INSPECTION REPORT Health Protection ECAO-BKMRP4

PREMISES NAME Dinesty Dumpling House		Tel: (604) 808-5299 Fax:
PREMISES ADDRESS 104 - 4501 Kingsway Burnaby, BC V5H 4V8		INSPECTION DATE January 8, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Calvin Anku		NEXT INSPECTION DATE January 15, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A few perishable foods observed stored above the fill-line at the preparation cooler insert level -discarded raw meats at 10 deg C Corrective Action(s): Store foods under the 2nd indented line at the inserts Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Again observed cleavers stored in unsanitary areas: -between chopping block and appliance -between preparation tables These are not regularly cleaned nor easily accessible areas for sanitation NOTE: this was also cited in the previous routine inspection -continued infractions will require increased enforcement such as ticketing 2. Ice machine walls have mold Corrective Action(s): 1. Store the utensils in a sanitary location such as in washable containers or the magnetic wall strips 2. empty out ice machine and wash and sanitize (use a flashlight when cleaning the ice machine cavity) Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two extra large bowls for raw meats exceed the size of the wash sinks and dishwasher -these items cannot be cleaned and sanitized on a practical basis Corrective Action(s): Remove the two extra large bowls from the premise Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Lower level shelves at the island preparation tables/coolers next to the cooking line have food debris/sticky Under the cooking line/woks there is a buildup of grease/food debris -the amount of grease buildup will occur over many weeks. Corrective Action(s): Clean and disinfect The lower level shelves should be cleaned and sanitized at least weekly The floor area under the woks and cooking line should be degreased and disinfected nightly Violation Score: 3

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

Comments

Temperature Controls: -All fridges at or below 4 deg C -Hot held foods at or above 60 deg C -High temperature washer final rinse 71.8 deg C at plate level on the second cycle Chemical Controls: -Bleach sanitizer buckets >100ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation pass -no signs of pests Professional pest control comes on a regular basis Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access