INSPECTION REPORT Health Protection 239359

PREMISES NAME Chef Tony Dim Sum		Tel: (778) 885-0313 Fax:
PREMISES ADDRESS 348 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE July 31, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Rex Lau		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	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: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): +Observation: Cloths were found on food contact surfaces without the use of sanitizer. One sanitizer bucket noted at 10 ppm chlorine. Correction: Cloths must be submerged in at least 100 ppm chlorine. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observation: Foods from the 2-door cooler (desserts, vegetables, meats, tofu), 3-door cooler (dimsum items), and storage cooler (dimsum items) were uncovered. Correction: Operator must ensure all foods are covered in cooling units to prevent contamination. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Observation: Mouse droppings were noted in corner area between the steaming units and the service warmers. Correction: Operator is to clean and sanitize area with a dilute bleach solution (100 ppm chlorine). 2) Observation: General sanitation lacking under equipment, in corners, and in hard to reach areas. Correction: Operator is to clean areas at least once a week to prevent the harborage of pests. Date To Be Corrected By: Today Corrective Action(s):

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

Comments

This inspection done by an EHO student. Comments -2-door cooler (4 deg. C) -3-door cooler (4 deg. C) -Drinks cooler (3 deg. C) -Upright warmer (67 deg. C) -Rice (64 deg. C) -Warmers in dimsum containers (60 deg. C - 87 deg. C) -Vegetable, rice, and noodle warmers (60 deg. C - 92 deg. C) -Desserts warmer (63 deg. C) -Sanitizer at 3-compartment sink adequate at 200 ppm chlorine. Manual warewashing procedures were reviewed with operator. Procedures were satisfactory. -All handsinks equipped with hot/cold running water, soap, and paper towels. -Pest control is in place weekly by Orkin. -Operator has Food Safe Level 1 certificate. -Permit is posted in a prominent location. -Storage freezer (-18 deg. C), storage cooler (4 deg. C) Note -Ensure tools are kept separate from foods in dry storage. -Ensure to obtain copies of pest control records on-site.