INSPECTION REPORT Health Protection LKIM-CQJTJ6

PREMISES NAME Mama's Rice Bowl		Tel: (604) 299-2931 Fax:
PREMISES ADDRESS 103 - 3999 Henning Dr Burnaby, BC V5C 6P9		INSPECTION DATE April 3, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jong Hun Kim		NEXT INSPECTION DATE April 10, 2023
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two beef dishes in hot holding unit at temperatures of 44 and 47 degrees Celsius. Items were 2 hours in hot holding units. As it was past 2pm items were discarded. CORRECTED DURING INSPECTION - Items discarded. . Corrective Action(s): Ensure the hot holding unit can meet temperatures of 60 degrees Celsius. Lids should be tight fitting at all times. Hot holding units are not commercial grade and may not be capable of maintaining internal temperatures of 60 degrees for the lunch period. Facility to monitor temperatures throughout the day and ensure temperatures of 60 degrees are maintained. If not the facility will have to purchase commercial grade hot holding units. Obtain stem thermometer. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Both hand sinks blocked upon arrival of EHO. Each hand sink was being used as food preparation area due to lack of adequate counter space and food preparation space at facility. CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure hand sinks remain free from obstructions at all times. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO food items were stored on floor. CORRECTED DURING INSPECTION - items relocated. . Corrective Action(s): Ensure food items are not stored on floor. The floor is dirty and if pots are then placed onto food preparation surfaces there is the potential to contaminate the surfaces. . Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Facility using camping type cooler for thawing. Frozen meat observed to be thawing on rice container. Frozen meat observed to be thawing on hand sink. CORRECTED DURING INSPECTION - items relocated to cooler units. . Corrective Action(s): Thawing should occur at temperatures of less than or equal to 4 degrees Celsius. Either in cold water or in cooler unit. As facility lacks adequate preparation sinks the cooler is the best option. Using a camping type cooler is not an acceptable method of thawing. . Violation Score: 5 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: More cleaning and organizing of facility required. Facility lacks adequate preparation and storage space. . Corrective Action(s): Facility needs to look into expanding storage and preparation space to accommodate large menu. Relocation of take-out containers and frozen food items to a suitable storage space (on site) which would enable space for additional cooler and food preparation. Ensure any renovations are approved by Fraser Health and any other required Government agency. . Violation Score: 3

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - 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 72 (77) 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 - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: FOODSAFE Level One of owner will be expiring in June of 2023. Ensure to take refresher course prior to expiration NOTE: Any floorplan changes need to be reviewed by Fraser Health. Check with other government agencies (i.e. City of Burnaby) prior to the start of any renovation work.