INSPECTION REPORT Health Protection SSZO-BJCMXE

PREMISES NAME Mom's Hand Cafeteria		Tel: (604) 812-5524 Fax:
PREMISES ADDRESS 3555 Gilmore Way Burnaby, BC V5G 4W7		INSPECTION DATE November 28, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Young Jin Kim		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer bucket was not made at time of visit (9am) and facility opens at 8am. Staff has started perpearing food at time of visit. Corrective Action(s): Sanitizer bucket must be available at all times while facility is operating. Operator made a bucket at time of visit, at least 100ppm chlorine noted. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen chicken breasts noted in a container with stagnant water at room temperature. Operator indicated chicken will be used very soon. Corrective Action(s): Defrost chicken using proper methods: -->in cold running water -->in cooler -->in microwave Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted in sheving units under cashier, and on floor along wall at the back storage area. Pest control company comes in regularly, hired by the office building, but operator is not sure how often pest control visits. Corrective Action(s): Remove droppings, sanitize areas, monitor, and notify pest control. Violation Score: 3

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

Comments

Health permit is posted Display cooler: 3.4oC Prep cooler: 3.9oC 2-door cooler at back: 1.0oC 2-door freezer: -16oC No hot holding at time of visit (9am) Hot and cold running water available Liquid handsoap and paper towel present at handwashing station General sanitation is satisfactory Dishwasher final rinse reaches 74.6oC on plate, as per min-max thermometer Note: The fume hood at the back is not a commercial type ventilation exhaust system, but a domestic type with no connection to take vapor outside. Since the facility is not allowed to make foods that generate grease laden vapor, facility is not allowed to add any type of oil during cooking, even if it is made in a self contained pot (ie instapot).