Mama's Grill
298 S Copper Ave Greenwood BC V0H 1J0 · Restaurant - Food Service
2 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Some hot holding units measured less than 60°C. Temperature settings were increased during the inspection.
- F1.2C Potentially hazardous foods must be transported at a temperature of 60 °C (140 °F) or hotter.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Make sure there is a solid seal (no gaps) where the floor meets the wall inside the walk-in cooler. Insulation appears to be stuffed around rock wall adjacent to walk-in cooler and walk-in freezer. Note that mice may use loose insulation as nesting material. In the long term this rock wall area should be sealed off with a durable material.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Frost formation on outside door of walk-in freezer. Small amount of water dripping in this area. Ensure there is a solid seal for the freezer door. Ensure any uncleanable (e.g. bare wood) surfaces are covered or replaced to prevent mold growth. In the long term the rock wall will need to be replaced with a easily cleanable material that is suitable for a commercial kitchen.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): Probe thermometer(s) must be available on site to monitor the temperature of cooked foods.
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Pest droppings near walk-in cooler and walk-in freezer area. - safely clean up droppings (see health link resource) - ensure to regularly clean behind large equipment such as shelves and in the area where droppings were found - check for potential entry ways and seal them (e.g. weather stripping under doors, holes in walls etc.) - install physical traps along walls - keep food stored off the floor and in pest proof containers (e.g. hard plastic).
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Missing panel covers for some equipment such as fridge and ice machine. These areas may provide a place for pests to hide and may be difficult to clean if food debris gets in these areas. Please find the original panel covers for equipment. Wet wiping cloths are left out at room temperature. When not in use wiping cloths should be placed in sanitizer buckets. Sanitizer bucket solutions (e.g. 100-200 ppm chlorine) should be changed out every 2 hours or sooner if the water looks dirty/cloudy. Use your test strips to check concentrations. Poster will be provided. Move equipment (e.g. hot holding unit) near dish pit off of the floor or if it is not in use out of the premises. Ensure to keep food containers stored at least 6 inches off of the floor in walk-in freezer, walk-in cooler, and dry storage areas. Ensure to use scoops with handles rather than bowls (e.g. in cheese container) in food containers. Previous comments Apr 2025: "Floor area in back and where mop sink is located is rough and may trap contaminants. Please review the Canadian Food Retail and Food Services Code for more information on flooring requirements (p.15-16). In general floors should be smooth, durable, easily cleanable and non-slip. Ensure there is a proper seal between floor and wall joints to prevent water and food debris from getting trapped along the wall. The rock wall adjacent to the walk-in cooler and walk-in freezer is not easily cleanable. Walls should be smooth, non-absorbent, easily cleanable and light coloured." In the long term the rock wall will need to be replaced with a easily cleanable material that is suitable for a commercial kitchen. Mop sink area was not assessed during inspection.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Equipment left inside handwashing sink. Staff moved equipment during inspection. Recommend to restock paper towels in wall mounted holders for more counter space.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.1 Are proper cooking procedures followed?