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Mondo Restaurant

9223 100 Street, Fort St. John, V1J 3X3 · Restaurant

3 inspections

  1. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Operator closed the insert and the recheck of the unit after 20 minutes showed the value was dropping
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoops are left in ingredients or product bags/containers. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Keep scoops in a safe place to prevent contamination of food
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters 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 or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirts were found settling on the ceiling, walls and this can get dislodged and contaminate prepared foods
      • Corrective Action: Ensure that the dirts are removed and surfaces sanitized. Look for source of dirts intake and ensure the dirts are screened out
  2. Follow-Up Inspection

    0 infractions

  3. Initial Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. Sanitizer detected is less than 50 ppm. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Have the dishwasher serviced by a qualified technician before application can be approved. When repaired, ensure to monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.