INSPECTION REPORT Health Protection JSAS-BNVS5H

PREMISES NAME Chef Tony Dim Sum		Tel: (778) 885-0313 Fax:
PREMISES ADDRESS 348 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE April 21, 2020	TIME SPENT 1 hour
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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Knife in knife holder stored with visible food debris. Corrective Action(s): Clean and sanitize knife. 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. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food utensils and rice scoops stored in containers of stagnant water. Corrective Action(s): Do not store food utensils in use in stagnant water, store them dry or on ice. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Front service counter - floor corners have mouse droppings and dried urine marks Storage unit - dead cockroaches on floor under cooler unit and along fence wall. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and 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: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Large 2 level steamer unit offline not in use. Corrective Action(s): Remove or replace large steamer unit. Violation Score: 3

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

Comments

Handwashing facilities maintained. Professional pest control service in place. 3 compartment sink correctly set-up for manual dishwashing (Sanitizing sink 100 ppm chlorine) Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) Upright warmer 63 C, 2 door upright cooler 3 C, prep cooler 4 C Rice warmer 68 C, hot holding display 62-75 C Pastry warmer 62 C Storage room: 2 door cooler 2 C, 2 door freezer -11 C Current COVID-19 FHA bulletin provided and discussed. The best way to protect yourself, your employees and your customers from the COVID-19 virus is it to: Make sure you and your employees wash hands frequently and thoroughly using soap and water; scrub hands for at least 20 seconds Practice social distancing amongst workers wherever and whenever possible Require social distancing for your customers. Have them maintain a distance of at least 2 metres from others Stay home if you are sick Cover your mouth and nose when coughing or sneezing. Wash your hands immediately afterward Clean and sanitize food contact surfaces routinely using an approved sanitizer such as bleach. Prepare the solution by mixing 4 ml of 5.25% unscented bleach per litre of water (200 ppm). If you use a higher concentration the solution must be rinsed off with potable water Clean and disinfect frequently touched surfaces (e.g. doorknobs, cash registers, service counter etc.) using an approved disinfectant such as bleach. Prepare the solution by mixing 20 ml of 5.25% unscented bleach per litre of water (1 000 ppm). After applying the disinfecting solution allow it to air dry