cross contamination risk. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Large stockpile of used, soiled single use containers stored in kitchen. Corrective Action(s): Items discarded. Single use containers and utensils as per their design are not intended to be cleaned and sanitized after use and must be discarded. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light fixtures in kitchen and front service area - are missing light bulbs Corrective Action(s): Replace missing, burnt out light bulbs / tubes to provide adequate lighting in foodhandling areas of premise. Violation Score: 1

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

Comments

Handwashing facilities maintained – warm water supply, stocked liquid soap and papertowel dispensers. Professional pest control service in place. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) High temperature sanitizing dishwasher 73 C achieved. Prep cooler 2 C, 2 door upright cooler 0 C, Stove top pots 67 - 80 C Upright freezer -13 C, Right chest freezer -8 C, Left chest freezer -11 C, Rice warmer 62 C Hot holding steamer 65 C, Front upright freezer -6 C, Front mini cooler 3 C Note: Permit fee notice hand delivered.