INSPECTION REPORT Health Protection JSAS-CK4S7A

PREMISES NAME Chef Tony Dim Sum		Tel: (778) 885-0313 Fax:
PREMISES ADDRESS 348 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE October 11, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rex Lau		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Order Rescinded, No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 301 noted on Routine inspection # JSAS-CJUSC8 of Oct-03-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Staff stockpiling soiled dishware together with clean dishware. Correction: Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use. Code 302 noted on Routine inspection # JSAS-CJUSC8 of Oct-03-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Soiled wiping rags located on food preparation surfaces throughout front service area and back kitchen with no sanitizer solution prepared. Staff demonstrated no working knowledge how to effectively clean and sanitize dishware using 3 compartment sink. Staff unable to locate 3 plugs to fill each sink compartment. Chlorine test strips unavailable for staff to test sanitizer strength. Correction: All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes in 100 ppm chlorine sanitizer solution, 4)allow surface of item to air dry before next use. 3 plugs are to be provided to allow each sink compartment to be filled according to the above procedure. Provide supply of chlorine test strips. Code 401 noted on Routine inspection # JSAS-CJUSC8 of Oct-03-2022 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Back kitchen handsink obstructed with equipment. Correction: Repeat violation. Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.

Comments

3 door undercounter cooler 0 C Hot holding display unit repaired, temp 62 C Reviewed food utensil in use storage - on ice or in clean, dry container Reviewed - cover all food items during storage, no double stacking of containers without individual covers Reviewed - raw animal proteins are to be stored below ready to eat food items in cooler units. Reviewed - clean dishware and soiled dishware are to be stored apart, soiled dishware are to be cleaned and sanitized in 3 compartment sink after use. Wiping rags in use stored in 100 ppm chlorine sanitizer solution. Chlorine test strips are available to verify sanitizer concentration. Reviewed 3 step manual dishwashing process. Kitchen back door kept closed. Mouse traps have been re-deployed on the floor to catch mice. Premise cleaning completed. Patio table, chopping block / splash guard, and used electronics removed from premise. Handwashing stations fully accessable. Reviewed proper single use glove use. Closure Order complied with and now rescinded. Premise may re-open when ready.