INSPECTION REPORT Health Protection DSEA-B4SV2C

PREMISES NAME Mongo Bongo Restaurant		Tel: (604) 544-5007 Fax:
PREMISES ADDRESS 512B 6th Ave New Westminster, BC V3L 1V3		INSPECTION DATE September 20, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sharon Boswell		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] No 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): 3 issues; -grill area handsink missing paper towel dispenser -back of house handsink missing liquid soap and paper towels -bar area handsink missing adequate level of liquid soap Corrective Action(s): Restocked sinks. Operator must install paper towel dispenser at grill area handsink. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 3 issues; -Bags of open dry goods found in dry storage area -1 can of soda stored in ice well at bar -containers of raw meat with open tops stacked in freezer Corrective Action(s): -Obtain pest proof, easily cleanable containers for bulk dry goods. -Ensure that drink cans and bottles are not stored in the ice well (this ice is for human consumption and must be treated like food) -Do not stack containers without having proper barriers between foods (lids or plastic wrap) Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 2 issues; -Food splatter noted around grill area counters and cubbies -Door seals and cooler doors at ingredient bar require cleaning Corrective Action(s): clean the above noted areas and ensure that this is done on a more frequent basis Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Flooring throughout the premises pitted and peeled. Corrective Action(s): Refinish floors and baseboards. operator indicated that equipment upgrades are also a priority. due within 1 year to allow for equipment upgrades first 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, refer to violation above =ingredient bar coolers (3C and 4C), grill cooler (4C), bar cooler (4C), and BOH cooler (4C) measured < 4 degrees C =Upright freezer measured -18 degrees C. Brown rice hot holding (70C), white rice (78C), and soup (80C) 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 =Staff hygiene satisfactory at the time of inspection; however staff FOODSAFE certification expired. Provided FOODSAFE level 1 refresher information to operator =Permit posted in a conspicuous location note; operator must organize back electrical room storage area. keep items 6 inches off of the ground

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-B4SV2C
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Kikoman brand panko audited. product meets transfat restrictions
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment