INSPECTION REPORT Health Protection RWOG-D2WVP5

PREMISES NAME Maison Mori		Tel: (604) 340-3963 Fax:
PREMISES ADDRESS 111G - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE February 29, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hyesun Jeon		NEXT INSPECTION DATE 6 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 = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Back handwashing station had chopping board and knife in basin. 2) Front handwashing sink had coffee equipment in basin. Corrective Action(s): 1+2) Handwashing stations are for handwashing ONLY. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Ice scoop stored directly in ice Corrective Action(s): Do not store scoops directly in ice in case of a contaminated handle. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wall by work table in back (near handsink) has become worn. Corrective Action(s): Repaint wall. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach jug stored next to food items in storage room. Corrective Action(s): Store chemicals below and away from food items. Violation Score: 3

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

Comments

General: - handwashing stations stocked with soap, paper towels and hot and cold running water - sanitizer measured 100ppm chlorine in sanibucket - dishwasher reached 75C at final rinse cycle - FOODSAFE requirements met - expiry April 2024 - back door closed at time of inspection Note: Staff stated that potentially hazardous buns (hot dog and creme buns) are kept in the cooler for operating hours; they are then kept at room temperature starting at 3pm as closing time is 5pm (within the 2 hour hold limit). Buns must be discarded at 5pm (closing); they are not to be returned to the cooler or re-sold. Temperatures - display cooler: 3C - under counter freezer -14C - upright cooler (C1/C2): 3C - upright freezer (F1/F2): -15C - work top cooler: 4C - cream cooler (seating): 4C - two door cooler (storage room): 4C - vertical two door cooler (storage room): 4C - cooler/freezer (storage room): 4C/-19C