INSPECTION REPORT Health Protection VCHN-D27TDZ

PREMISES NAME MoMo Factory		Tel: (604) 782-4717 Fax:
PREMISES ADDRESS 11956 88th Ave Delta, BC V4C 3C8		INSPECTION DATE February 6, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Alok Dhungana		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Large pot of cooked lentils observed on the stainless steel table. Internal food product temperature still over 60 degrees C. Corrective Action(s): Ensure all food is cooled in an acceptable manner. Cool lentin by transferring to smaller containers and use the available ice wand. Cool from 60 to 20 degrees C in 2 hours then from 20 to 4 degrees in 4 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease accumulations observed on the exhaust canopy. Food debris accumulations observed the kitchen floor and underneath/behind tables/shelves. Dust accumulations observed on the ceiling tiles in the kitchen. Corrective Action(s): Thoroughly clean the above mentioned areas. Maintain premise in a sanitary condition. Correct by February 13, 2024. Violation Score: 3

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

Comments

Routine inspection: Kitchen: Hand sink provided with liquid soap and paper towels. 100ppm bleach sanitizer solution available for use in labeled spray bottles. Dishwasher registers 73 degrees C at the plate surface during the final rinse cycle. Preparation cooler inserts at or below 4 degrees C. Lower sections at or below 4 degrees C. Hot holding of rice at or above 60 degrees C. Upright freezer at -20 degrees C. Chest freezer at -21 degrees C. Walk in cooler at or below 4 degrees C. Walk in freezer at -23 degrees C. FOODSAFE requirements met at time of inspection. Servery/bar: Permit posted in plain view of the public. Hand sink provided with liquid soap and paper towels. 100ppm bleach sanitizer solution available for use. Wiping cloth stored in solution. Glass washer registers 50ppm chlorine during the final rinse cycle. Domestic cooler at or below 4 degrees C. Freezer section at -10 degrees C. Monitor and ensure -18 degrees C. Under the counter 3 door cooler at 10 degrees C. No cold potentially hazardous foods stored. Under the counter 2 door cooler at 4 degrees C. Note: for any changes to the kitchen, contact the health department to discuss health requirements.