INSPECTION REPORT
Health Protection
ECAO-B4BU3Q

PREMISES NAME
Dinesty Dumpling House
Tel: (604) 808-5299
Fax:
PREMISES ADDRESS
104 - 4501 Kingsway
Burnaby, BC V5H 4V8
INSPECTION DATE
September 5, 2018
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Calvin Anku
NEXT INSPECTION DATE
September 12, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections


Comply

In Use

Food Safety Training [s. 10]

Yes


Food Safety Plan [s. 23]

Yes

No

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): -#2, 1-door display fridge is too warm -air temperatures showing 12 to 18 deg C -internal temperature of tofu at 16.9 deg C per probe thermometer -daily temperature log sheets were not being maintained for this unit

-Cooked beef tenderloin in container at room temperature -cook has left for the day -it is unknown how long these foods have been here -temperature showing 25 deg C
Corrective Action(s): 1. Discard all perishables in the unit: tofu, cut vegetables, cooked noodles, jellyfish

2. Discard -keep perishable foods out of the temperature danger zone: hot foods hot >60 deg C or cold foods cold <4 deg C
Violation Score: 15

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Cleavers stored between chopping block and counter -an inaccessible area that can be easily cleaned
Corrective Action(s): Dishwash cleavers

Store clean cleavers in sanitary areas facilitated through the use of:
-magnetic wall strips
-clean washable containers
-clean knife blocks
Violation Score: 5


Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): One large pot of vegetable and salt stored underneath the utility sink
Corrective Action(s): Do not store foods underneath sinks -they have a tendency to leak underneath contaminating whatever is underneath
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Some hard-to-reach areas are noticeably food laiden, grimy and sticky surfaces:
-under dry storage racks
-under walk-in cooler racks
-under dishpit area -extra cleaning chemicals stored here
Corrective Action(s): Clean and disinfect these areas more often

Only store cleaning chemicals you are actively using for the washer area -this is a high traffic area -remove all extra cleaning chemicals to the storage area
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: #2, 1-door display fridge is too warm -not maintaining foods at or below 4 deg C
Corrective Action(s): Adjust / repair unit -do not use unit until it is capable of maintaining foods at or below 4 deg C as per your bar thermometer at food level within the unit

Maintain Daily Temperature Logs for this unit
Violation Score: 3


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

Comments

Temperature Controls:

-All other fridges at or below 4 deg C

-Hot and sour soup 68 deg C
-Steamed rice 72 deg C

Chemical Controls:
-Bleach sanitizer buckets >100ppm chlorine residual as per test strips

Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used

Daily tracking sheets maintained for fridges (except unit #2), hot holders and mechanical washer

General Sanitation okay
-all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath
-no signs of pests

Professional pest control comes on a regular basis: Lower Mainland Pest Control comes in monthly -operator to email me a copy of the last work report as below

Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access


TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ECAO-B4BU3Q
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: 0.25 hour
Specific comments:
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