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Mama's Restaurant & Steakhouse

935 2nd Avenue West, Prince Rupert, V8J 1H8 · Restaurant

5 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Cut up potatoes in the walk in cooler were left open underneath the cooler fan. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Fans in walk iin coolers move any source of contamination within onto surfaces below and around it and can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counter in the kitchen between use. (Public Health Significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine bleach.
  2. Follow-Up Inspection

    1 infraction

    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: (CORRECTED DURING INSPECTION) Lights in the kitchen are not either shatterproof or have shatterproof covers. (Public Health Significance): Certain light bulbs have been known to shatter without warning and could end up going everywhere and inadvertently ending up in food for human consumption causing illness or injury.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.Replace the lights with shatter proof lights or add shatter proof covers. Operator is working with the hotel owner to replace the lights in the kitchen.
  3. Routine Inspection

    6 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Bacon was left open on a plate both in the prep table and in the walk in cooler. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Food including french fries were stored in containers on the floor in the walk in freezer. 2) The walk in freezer was observed to be overcrowded and one could not move inside to reach any product. (Public Health Significance): 1) Storing food on the ground and not a minimum of 15 cm (6 inches) off the ground does not allow for proper cleaning and sanitizing of surfaces and may lead to serious illness and injury. 2) Overcrowing of the freezer may not allow for proper air flow which can affect the temperature of the freezer which can lead to a freeze thaw cycle in the freezer. Overcrowding can also prevent proper cleaning and sanitizing of surfaces.
      • Corrective Action: 1) Store all food products up off the floor a minimum of 15 cm (6 inches) to help facilitate cleaning and sanitizing. 2) Do not overcrow the walk in freezer to allow for air flow and easier cleaning and sanitizing of surfaces.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloth for the restaurant tables was left wet on the counter between uses. The cloth had a musty odour as if it had been left wet for a while. (Public Health Significance): Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Replace the wiping cloth immediately. Store the cloth in a bleach solution of 200 ppm between uses instead of on the counter.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer spray bottles. Both the sanitizer spray bottle in the kitchen and the one for the restaurant tables had no detectable traces of bleach present. (Public Health Significance): Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration of 200 ppm unscented bleach. Use sanitizer test strips to determine concentration of sanitizer present.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Non-sealed wooden shelves observed at the front of the kitchen where dishes are stored. (Public Health Significance) Materials like raw wood will absorb juices, other liquids, or even seasoning smells and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces or add a lining to provide a durable easy to clean surface.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Lights in the kitchen are not either shatterproof or have shatterproof covers. (Public Health Significance): Certain light bulbs have been known to shatter without warning and could end up going everywhere and inadvertently ending up in food for human consumption causing illness or injury.
      • Corrective Action: Replace the lights with shatter proof lights or add shatter proof covers.
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions