INSPECTION REPORT Health Protection JSAS-C87SMC

PREMISES NAME Chef Tony Dim Sum		Tel: (778) 885-0313 Fax:
PREMISES ADDRESS 348 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE October 27, 2021	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Rex Lau		NEXT INSPECTION DATE November 03, 2021
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back entrance door - both door sweeps damaged, allowing for pest entry. Corrective Action(s): Replace both door sweeps for back door entrance to pest proof premise. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mouse droppings observed on floor behind back door entrance and under food preparation sink. Dust, cockroaches and cockroach egg case observed in far corner of storage room on floor under wire shelving unit and at entrance to storage locker at base of storage shelving around condensation pipe. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 9

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

Code 302 noted on Routine inspection # JSAS-C7YTWG of Oct-20-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Soiled dim sum trays stored with clean dim sum trays. Soiled scoops / spoons hung on piping above handsink. 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.

Comments

Soiled dim sum trays not stored among clean trays. Pest control service applied pesticide treatment to storage locker for cockroaches. 3 compartment sinks - a new faucet has been installed. Handsinks are open, available for use.