Skip to content
Loading map…

Mongos Mongolian Grill

103-2102 Nicola Ave Merritt BC V1K 1B8 · Restaurant - Food Service

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): NEW INFRACTION: At the time of inspection none of the staff had FoodSafe certification, or an equivalent certification. At least one person on shift must have the proper certification. have the appropriate staff certifies right away.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Test strips are required for routine testing of sanitizers and disinfectants used in the facility. • Should purchase chlorine test strips and quats test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Foods in the display cooler between 4-6C. Raw chicken recorded internal temperature of 4.8C. Ensure all potentially hazardous foods are held at 4C or cooler. Correct immediately.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Faucet and spray nozzle leaking. Will prevent proper use of spray nozzle during pre-rinse of wares. Replace by April 06, 2021. • No sanitation product labels on spray bottles used for cleaning. Cleaners and sanitizers must be labelled. Correct right away.
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • No paper towel by hand sink in the prep kitchen. Ensure single-use product for drying hands is mounted to the wall to prevent contamination. Correct by April 06, 2021.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.