INSPECTION REPORT Health Protection SJEN-CHEUGW

PREMISES NAME Midam Rice Cafe		Tel: (604) 568-5357 Fax: (604) 922-4980
PREMISES ADDRESS 110 - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE August 18, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tim Jeon		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The ventilation hood canopy had excessive grease build-ups on its surface. Corrective Action(s): The current deep cleaning schedule for the unit is every 3 months. More frequent deep cleaning may be considered. Contact cleaning company to schedule deep cleaning immediately. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: The main handsink in the back of the kitchen: a paper towel dispenser was not functioning properly. Corrective Action(s): Repair the paper towel dispenser. Given 1 week. Meanwhile, provide a paper towel stand at the handsink. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Walk in cooler: observed raw meats (in a container with lid) stored above raw vegetables 2. Dipper wells for cooking utensils such as spatula, scissors, and ice cream scoop: no ice cubes present 3. A bag of onions was put on the floor without protection Corrective Action(s): 1. Position ready to eat foods and raw vegetables above non-ready-to-eat and raw meat products to prevent contamination. Another option is to divide sections of the shelf rack for each use. 2. Dipper wells for cooking utensils must be chilled under 4 C or filled with food grade sanitizer such as bleach water. Most common practice is using ice cubes and replenish as necessary to keep dipper wells less than 4 C at all times. 3. All food items must be placed off the floor to prevent contamination Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Observed mouse droppings in the dry storage room behind the rice/flour bins. Corrective Action(s): Clean up and monitor pest activity by pulling out bins and boxes at least every 2-3 days. Cleaning is the key to pest control. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dirts and debris noted under the storage shelving rack in the walk in freezer. Corrective Action(s): Sweep the floor (hard to reach areas) frequently. Violation Score: 3

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

Comments

Coolers @ 4 C or less Freezers @ -18 C or less Walk in cooler @ 4 C Walk in freezer @ -22 C Dishwasher @ 74 C on plate level detected Washrooms maintained Hot holding unit @ 65 C (miso soup) Note: 1. Remove not in use equipment (rice cake production units) off the facility. 2. Wiping rags must be stored in a bleach water to prevent bacterial growth on its surface.