INSPECTION REPORT Health Protection MKIM-CF2U39

PREMISES NAME Mongo Bongo Restaurant		Tel: (604) 544-5007 Fax:
PREMISES ADDRESS 512B 6th Ave New Westminster, BC V3L 1V3		INSPECTION DATE June 3, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Sharon Boswell		NEXT INSPECTION DATE June 06, 2022
INSPECTION TYPE Follow-Up
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris observed under freezer and cooler in the back kitchen area. Corrective Action(s): Ensure premises is maintained in a clean and sanitary manner to prevent any potential pest attraction. Date To Be Correced: Jun 6th Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Vegetable cooler did not have a working thermometer Corrective Action(s): Ensure all coolers are equipped with working thermometers to facilitate in proper temperature monitoring. Date To Be Corrected: Jun 6th Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator does not have FoodSafe level 1. Corrective Action(s): Sign up for FoodSafe level 1 course and notify EHO. Date To Be Corrected: Jun 6th Violation Score: 1

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

Comments

A follow up inspection was performed for routine inspection MKIM-CEZUXY and the following observation was made: - Vegetable prep cooler has been serviced by a professional technician and was observed to be at 2C at the time of inspection. Ensure to monitor temperature on prep coolers daily and update temperature log to facilitate in proper temperature monitoring. - Sanitizer spray bottle stocked with 200 ppm QUATs and labeled - Food kept at least 6 inches from floor level in a clean and sanitary manner - Back door observed to be closed when entering the premises - MAINTAIN AND UPDATE: Daily temperature log for all coolers Daily sanitizer log to keep track of sanitizer spray bottle restocking and chemical residue for dishwasher (50 ppm).