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Mojo's Cafe

B-112 2 Ave N Williams Lake BC V2G 1Z6 · Restaurant - Food Service

4 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine/bleach sanitizer testing strips expired. • Acquire current chlorine test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): During inspection, bulk dry goods noted to be stored in non food-grade plastic bins. Food can become contaminated when in direct contact with plastics not intended for food storage. • Replace these storage bins with bins made of food-grade plastic or store bulk goods in the packaging purchased in, so that bulk foods do not come into direct contact with the plastic.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No Sanitizer test strips at the time of inspection.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observation: Cleaning is required in the following areas: • Hard to reach corners • Underneath shelving Corrective Action: Adequately clean and sanitize the areas listed above.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3: Mechanical dishwasher was not producing chlorine. Corrective Action: Ensure the chlorine concentration is being tested multiple times throughout the day.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Left side cooler in the back was holding food at 7-10°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this cooler so that it holds food at 4°C or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Mouse droppings were observed throughout the restaurant. Restaurants must be maintained free of pests as they may spread contamination. Clean up the mouse droppings and hire a pest control company.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mechanical dishwasher was not supplying adequate sanitizer. Mechanical chlorine dishwashers must supply a minimum of 50 ppm of chlorine to remove contamination. Repair/replace this dishwasher.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. There is an accumulation of dirt and food debris throughout the restaurant. 2. The fry press was left covered in food debris which may grow bacteria. Clean and sanitize the restaurant and fry press.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.