INSPECTION REPORT Health Protection DSEA-B95UYW

PREMISES NAME Mongo Bongo Restaurant		Tel: (604) 544-5007 Fax:
PREMISES ADDRESS 512B 6th Ave New Westminster, BC V3L 1V3		INSPECTION DATE February 6, 2019	TIME SPENT 0.75 hours
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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Brown rice in back of house hot holder found to be held at 26C; unit was unplugged Corrective Action(s): discarded rice. ensure that all hot potentially hazardous foods are stored >60C Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 2 issues; -grill area handsink missing paper towel dispenser, also found mop bucket stored in front of the handsink blocking access -back of house handsink found to have strainer inside Corrective Action(s): Install a paper towel dispenser at the grill area handsink and keep mop sink away from handsink. Keep handsink unobstructed at all times. Sink is to be only used for handwashing Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: REPEAT OBSERVATION: Bags of open dry goods found in the dry storage area Corrective Action(s): Provide more pest proof, easily cleanable containers for bulk dry goods. keep lids on containers 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 (1C and 4C), grill cooler (4C), bar cooler (4C), and BOH cooler (3C) measured < 4 degrees C =Upright freezer measured -18 degrees C. White rice hot holding (64C), and soup (75C) 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 =FOODSAFE level 1 certified staff on site. ensure that FOODSAFE certification is available for inspection =Permit posted in a conspicuous location note; discussed with operator regarding refinishing the floors. operator looking to refinish dining area floors but not kitchen. operator's 1 year requirement for refinishing kitchen floors is retracted on the following conditions; -kitchen floors are maintained in a sanitary manner consistently -kitchen walls are refinished and painted -operator must organize back electrical room storage area. keep items 6 inches off of the ground and provide storage or coat hooks for staff belongings