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 TAKENFOOD 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