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Mama's Rice Bowl

103 - 3999 Henning Dr, Burnaby · Restaurant

23 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items not up off floor 15cm.
      • Rice in bags stored on piece of wooden shelf.
      • .
      • Corrective Action(s): Ensure food items are stored up higher minimum 15 cm up off floor. This aids in cleaning and prevents contamination when mopping.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cupboards are in poor condition. Exterior covers are wearing and particleboard is exposed.
      • .
      • Corrective Action(s): Cupboard surfaces need to be repaired or replaced in areas where finish has worn and particle board is exposed.
      • .
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cover for top of insert cooler stored on floor.
      • Facility is storing meat, rice and other items in customer area where public is able to fully access items.
      • Raw eggs stored above ready to eat food items
      • .
      • Corrective Action(s): Storing insert cooler cover on floor is unsanitary. Do not continue this practice
      • Food items and food storage containers or anything food related is not to be stored in publically accessible areas. Remove items from this space
      • Raw meat, including eggs, are to be stored below ready to eat food items.
      • .
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cupboards are in poor condition. Exterior covers are wearing and particleboard is exposed.
      • Handle on stand up glass fronted cooler unit is missing. Tape in place of handle.
      • .
      • Corrective Action(s): Cupboard surfaces need to be repaired or replaced in areas where finish has worn and particle board is exposed.
      • Remove tape from unit as it is unsanitary. Replace with something that can be cleaned and sanitized.
      • .
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to wipe cutting board and knife with damp rag. Sanitizer solution was not used.
      • .
      • Corrective Action(s): Ensure staff are trained to use sanitizer solution throughout the day. Wet/damp rags harbor pathogens and should not be used to spread pathogens around food contact surfaces.
      • .
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to use wet/damp rag to wipe gloved hands.
      • Staff observed to handle raw bacon and return to food preparation without proper hand washing.
      • .
      • Corrective Action(s): Ensure staff are washing hands. Gloves should be removed to wash hands and new gloves put on.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food stored in front area not separate from customers.
      • Eggs stored above ready to eat food items.
      • Corrective Action(s): Food is to be stored within the boundaries of the kitchen or in some other storage area that customers can not access.
      • Raw eggs are to be stored on lower shelves.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO one hand sink was blocked.
      • CORRECTED DURING INSPECTION - Item that was stored inside hand sink was relocated at time of inspection
      • .
      • Corrective Action(s): Ensure hand sinks are both available for use throughout the day.
      • Do not block the hand sinks. They are not a table top.
      • .
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Facility has many areas using raw wood.
      • .
      • Corrective Action(s): Raw wood is unsuitable for restaurants as it holds grease and is not easily cleanable.
      • Paint or seal raw wood.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One broken spray bottle for sanitizer solution at time of inspection.
      • .
      • Corrective Action(s): Obtain an additional spray bottle for sanitizer solution as now unit only has one.
      • .
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Side hand sink blocked upon arrival of EHO. Equipment in hand sink
      • .
      • Corrective Action(s): Ensure all hand sinks are freely accessible at all times.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw eggs stored above ready to eat and vegetable items
      • Food items in customer service and eating area.
      • Corrective Action(s): Ensure raw eggs are stored on bottom of cooler units
      • Food items are not to be stored in areas that are not designated for food storage or food preparation. Reorganize so that food items are within designated food storage and food preparation areas
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler thermometer broken in under counter meat cooler unit.
      • Spray bottle for one bleach sanitizer solution is broken.
      • .
      • Corrective Action(s): Obtain new thermometer for black meat cooler unit
      • Obtain new spray bottle to replace broken sanitizer bottle.
      • .
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various food items in under counter insert cooler found to be at temperatures between 7 and 12 degrees Celsius.
      • Ambient air temperature of cooler unit at temperatures
      • No thermometer found inside cooler.
      • Items relocated to stand up cooler unit.
      • .
      • Corrective Action(s): Obtain cooler for thermometer
      • Check temperatures of equipment daily.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Staff hand sink blocked with cutting board and rice cooker at time of arrival of EHO. Cutting board placed on hand sink as food preparation surface.
      • CORRECTED DURING INSPECTION - cutting board and rice cooker removed from sink and placed on counter top.
      • .
      • Corrective Action(s): Ensure staff are not using hand sink area as food preparation area.
      • The facility is extremely limited on space. Hand sinks are not to be blocked and turned into food preparation surfaces.
      • .
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Raw wood exposed on back side of partition in food preparation area.
      • Raw particle board exposed on front of counter holding hot holding unit. Currently particle board is covered by packing tape
      • .
      • Corrective Action(s): Raw wood and particle board are not acceptable materials in food preparation areas as the are not easily cleanable and are absorbent materials. Paint/resurface these areas with non-absorbent material.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Insert cooler malfunctioning.
      • Ambient air temperatures of no less than 11.9 observed.
      • No thermometer observed inside unit for monitoring of cooler temperatures.
      • Corrective Action(s): Insert cooler is to be repaired IMMEDIATELY.
      • DO NOT USE insert cooler until such time as repairs have been made.
      • Obtain thermometer for daily monitoring of cooler temperatures.
      • .
      • Violation Score: 15
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two beef dishes in hot holding unit at temperatures of 44 and 47 degrees Celsius. Items were 2 hours in hot holding units. As it was past 2pm items were discarded.
      • CORRECTED DURING INSPECTION - Items discarded.
      • .
      • Corrective Action(s): Ensure the hot holding unit can meet temperatures of 60 degrees Celsius. Lids should be tight fitting at all times. Hot holding units are not commercial grade and may not be capable of maintaining internal temperatures of 60 degrees for the lunch period.
      • Facility to monitor temperatures throughout the day and ensure temperatures of 60 degrees are maintained. If not the facility will have to purchase commercial grade hot holding units.
      • Obtain stem thermometer.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both hand sinks blocked upon arrival of EHO. Each hand sink was being used as food preparation area due to lack of adequate counter space and food preparation space at facility.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Ensure hand sinks remain free from obstructions at all times.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO food items were stored on floor.
      • CORRECTED DURING INSPECTION - items relocated.
      • .
      • Corrective Action(s): Ensure food items are not stored on floor. The floor is dirty and if pots are then placed onto food preparation surfaces there is the potential to contaminate the surfaces.
      • .
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Facility using camping type cooler for thawing.
      • Frozen meat observed to be thawing on rice container.
      • Frozen meat observed to be thawing on hand sink.
      • CORRECTED DURING INSPECTION - items relocated to cooler units.
      • .
      • Corrective Action(s): Thawing should occur at temperatures of less than or equal to 4 degrees Celsius. Either in cold water or in cooler unit. As facility lacks adequate preparation sinks the cooler is the best option.
      • Using a camping type cooler is not an acceptable method of thawing.
      • .
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: More cleaning and organizing of facility required.
      • Facility lacks adequate preparation and storage space.
      • .
      • Corrective Action(s): Facility needs to look into expanding storage and preparation space to accommodate large menu. Relocation of take-out containers and frozen food items to a suitable storage space (on site) which would enable space for additional cooler and food preparation.
      • Ensure any renovations are approved by Fraser Health and any other required Government agency.
      • .
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 of 5 hot held items (spicy chicken, spicy pork and bulgogi beef) measured below 60C, ranging from 43C to 54C.
      • **REPEAT VIOLATION.
      • Corrective Action(s): Temperature setting for these 3 items were increased at time of inspection. All hot held items must be 60C or hotter until the very end of service.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Both spray bottles containing bleach sanitizing solution were too strong, measuring >200ppm chlorine.
      • Corrective Action(s): Dilute solutions so that they are 100-200ppm chlorine.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1 opened bag of dry product stored in undercounter cubby.
      • Corrective Action(s): All opened food products must be sealed and protected from contamination.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Back handsink next to stand up cooler is leaking.
      • Corrective Action(s): Repair the leak immediately. Handwashing must take place at the other handsink next to the dishwasher.
      • Date to be corrected by: November 15, 2022.
      • CORRECTION ORDER ISSUED.
      • Violation Score: 9
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Improper hot holding of the following items:
      • > Bulgogi beef: 48C
      • > Spicy chicken: 43C
      • > Spicy pork: 45C
      • Corrective Action(s): Burners for these items were turned higher at time of inspection. All hot foods must be reheated to 74C BEFORE placing them into hot holding units.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the back prep area
      • > Heavy food debris especially underneath the prep table and around cooking equipment on top of the counters.
      • Corrective Action(s): Remove all food debris. Clean and sanitize the back prep area as per your sanitation plan. This will help to prevent pests.
      • Date to be corrected by: May 13, 2022.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Fridge 2 has ambient temperature ranging from 6C to 8C even following lunch rush. Temperature logs are taken in the mornings only and do not reflect ambient temperature during normal operations.
      • > There were no potentially hazardous foods stored in this cooler at the time.
      • **This is a REPEAT VIOLATION.
      • Corrective Action(s): Contact service company immediately. All refrigeration units must be capable of maintaining 4C or colder at all times.
      • > Contact the undersigned with updates regarding service timeline.
      • Date to be corrected by: May 20, 2022.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles containing bleach solution and rubbing alcohol were not labelled. Solutions looked identical.
      • Corrective Action(s): All spray bottles must be clearly labelled to identify what is inside (bleach or alcohol) to ensure proper cleaning and sanitizing.
      • Date to be corrected by: immediately.
      • Violation Score: 3
  14. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Food prep area hand sink was obstructed again at the start of inspection. A cutting board is placed on top of the sink basin to act as a small table for storing sandwich bags and tongs. **this is a repeat violation**
      • > Do not continue this practice. Handsink must be designated for hand washing, i.e. available at all times, not obstructed.
      • > Relocate cutting board or do not use at all and store sandwich bags and tongs directly on the counter.
      • > Continued infractions may result in further progressive enforcement.
      • Corrective Action(s):
      • Violation Score: 15
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Insert items in prep cooler ranged from 7.0C to 7.2C.
      • 2) Probed bacon and deli meat from stand up fridge both 6.3C.
      • Corrections:
      • 1) Cover all insert items when not in use / after the end of lunch rush to ensure they remain at 4C or colder.
      • 2) Move all potentially hazardous food items into another functional cooler. Only whole vegetables may remain in the fridge until air temperature is 4C or colder.
      • Corrective Action(s):
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 6 hot held items next to prep cooler ranged from 47C to 53C.
      • > Increase the heat setting on these hot holding units to ensure food items remain at 60C or hotter. Do not decrease heat or turn off units until closing.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in main food prep area was obstructed with a cutting board.
      • > Relocate cutting board. Please ensure all handsinks are accessible for handwashing at all times.
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Stand up fridge in kitchen had air temperature of 6.0C, down from 8.9C since the start of the inspection. Temperature logs were not being maintained since June, unable to verify when the fridge was last maintaining temperature.
      • 2) Stand up freezer missing grab handle. Door can still be opened by gripping onto the side, however is not ideal.
      • Corrective Action(s): 1) Adjust temperature or have the fridge services so that it can maintain 4C or colder at all times.
      • Date to be corrected by: September 20, 2021.
      • 2) Replace grab handle.
      • Date to be corrected by: September 20, 2021.
      • Violation Score: 9
  16. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A bowl of raw eggs noted at room temperature, with no time tracking. Operator indicated the eggs are used for bimbimbap and all will be used.
      • Corrective Action(s): All potoentially hazardous foods must not be left at room temperature for more than 2 hours. Time tracking should be implemented.
      • Violation Score: 5
  17. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Soap dispenser is malfunctioning at the back handsink
      • 2. A bag of frozen meat noted inside front handsink, blocking access to handsink
      • Corrective Action(s): Ensure handwashing stations are for handwashing only. Bag of frozen meat was removed at time of visit.
      • Liquid handsoap and paper towel in dispensers must be available at all times. Replace liquid handsoap dispenser.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 bags of frozen meat observed thawing at room temperature
      • Corrective Action(s): Ensure properly thawing methods are used:
      • -->in cold running water
      • -->in cooler
      • -->in microwave
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A couple mouse droppings noted in back storage shelves.
      • Corrective Action(s): Remove droppings, sanitize areas, and monitor. If more droppings are noted contact building manager for pest control monitoring options.
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit was not posted in visible location. Glass frame is broken.
      • Corrective Action(s): Replace frame and ensure to post Permit in a conspicuous location visible to the public. Correction required this week.
      • Violation Score: 1
  20. Follow-Up Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Facility and building does not have hot water. Hot water tanks are being replaced today.
      • Corrective Action(s): Food premise must have hot and cold running water to operate. Food premise is to be closed until repairs are complete. Hot and cold water must be available and verified by EHO. Correction required by next follow up inspection.
      • Violation Score: 15
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: New menu on item is chicken and curry. New food items need to be approved by EHO and updated on food safety plan before they can be served.
      • Corrective Action(s): Submit new menu and food safety plan for new dishes. Do not serve until they are approved by Fraser Health. Correction required immediately.
      • Violation Score: 1
  21. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Building was lacking in adequate supply of hot water. Sinks run out of hot water quickly and building technicians are currently applying repairs.
      • Corrective Action(s): Adequate hot water supply is required for the operation of this facility. Correction required by next business day and as soon as possible.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. In freezer, raw sashimi salmon stored above bags of frozen bread and fruit.
      • 2. Stacks of pop and bags of rice stored directly on the floor.
      • Corrective Action(s): 1. Always store raw protein, like fish on bottom shelves and ready to eat foods like bread and fruits on top shelves. Correction required today.
      • 2. Always store food products at least 15 cm off the ground on shelving.
      • Violation Score: 3
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    0 infractions