INSPECTION REPORT Health Protection KKIM-D3DR8K

PREMISES NAME Dinesty Dumpling House		Tel: (604) 808-5299 Fax:
PREMISES ADDRESS 104 - 4501 Kingsway Burnaby, BC V5H 4V8		INSPECTION DATE March 15, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Calvin Anku		NEXT INSPECTION DATE March 29, 2024
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Observed various cut veggies and ground meat out on the counter. - Stand up cooler next to the soup warmer is maintained around 11C. Food items contained inside are probed between the range of 10-11C. Corrective Action(s): - Operator stated they were out for less than 2 hours only during the busy hours. When they are out, they need to be in ice bath since the time the food stays in room temperature cannot be accurately tracked. There is also the option to equip an extra prep cooler for easier access. If this violation occurs again, operator will be asked to replace their undercounter cooler to a prep cooler. Items were moved back into working cooler at the time of inspection. - Do not store perishable food items inside this broken stand-up cooler. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: - Slide door veggie cooler observed with food debris and mould spots on the surface (inside). Corrective Action(s): - Clean and sanitize. Date to be corrected by: Today Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Bleach sanitizer is present in buckets. However, the wiping rags on counters are not saturated with sanitizer. Corrective Action(s): - Sanitizer should be in use at all times when in operation (it is not a solution where the dirty rags are tossed into and never used again for the day). Ensure this practice is maintained among the kitchen staff. Food contact surfaces should be wiped with a rag that is soaked with the sanitizer, not water. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Stand-up cooler not able to maintain ambient temperature of 4C or below for cold holding. Corrective Action(s): - Repair the unit. Cooler should be able to maintain the temperature of 4C or below. Replace the cooler if it cannot be repaired. Date to be corrected by: March 29, 2024 Violation Score: 3

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

Comments

- All handsinks are fully equipped. - All coolers at 4C or below. - All freezers at - 9C to - 18C or below. - Hot held rice & soup at 60C or above. - High temperature dishwasher reached 71C or above at plate level. - Bleach sanitizer in spray bottles & white bucket measured from 100-200ppm. - Ice machine in sanitary condition. *Ceiling tiles inside the kitchen will be replaced 2024 May according to the operator. Ensure the tile surface is non-absorbent and easy to clean.