INSPECTION REPORT Health Protection ANAN-B3USVZ

PREMISES NAME Dasarang Chicken		Tel: (604) 568-7711 Fax:
PREMISES ADDRESS 201 - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE August 21, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wan Jae Lee		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): There was a grill stored behind the tap on the bar handsink. There were also 2 tanks stored in front of the sink. Corrective Action(s): Do not block access to the handsink at all. Do not store any items in or behind the handsink. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff wearing gloves and portioning out raw chicken then rinsing her gloved hands under water before opening and grabbing something from the walk-in freezer and then continuing to process the food in the kitchen. Corrective Action(s): This is NOT acceptable. When working with raw chicken, you need to finish your work, remove the gloves, wash your hands with soap and water before doing any other job. If you absolutely have to stop mid-work, you MUST remove and throw away the dirty gloves, wash your hands with soap and water and only then continue with the next job. Violation Score: 5

Non-Critical Hazards: Total Number: 3

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: Operator has removed one of the handsinks from the front bar, added a prep cooler and shaved ice machine without approval. Corrective Action(s): As discussed, you CANNOT make structural changes to a premise without obtaining approval first. Rice is still being dispensed in the area where the previous sink used to be. Move the rice and bowls to the other end of the bar where the 2nd hand sink is located OR re-install the other hand sink. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Some mice droppings noted in the back corner of the dry storage room. Pest control co. is on contract. Corrective Action(s): Clean the droppings and continue to monitor. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: The water pressure at the kitchen handsink is too low. Corrective Action(s): Get this fixed. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

-Coolers are below 4 degc -Freezer's below -18 degC -200ppm bleach is available on-site. Replace the broken spray bottle. Refresh bleach solution every 2 days or more frequently if required. -Dishwasher rinse was 80 degC -Handsinks are fully equipped. -Submit Food Safety Procedures for the shaved ice if you decide to add that to your menu. REMINDER: Foodsafe certificates issued before July 2013 expire on August 29, 2018. Get yourself and staff recertified as required. An online Foodsafe Refresher course is available through www.foodsafe.ca

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ANAN-B3USVZ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.1 hour Specific comments: Foods audited met requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment