INSPECTION REPORT
Health Protection
ANAN-A8BUJC

PREMISES NAME
Dasarang Chicken
Tel: (604) 568-7711
Fax:
PREMISES ADDRESS
201 - 4501 North Rd
Burnaby, BC V3N 4R7
INSPECTION DATE
March 23, 2016
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Wan Jae Lee
NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4
304 - Premises not free of pests [s. 26(a)]
Observation: Some mice droppings observed behind the bait station in the prep/cook area. Orkin pest control is on contract. Work orders provided for the past 3 months. Continue with the service.
Corrective Action(s): Clean behind and around the bait station and continue monitoring for mice
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: There's dust/debris on the ceiling of the walk-in cooler
Corrective Action(s): Clean the ceiling and area around the fan grates
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Cooler used to store beer in the main kitchen is at 13 degC
Corrective Action(s): Get this cooler fixed. Do not store any potentially hazardous foods in this cooler.
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: There's no soap or paper towels in the staff washroom that's the closest to the back door
Corrective Action(s): Provide soap and paper towels in the dispensers in this washroom
Violation Score: 1


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

Comments

-All other coolers are below 4 degC
-Freezer's below -18 degC
-Rice is being hot held above 60 degC
-Dishwasher rinse temperature was 80 degC at plate level
-Hand sink is fully equipped
-200ppm bleach solution is available for sanitizing purposes

ENSURE THAT THE HAND SINK IS ACCESSIBLE FOR HAND WASHING AT ALL TIMES. DO NOT BLOCK IT.