INSPECTION REPORT Health Protection SSZO-CHUQ6K

PREMISES NAME Dinesty Dumpling House		Tel: (604) 808-5299 Fax:
PREMISES ADDRESS 104 - 4501 Kingsway Burnaby, BC V5H 4V8		INSPECTION DATE September 1, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Calvin Anku		NEXT INSPECTION DATE September 06, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 66

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. A container of fish head is found on shelving rack. Food internal temperature is noted at 15.5oC. Staff indicated that's garbage. 2. Lots of foods at cooking line are noted at room tempreature with no time tracking. Staff are getting ready for lunch rush (10:45am at time of visit). Food temperatures are noted around 6oC. Corrective Action(s): 1. Do not store potentially hazardous foods on shelving racks. If it is meant to throw away do it immediately. 2. Do not leave potentially hazardous foods out at room temperature without time tracking. Foods are transferred to cooler. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. Paper towel dispenser is empty at handsink by dishwasher. 2. Liquid handsoap coagulated at dispenser in staff washroom. Corrective Action(s): 1. Paper towel is replenished at time of visit. 2. Ensure liquid handsoap comes out easily. Replace soap. Ensure handsinks are stocked with liquid handsoap and paper towel at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Observed partially cooked whole chicken hanging at prep sink, touching the wall that appears to be dirty. 2. Food products (ie. oil soy sauce, etc) are stored on ground. 3. Open bags of dry goods are observed on shelving racks. Corrective Action(s): 1. Protect food from contamination. Do not hang food close to wall. Operator should find another method. 2. All food products must be stored at least 6 inches above ground to facilitate cleaning, and for pest monitoring. 3. Transfer dry goods to food grade and pest grade containers. It is important to store foods in containers when facility has pest issues. Violation Score: 15 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 3 buckets of frozen chicken are placed under chopping block. Corrective Action(s): Thaw foods in proper methods: 1. in cold running water 2. in cooler 3. in microwave Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Extensive mouse droppings are noted throughout the whole facility - under dishwashing area; on shelving units; on top of food containers; next to condiment containers; under and behind cooking line; under shelving racks along dry storage; behind staff lockers; under fishtank; in staff washroom; area around mop sink and hallway; inside storage room by dining area; and in dining area. One dead mouse observed in snap trap under main cooking line, and 3 other dead mice noted in trap boxes. Pest control company visits once a month and last visit was conducted last week. Corrective Action(s): Remove all droppings and sanitize. Facility must increase pest control visits to twice a month until pest issue is under control. Pest control company must visit for a thorough inspection. Identify all entry points and rectify. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Whole kitchen requires thorough cleaning. Corrective Action(s): Clean, in particular: -->ventilation exhaust filters -->floor under cooking lines (lots of grease noted under main line) -->under equipment (ie. coolers/freezers, tables) -->all prep tables and shelvings underneath -->wall behind and around cooking line *Cleaning is exceptionally important when facility has an ongoing pest issues. Violation Score: 15

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

Comments

Health permit is posted Kitchen: Walk-in cooler: 1.7oC Walk-in freezer: -10oC Cooler #2: 3.9oC Freezer #3: -15.2oC Cooler #4: 1.6oC Freezer #6: -9oC Cooler #7: 2.2oC Cooler #8: -4.2oC Cooler #9: 3.8oC 2-door prep cooler:4.0oC Rice: all over 60oC Dining area: Beverage cooler: 4.0oC 2-door freezer x 2: -16oC and -17oC Hot and cold running water available Liquid handsoap is present at all handwashing stations Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Bleach sanitizer in buckets are noted in facility This facility is ordered CLOSED until a follow-up inspection is conducted by Fraser Health Authority. In order to re-open: 1. Increase pest control visits to twice a month, until pest problem is under control. New agreement must be provided at follow-up inspection. 2. A thorough inspection by a pest control technician with report. A report must be provided at follow-up inspection. 3. Identify new holes or entry points and seal all. 4. All droppings must be removed. *No signature is required at this time.