INSPECTION REPORT Health Protection LKIM-CSN266

PREMISES NAME The Dolar Shop (Kingsway)		Tel: Fax:
PREMISES ADDRESS 4A - 4361 Kingsway Burnaby, BC V5H 1Z9		INSPECTION DATE June 9, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ting Meng		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Tofu received from supplier in "ECOLAB" container previously used for sanitizer solution. Not food grade container. Container was not in good sanitary condition. EHO observed supplier delivering tofu. Food was found to be at temperatures of 8 degrees upon arrival. CORRECTED DURING INSPECTION - item discarded. . Corrective Action(s): Discuss with supplier. Supplier should not be providing non-food grade containers for food delivery. All food is to be stored in food grade storage containers. This practice is unacceptable and food should have been rejected from supplier prior to placing into walk in cooler unit. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Lack of sanitizer solution in food preparation areas upon arrival of EHO - CORRECTED DURING INSPECTION 2) Peroxide Sanitizer solution is dispensing at 0ppm according to test strips - CORRECTED DURING INSPECTION . Corrective Action(s): 1) Ensure sanitizer solution is available for use in all food preparation areas at all times. Staff should be able to wipe surfaces with sanitizer solution throughout food preparation. It is expected that the sanitizer solution will be made available in all buckets during each shift. 2) Ensure sanitizer solution is tested at each location each day and contact technician if any issues arise. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Hand sink blocked by food preparation table upon arrival of EHO. CORRECTED DURING INSPECTION 2) Hand sink at dishwasher lacked liquid hand soap. CORRECTED DURING INSPECTION 3) Hand sink at back preparation area lacked liquid hand soap. CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure staff are checking all hand sinks. Hand sinks are to be adequately supplied at all times with liquid soap, single use paper towels and hot and cold running potable water. . Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (…) Degrees Celsius ppm at the dish - Glasswasher achieving final sanitizing rinse of greater than or equal to 12.5ppm Iodine at the glass - Test strips available for use - for peroxide sanitizer and for iodine glass washer - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper thawing techniques observed - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Receipts available for inspection - inspection of Pork Blood and tofu - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection