INSPECTION REPORT Health Protection KKIM-CYXUZX

PREMISES NAME Dak Mai		Tel: (778) 886-8863 Fax:
PREMISES ADDRESS 2139 - 4500 Kingsway Burnaby, BC V5H 2B1		INSPECTION DATE December 28, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Xiao Peng Liu		NEXT INSPECTION DATE December 29, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Rice roll toppings (raw pork, beef, shrimp etc.) observed in room temperature contained in cold water. Operator stated ice bath has melted. Temperature probed at 10C - 13C. Corrective Action(s): - If ice bath is going to be used to maintain temperature, they have to be in a bigger container (ice ratio has to go up). Operator in agreement to adding a prep cooler to resolve this issue. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Paper towel holder broken in the front handsink. - Back handsink was obstructed with empty milk jugs. Corrective Action(s): - Ensure all handsinks are readily available. Do not place items inside the sink. - Equip a stand holder for the paper towel at the front. Date to be corrected by: Jan 3, 2023 Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris, moisture, rice flour batter debris observed throughout the kitchen. - Dried up congee observed around the stove. Corrective Action(s): - Clean areas noted above. Date to be corrected by: Today Violation Score: 9

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

Comments

- Coolers at 4C or below. - Freezer at -11C. - Steam cabinet at 60C or above. - Ensure to keep the congee on continuous boil. - Low temperature dishwasher reached 56.1C during the final rinse cycle and the rinse water measured 50ppm chlorine. - Sanitizer in spray bottle measured 200ppm chlorine. *Equip a proper tray to collect water dripping from the steam cabinet.