INSPECTION REPORT Health Protection 251889

PREMISES NAME Chef Tony Dim Sum		Tel: (778) 885-0313 Fax:
PREMISES ADDRESS 348 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE April 20, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rex Lau		NEXT INSPECTION DATE April 27, 2021
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Used and dirty steamers stored in prep cooler next to uncooked dim sum. *Corrective action: remove dirty steamers and place into 3 compartment sink for washing. Do not store used food equipment next to food. Corrective Action(s): Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: -Back door remained open during inspection. -Mouse droppings found by back door and near fire extinguisher. *Corrective actions: ensure back door is closed at all times unless actively receiving. Thoroughly clean and sanitize areas with droppings using 100ppm bleach solution. -Note: 100ppm is 1 tsp bleach with 1 L water. Date To Be Corrected By: 04/27 Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food scraps and debris noted in storage room under both shelving units. *Corrective action: clean under the shelving units. Ensure scraps and debris are not pushed to the corners. Date To Be Corrected By: 04/27 Corrective Action(s):

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

Comments

This inspection done by an EHO student. Comments -Steamer units from left to right: 79 deg. C, 74 deg. C, 76 deg. C, 80 deg. C, 79 deg. C, 84 dg. C -Fried rice/noodles: 76 deg. C -Beef tripe/tendon: 78 deg. C -Pastries: 68 deg. C -Beverage cooler: 5 deg. C -Rice warmer: 62 deg. C -Prep cooler: -2 deg. C -2 door cooler: 3 deg. C -Hot holding cabinet: 67 deg. C -Sanitizer solution in 3 compartment sink: 200ppm bleach -Sanitizer buckets with wiping cloths: 200ppm *One solution was too strong. Changed on site to 200ppm. -Handsinks equipped with hot + cold water, liquid soap and paper towels. -Temperature logs maintained -Test strips on site. Storage room: -Freezer: -12 deg. C -Cooler: 3 deg. C -Dry storage acceptable. COVID-19 control measures: -Hand sanitizer available -Plexiglass by cashier -Staff wearing masks Actions -COVID-19 safety plan must be on site. -Daily screening (logged) to be implemented. -High touch surfaces disinfectant (ex: 1000ppm bleach solution is 20mL bleach with 1 L water). -Disinfectant schedule for high touch surfaces -Remove fan by rice cooker. Date To Be Corrected By: 04/27