INSPECTION REPORT Health Protection DSOG-C73LXP

PREMISES NAME Dolar Shop		Tel: (604) 558-6106 Fax:
PREMISES ADDRESS 6078 Silver Dr Burnaby, BC V5H 0H5		INSPECTION DATE September 16, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Xinzhong Yao		NEXT INSPECTION DATE 6 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)

Code 401 noted on Routine inspection # DSOG-C6QURX of Sep-10-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1.) Soap dispenser at the handwashing station is broken in the middle of the kitchen near the walk in cooler. 2.) Knife stored inside the designated handwashing sink in the middle of the kitchen near the upright coolers with sliding doors. Correction: 1.) Immediately fix the soap dispenser at the noted handwashing station. 2.) Remove the knife. Do not store any cooking equipment, or utensils inside the designated handwashing sink. This is for washing hands only.

Comments

Follow up inspection to report #DSOG-C6QURX: - All cold potentially hazardous foods (ie sliced/prepped vegetables, meats) stored in a working cooler at 4C. - All wiping rags stored in sanitizers throughout the kitchen. - All handwashing stations supplied with soap, hot/cold running water, paper towels. Sinks are free of any cooking equipment. - Manager has implemented strict handwashing procedure to be followed by all staff. - Ice scoops stored in plastic bin outside the ice machine. - Mouse droppings have been cleaned inside the storage unit outside the kitchen. Only extra equipment/beverages stored inside this unit. - Floors inside the walk in cooler was clean and dry. - Raw meats now stored in bins inside the designated undercounter meat cooler. - The upright cooler with sliding doors in the middle of the kitchen was fixed. Now measures 4C. - Faucet at the service station has been tightly secured. - Sanitizers throughout the kitchen were properly labeled and color coded. Ensure that all staff follow the labels for different sanitizers (ie bleach vs QUATS). - All staff personal belongings stored in designated cabinets. - All coolers equipped with working thermometers. - Daily temperature log available for coolers and freezers. Keep records on site. This will be checked during the next routine inspection.