INSPECTION REPORT Health Protection JFEN-C3VTSX

PREMISES NAME Mongo Bongo Restaurant		Tel: (604) 544-5007 Fax:
PREMISES ADDRESS 512B 6th Ave New Westminster, BC V3L 1V3		INSPECTION DATE June 11, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sharon Boswell		NEXT INSPECTION DATE June 15, 2021
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food items and other debrs noted under upright freezer, under prep table and under the shelving in the dry storage area. Corrective Action(s): These areas need to be cleaned. Continue to follow your sanitation plan. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted cloth used to cover broccoli in upright cooler. Corrective Action(s): Do not use cloths to cover food items. Use single use plastic wrap or food grade lids. Violation Score: 3

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

Comments

coolers @ 4C / 40F or less *thermometers present *temperatures checked 2x / day liquid soap and paper towel provided at handsinks *review best handwashing practices with staff hot holding @ >60C /40 F Ensure best cooling practices are followed: *60C to 20C in 2 hours *20C to 4C in 4 hours Ensure best reheating practices are followed: *74C for 15 seconds within 2 hours *Only reheat food items 1 time QUAT sanitizer on-site for disinfecting food contact surfaces and food equipment *ensure manufacturer's directions are followed for concentration and contact time *QUAT sanitizer provided in spray bottles - label spray bottles *Provide bucket of QUAT solution for wiping cloths Low temperature dishwasher @ 50 ppm Chlorine *test strips available on-site *ensure final rinse concentration is monitored regularly No signs of pests noted at time of inspection COVID-19 Safety Plan on-site *EHO to email required COVID-19 signage for front door To meet the requirements of the Food and Liquor Serving Premises Order - May 24, 2021: *Provide handsanitizer for patrons who self-serve grilling items *Provide signage reminding patrons to sanitizer prior to self-serving *Frequently wash and sanitize utensils and other high touch surfaces