Health Protection

Dinesty Dumpling House
Tel: (604) 808-5299
104 - 4501 Kingsway
Burnaby, BC V5H 4V8
April 27, 2017
2 hours
OPERATOR (Person in Charge)
Calvin Anku
May 11, 2017
Information Provided
Require Corrections


In Use

Food Safety Training [s. 10]


Food Safety Plan [s. 23]



Sanitation Plan [s. 24]


HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): -no paper towels available at handsink next to washer
-no paper towels, soap and garbage available at employee washroom
-no paper towels availabe at handsink next to cooking line
-Waitress handsink was being used to rinse dishes
Corrective Action(s): handsinks require single drying method, single soap method, hot/cold water, garbage of practical distance and clear for use at ALL times

handsinks are for washing hands ONLY -use your utility sinks in the kitchen for other purposes
Violation Score: 15

Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation: 1. Raw meats/seafoods again observed stored above other foods in Walk-in cooler -this was cited in the previous routine

2. Pooling of eggs and storage observed

3. Ginger garnish stored right under soap dispenser
Corrective Action(s): 1. Place all raw meats/seafoods below other foods or designate an entire shelf for these foods only

Place signs posted at shelves (translated in chinese) as reminder

2. Storage and pooling of eggs is not allowed -discard. Eggs once cracked open must be cooked immediately. Review handouts on pooling of eggs attached.

3. Discard ginger -do not store foods under soap/paper towel dispensers
Violation Score: 9

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: -bulk food containers (ie. sugar, flour) exteriors are filthy
-empty trays are being placed under Walk-in cooler shelves to accumulate filth
-upper shelves in all kitchen areas (i.e. dishpit area, cooking line area, preparation cooler area) are filthy
Corrective Action(s): -remove empty trays -your kitchen floors need to be mopped and cleaned nightly
Clean and sanitize these areas
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: 1. one bulk container of flour missing a lid and is open to contamination
2. foods stored directly on the ground in Walk-in freezer
3. mop sink completely blocked off with equipment
4. goods in back hallway stored direcly on the ground
Corrective Action(s): 1. Replace lid on flour bulk container
2. DO NOT STORE FOODS ON THE GROUND -store foods on your shelves
3. Do not block off sinks
4.Install shelves in the hallway with the lowest level at least >15cm off the ground
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Daily temperature tracking sheets not being maintained for fridges and high temperature dishwasher
Corrective Action(s): Must be tracked and logged daily to better ensure your units are working properly -templates provided
Violation Score: 3

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


Temperature Controls:
-walk-in cooler 3 deg C (meat)
-preparation cooler (rightside) 2 deg C (meat)
-preparation cooler (leftside) 3 deg C (meat)
-2-door undercounter 2 deg C ((meat)
-1-door display 3 deg C (carrots)
-2-door display 3 deg C (dim sum)
-3-door undercounter 3 deg C (meat)
-bar cooler 3 deg C (milk)

-high temperature washer tested at plate level 71 deg C (probe thermometer)

NOTE: operator is not utilizing speed racks for cooling down of solid foods (i.e. meats, fish). Various containers placed on top of preparation coolers blocking off it's use. Your speed racks are there to facilitate cooling of foods through the use of wide-shallow pans. Your speed racks should be used for this purpose.

Chemical Controls:
-sanitizer bucket/spray bottles >100ppm as per chlorine test strips

Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used
Note: single use towels used for front dining area

General Sanitation
In-Use Utensils: maintain rice scoopers in ice water
-no signs of pests

Professional pest control comes on a regular basis: monthly as per operator -email a copy

Follow-up inspection: in 2 weeks

Any questions regarding these health reports contact me: 604-918-7522