INSPECTION REPORT Health Protection ATHP-CLNUYF

PREMISES NAME Massawa Restaurant		Tel: (604) 553-9503 Fax:
PREMISES ADDRESS 110 - 418 6th St New Westminster, BC V3L 3B2		INSPECTION DATE November 30, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mehari Kahasay Beraki		NEXT INSPECTION DATE December 02, 2022
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: Moderate (16-29) Total Score = 32

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Food contact surface sanitizer solution not available during the inspection. One spray bottle was tested and it had 0 ppm chlorine. Corrective Action(s): Ensure that a 1 tsp per liter bleach solution is always available when the restaurant is in operation. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Kitchen hand sink and the bar hand sink are not supplied with paper towels. Corrective Action(s): Correct today. Violation Score: 15

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings found along the walls in the kitchen and downstairs storage areas. Pest control comes on site regularly, the last report was from November 24, 2022. Corrective Action(s): Clean droppings today with a bleach solution. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The kitchen hand sink only has hot water, the cold water handle is broken. Operator called a plumber to fix it during the inspection. Corrective Action(s): Correct within one week. Violation Score: 3

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

Comments

All coolers were < 4 C. All freezers were < -18 C. The dishwasher reached 77 C at the plate level. The downstairs storage area was well organized and food was kept in pest proof containers. Washroom hand washing sinks were supplied with hot and cold water, soap and paper towels.