INSPECTION REPORT Health Protection EMGE-AZVR5P

PREMISES NAME MAMAS Kitchenette		Tel: (250) 308-2525 Fax:
PREMISES ADDRESS 46296 Yale Rd Chilliwack, BC V2P 2P6		INSPECTION DATE June 19, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Eunjin Cho		NEXT INSPECTION DATE June 26, 2018
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Line cooler, not maintaining temperature less than 4C. Not being used. Dishwasher, not maintaining at least 50ppm Chlorine, currently doing a bleach dip Corrective Action(s): Have cooler serviced, service person contacted by operator, will be repaired or replaced Dishwasher to be serviced, waiting on service person to repair. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Operator has FoodSafe, no other staff have FoodSafe Corrective Action(s): Ensure at least one staff member is onsite with FoodSafe in operators absence Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # EMGE-AZUNMT of Jun-18-2018 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Line cooler 10.8C, using prode thermometer in hummus. Thermometer in cooler reading over 10C) Code 301 noted on Routine inspection # EMGE-AZUNMT of Jun-18-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Bleach solution available in spray bottle at handsink, not observed in using while wiping food contact surfaces) Code 302 noted on Routine inspection # EMGE-AZUNMT of Jun-18-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Dishwasher 0ppm Chlorine)

Comments

Bleach solution available at prep tables in back kitchen area Cleaning was done throughout the kitchen area. Shelves, walls and floor thoroughly cleaned, maintain kitchen as part of regular routine cleaning (sanitation plan) Back light repaired in dry storage area Dry storage area organized, maintain to monitor for pests Food covered