INSPECTION REPORT Health Protection DSOG-C6QURX

PREMISES NAME Dolar Shop		Tel: (604) 558-6106 Fax:
PREMISES ADDRESS 6078 Silver Dr Burnaby, BC V5H 0H5		INSPECTION DATE September 10, 2021	TIME SPENT 2.15 hours
OPERATOR (Person in Charge) Xinzhong Yao		NEXT INSPECTION DATE September 16, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 37

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sliced/prepped vegetables and meats stored inside the improperly working upright cooler (middle of the kitchen) at 16C. The staff stated that foods were prepped less than 4hrs ago. Corrective Action(s): Immediately remove the food and store in working cooler at < or = 4C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Dirty wiping rags stored near the clean plates/utensils/cups in the dishpit. Corrective Action(s): Store all wiping rags inside the designated bins, away from any clean plates/utensils/cups in the dishpit. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1.) Soap dispenser at the handwashing station is broken in the middle of the kitchen near the walk in cooler. 2.) Knife stored inside the designated handwashing sink in the middle of the kitchen near the upright coolers with sliding doors. Corrective Action(s): 1.) Immediately fix the soap dispenser at the noted handwashing station. 2.) Remove the knife. Do not store any cooking equipment, or utensils inside the designated handwashing sink. This is for washing hands only. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff rinsing their hands in the prep sink, wearing gloves. Corrective Action(s): Implement a proper handwashing procedure. All staff must wash their hands without gloves, with hot water, soap, paper towels. Glove wearing does not substitute handwashing. Gloves should be switched out prior to handling food. Violation Score: 5

Non-Critical Hazards: Total Number: 7

209 - Food not protected from contamination [s. 12(a)] Observation: Ice scoop stored inside the ice machine. The handle of the scoop was touching the food. Corrective Action(s): Remove the ice scoop from the ice machine. The handle cannot touch the ice. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted on the floors inside the dry storage room outside the kitchen (near the garbage disposal area). Only beverages/containers/equipment stored inside the noted storage room. Corrective Action(s): Clean the mouse dropping. Do not store any dry foods inside the noted storage room as it is very prone to mice activity. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Pooling of water inside the walk in cooler. - Raw meats stored directly on shelving racks inside the undercounter freezer. Corrective Action(s): - Clean up the pooling of water inside the walk in cooler. Keep floors as dry as possible. - Store all raw meats in proper plastic bins in the freezers. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1.) The upright cooler with sliding doors in the middle of the kitchen was measured at 16C. 2.) Faucet at the service station is loose. Corrective Action(s): 1.) Immediately fix the cooler. Do not store any cold potentially hazardous food items inside the noted cooler. 2.) Secure the faucet at the service station. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizers throughout the kitchen were color coded as "green" or "red". The staff did not know which sanitizers were meant for food contact surfaces and regular contact surfaces. Corrective Action(s): Ensure that all sanitizers are stored in such a manner that is properly color coded or labeled that corresponds to the correct sanitizer. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Staff personal belongings stored near the dishpit. Corrective Action(s): Remove all personal belongings in the kitchen. Store them in a designated area. Violation Score: 1 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Walk in cooler is missing a working thermometer inside. Corrective Action(s): Immediately provide a working thermometer inside the noted cooler. Violation Score: 1

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

Comments

- General sanitation is satisfactory. - All other handwashing stations are supplied with hot/cold running water, soap, paper towels. - High temperature dishwasher achieved 76.7C at the plate's level during the final rinse cycle. - Glass washer (bar) dispensed 12.5ppm iodine sanitizer. - Dry storage area has adequate space and wire racks. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature control: - All other coolers at < or = 4C - All freezers at < or = -18C - Hot holding units > 60C. - Thermometers inside most refrigeration units. - Ensure to accurately maintain temperature log for all coolers/freezers/hot holding units with proper dates/months. This will be verified during the next routine inspection.