INSPECTION REPORT Health Protection MBEK-CUAVGK

PREMISES NAME Mama Moon Kitchen		Tel: (604) 676-9864 Fax:
PREMISES ADDRESS 305 - 15930 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE August 1, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hae Gyoung Moon		NEXT INSPECTION DATE 4 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 = 9

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal food temperature of meat in hot holding unit measured 55 to 57 degrees C. Corrective Action(s): Meat reheated to 74 degrees C or more. Hot holding unit temperature setting increased. Ensure hot potentially hazardous food is maintained at 60 degrees C or more in order to limit the growth of potential pathogens, including the potential production of toxins. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Phone observed on one side of prep cooler food prep surface. Used gloves observed on same surface. 2. Bagged food stored on floor. Corrective Action(s): 1. Gloves discarded. Phone removed. Surface resanitized. Ensure food contact surfaces are maintained in sanitary condition. Discard gloves properly immediately after use, and ensure phone is not stored on food prep surface in order to protect food from potential contamination. 2. Ensure bags of food are removed from the ground to protect food from potential contamination. Violation Score: 3 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation (CORRECTED DURING INSPECTION): Meat (partially frozen) defrosting on counter at ambient temperature. Corrective Action(s): Meat placed into cooler. Ensure potentially hazardous food is properly defrosted (for example, in a cooler at 4 degrees C or less) in order to limit potential pathogen growth. Note: Additional acceptable cooling methods can be found in the FOODSAFE course book. Violation Score: 1

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

Comments

Routine health inspection. Coolers at 4 degrees C or less. Freezer at -18 degrees C or less. Hot holding (rice) at 60 degrees C or more. Food is covered and properly organized. Thermometers in place for coolers. Sanitizer available in bucket at 100 ppm chlorine bleach. Wiping cloth stored in sanitizer. Equipment and utensils in sanitary condition. Hand sinks (kitchen, washroom) supplied with hot and cold running water, liquid soap, and paper towels. Three compartment sink is supplied with hot and cold running water, sink plugs. Sink was set up for manual warewashing at time of inspection; operator able to prepare 100 ppm chlorine bleach solution in third compartment. General sanitation good. No signs of pest activity observed at time of inspection. FOODSAFE certified operator on site.