INSPECTION REPORT Health Protection JSAS-BKUT4U

PREMISES NAME Chef Tony Dim Sum		Tel: (778) 885-0313 Fax:
PREMISES ADDRESS 348 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE January 15, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Rex Lau		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JSAS-BKMUZY of Jan-08-2020 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Soiled dishware stored in all compartments of dishwashing sinks. Wiping rags in use without sanitizer solution available. Correction: All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes in 100 ppm chlorine sanitizer 4)allow surface of item to air dry before next use. All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).

Comments

Potentially hazardous foods not observed stored at room temperature. Deliveries not left in receiving hallway unattended. Opened mustard sauce stored in cooler unit. One pot of cooked congee - hot held in upright warmer case. Soiled dishware not stored with food, food preparation surfaces or clean sanitized dishware. Reviewed pooled egg requirements - shell egg mixes can only be made for single recipe batches otherwise pasteurized egg mixes can be used in place. Dishwashing sinks correctly set-up for manual dishwashing. Wiping rags stored in 100 ppm chlorine sanitizer throughout the premise. Required cleaning under dim sum steamer completed.