INSPECTION REPORT Health Protection ECAO-BB4Q4X

PREMISES NAME Dinesty Dumpling House		Tel: (604) 808-5299 Fax:
PREMISES ADDRESS 104 - 4501 Kingsway Burnaby, BC V5H 4V8		INSPECTION DATE April 10, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Calvin Anku		NEXT INSPECTION DATE 4 Months
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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Again observed reused wiping towels in the kitchen left on counters. This is a reoccurring problem in the kitchen -continued infractions here will require increased enforcement Corrective Action(s): Wiping towels will accumulate bacteria and is a source of contamination of food contact surfaces Place the wiping towels in the bleach solution maintained at >100ppm concentration as per test strips Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pork and chicken defrosting at room temperature -worker indicates the foods have been there for 2 hours Corrective Action(s): Discarded the pork and chicken Do not defrost perishables at room temperature -health safe methods are: -defrost overnight in the fridge -under cool running water with foods in the original plastic bags -as part of the cooking process Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Upper shelves in the back kitchen areas have personal items such as cigarrettes, cups, bags Corrective Action(s): Remove all personal effects from the kitchen area and place in your employee lockers. Clean and sanitize the upper shelves Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2-compartment utility sink next to handsink by the cooking line -one of the faucets knobs is a wrench Corrective Action(s): Repair faucet Violation Score: 3

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

Comments

NOTE: operator is to have ALL full-time staff FOODSAFE Level 1 certified -approximately 7 employees are full-time -submit copies of the certificates within 1 month and email to me as below. This will better ensure food safety. Temperature Controls: -All fridges at or below 4 deg C -Hot held foods at or above 60 deg C -High temperature washer final sanitizing rinse 75.4 deg C at plate level Chemical Controls: -bleach sanitizer spray bottles >100ppm as per test strips Daily tracking sheets maintained for fridges, hot holders and mechanical washer -maintain General Sanitation pass -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -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