Dragon Bowl Metrotown
4929 Kingsway, Burnaby · Restaurant
7 inspections
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Cardboard used to line shelves in cooler and dry shelves.
- Food processor stored in old cardboard box.
- Corrective Action(s): Do not use cardboard to line surfaces or store equipment as it cannot be properly cleaned.
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher 0 ppm chlorine
- Corrective Action(s): Low temperature dishwasher is to be repaired to provide a minimum sanitizing cycle residual of 50 ppm chlorine.
- Operator adjusted dishwasher and re-established chlorine residual during sanitizing cycle.
- Ensure dishwasher is tested daily to verify proper function. Obtain chlorine test papers that are easily readable.
- Violation Score: 15
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
- Observation: Inventory of raw meats within cold storage.
- Corrective Action(s): Food Safety Plan reviewed.
- Premise is approved for reheating of pre-packaged cooked proteins with sauce only.
- Remove raw protein inventory.
- Obtain needed pre-cooked items from approved supplier as per Food Safety Plan.
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Mouse droppings remain on floor - in corners of staff washroom, corners of janitorial closet, under dry storage shelves in kitchen, under warming counter in kitchen and under ice machine in front service area.
- Corrective Action(s): All areas described are to be thoroughly cleaned to remove all debris from surfaces.
- Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
- Violation Score: 9
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
- Observation (CORRECTED DURING INSPECTION): Cooked tapioca pearls stored at ambient temperature without time monitoring.
- Corrective Action(s): Product discarded.
- Cooked tapioca pearls are to be monitored for a maximum shelf life of 2 hours when stored at ambient temperature.
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Prep cooler top food inserts 4 - 9 C
- Corrective Action(s): Product discarded.
- Potentially hazardous foods must be stored at 4 C or colder for food safety.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher dispensing 0 ppm chlorine during sanitizing cycle.
- Mulitiple wiping rags in use left on food preparation surfaces in back kitchen and front service area.
- Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
- Low temperature dishwasher is to be repaired to provide a minimum sanitizing cycle residual of 50 ppm chlorine.
- - Operator re-established sanitizer dispensing during inspection.
- Violation Score: 25
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Ice scoop stored in ice machine allowing for handle ice contact.
- Food items stored in opened metal cans in cooler units.
- Corrective Action(s): Ensure ice is stored on hook provided or in a sanitary manner outside the ice machine.
- Do not store food items in opened metal cans. After opening a can transfer remaining food leftovers to a plastic or stainless steel container.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Mouse droppings observed on the floor in the following locations: corners of janitorial closet, corners of staff washroom, under shelving and counters in back kitchen and under equipment in front service area.
- Corrective Action(s): All areas described are to be thoroughly cleaned to remove any build-up of food and debris from surfaces.
- Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
- Violation Score: 9
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation (CORRECTED DURING INSPECTION): Can of WD40 stored together with dishware.
- Corrective Action(s): Chemical products are to be stored away from food and food equipment to not pose a cross contamination risk.
- Violation Score: 3
- 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
- Observation (CORRECTED DURING INSPECTION): Used disposabe gloves left on kitchen preparation counter.
- Corrective Action(s): When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
- Violation Score: 3
- 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): bagged chicken products in food warmer 49 - 51 C
- Corrective Action(s): Product discarded.
- To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Low temperature dishwasher 0 ppm chlorine.
- Wiping rags in use throughout kitchen and front service area without any sanitizer solution available.
- Corrective Action(s): Low temperature dishwasher is to be repaired to provide a minimum sanitizing cycle residual of 50 ppm chlorine.
- All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
- Violation Score: 25
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Kitchen handsink obstructed with chair and food / chemical containers in front.
- Corrective Action(s): Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
- Violation Score: 5
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Premise has an active mouse infestation.
- No pest control services in place.
- Corrective Action(s): Pest control service is to be retained on a minimum of monthly service to address all pest activity.
- Holes and gaps in walls of kitchen, washroom, janitorial room and front service area are to be sealed off to exclude pest entry.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Mouse droppings on floor throughout premise in staff washroom, janitorial room, under all shelving and kitchen equipment and in front service area.
- Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
- Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
- Violation Score: 9
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions