INSPECTION REPORT Health Protection VCHN-CBXSKA

PREMISES NAME Boomers Sports Grill		Tel: (604) 930-8727 Fax: (604) 930-6973
PREMISES ADDRESS 10388 Nordel Crt Delta, BC V4G 1J7		INSPECTION DATE February 24, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kerry Hayward		NEXT INSPECTION DATE 6 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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At the time of inspection 0ppm chlorine detected during final rinse cycle for the low temperature dishwasher. Corrective Action(s): Service technician replaced the sanitizer squeeze tube and 50ppm chlorine now being dispensed during the rinse cycle. Test strips available for use. Note: dishwasher to be replaced with a new low temperature dishwasher. Recommend including recording 50ppm chlorine concentration in daily temperature monitoring log sheet. 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

Routine inspection: Kitchen: Hand sink provided with liquid soap and paper towels. 200ppm quats available for use in spray bottle. Reminder to label all chemical bottles identifying contents. General sanitation is good. Dishwasher after servicing 50ppm chlorine during the final rinse cycle. Walk in cooler at 2-3 degrees C. Walk in freezer at -18 degrees C. Walk in cooler clean and organized. All food products covered adequately. Back area walk in cooler at or below 4 degrees C. Main preparation cooler with inserts not in use. Advised by operator that requires servicing as it is unable to maintain 4 degrees C or less at all times. When in operation, staff supplement refrigeration using ice baths. Ensure all cold potentially hazardous foods are kept at or below 4 degrees C. Side preparation cooler inserts at or below 4 degrees C. Under the counter section and drawer sections at or below 4 degrees C. Back area preparation cooler not in use (also requires servicing). At this time not used to stored any food. Utility sink available for use. FOODSAFE requirements met at time of inspection. Temperature monitoring records maintained and available for review. Bar: Hand sink provided with liquid soap and paper towels. Bar glass washer registers 50ppm chlorine during rinse cycle. Bar under the counter coolers at or below 4 degrees C. Permit posted in plain view of the public.