INSPECTION REPORT Health Protection ECAO-BQWR54

PREMISES NAME Dinesty Dumpling House		Tel: (604) 808-5299 Fax:
PREMISES ADDRESS 104 - 4501 Kingsway Burnaby, BC V5H 4V8		INSPECTION DATE June 25, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Calvin Anku		NEXT INSPECTION DATE June 26, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: High (≥30) Total Score = 44

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Perishables in insert containers at room temperature are not being discarded as per operator after 2 hours. They are put back in the fridge NOTE: this infraction was cited back on January 19, 2019 -Correction Order issued, next enforceable step is ticketing Corrective Action(s): Discarded mushrooms, sprouts, sliced vegetables. Only take out enough that will be used within 2 hours -any leftovers afterwards MUST be discarded NOTE: Operator may purchase another preparation cooler instead -okay. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Cleavers AGAIN stored in an area not kept sanitary: between the prep cooler and fridge. NOTE: this was cited in the January 8, 2020 routine inspection -Correction Order issued -next enforceable step is ticketing Corrective Action(s): Dishwash cleavers Store utensils in a clean and sanitary location such as the magnetic wall strips or clean washable containers Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): See code 308 for details about the washer Corrective Action(s): Operator to Manually Wash in the meantime as per signs posted Violation Score: 25

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Pooled egg (raw) stored in containers at 1-door display next to preparation cooler NOTE: this was cited in the August 19, 2019 routine inspection -Correction Order issued -next enforcement step is ticketing Corrective Action(s): No pooled egg allowed unless it is pasteurized (refer to the BCCDC document on pooled eggs) Discarded the pooled egg Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: FLoor area under the woks are grease laiden and have food debris Woks are being stored there Corrective Action(s): Do not store equipment under the woks -this area must be cleaned and disinfected daily Clean and disinfect the floor area under the woks Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature washer not achieving final rinse minimum temperature. Tested 5 consecutive cycles at plate level: 67, 68, 67, 67, 67 deg C (must be >71 deg C at plate level) NOTE: the temperature guage for the rinse cycle is showing false positives Corrective Action(s): Service the dishwasher immediately (serviceman phoned by operator coming later today) Calibrate the temperature guages for the washer Violation Score: 3

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

Comments

All fridges at or below 4 deg C Hot held foods at or above 60 deg C Wiping towels stored in bleach sanitizer buckets >100ppm as per test strips General sanitation good, no signs of pests Lower Mainland Pest Control comes in monthly -last work report indicates no activity Handwash sinks adequately stocked -clear for use NOTE: 2-display coolers have been added in dining area for take-out of dumplings (prepackaged and dated) ***Do not make structural changes without Health Approval -you may have to revert as before if it is not up to health code NOTE: Reviewed COVID-19 protocol: -Sick warning signs posted at the front entrance -physical distancing maintained in dining area (tables set 2m apart, excess tables/chairs removed) -enhanced cleaning of chairs/tables between customers disinfected (Lysol wipes) ***-Masks only worn by waitresses -no masks observed for kitchen workers --> ALL kitchen staff must wear masks as they cannot physically distance all times