INSPECTION REPORT Health Protection JPAK-AU2QNY

PREMISES NAME Chef Tony Dim Sum		Tel: (778) 885-0313 Fax:
PREMISES ADDRESS 348 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE December 14, 2017	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Rex Lau		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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): No corrections entered

Comments

-All food products are stored at appropriate temperature: 1. cold potentially hazardous foods are at 4 C or under 2. hot potentially hazardous foods are at 60 C or above 3. thawing of frozen foods done in the cooler -hand washing stations free of clutter and available for use -kitchen wares off the floor, put away in appropriate areas -one of the three compartment sinks filled with sanitizing solution; detected 200 ppm of chlorine -three buckets of chlorine sanitizing solution on site; one in the prep area, one at wok station, one at serving area at front; all detected 200 ppm of chlorine -rice scoop (cooked) in ice water; dried rice scoop not stored in the rice container -organization in the kitchen is better -general manager contacted to repair canopy hood and leaking equipment -discussed proper manual dishwashing steps with supervisor; wash, rinse, sanitize, then air dry -manager/supervisor MUST discuss proper operating standards with employees to maintain this status at all times.