INSPECTION REPORT Health Protection VCHN-BJ5S4E

PREMISES NAME Boomers Sports Grill		Tel: (604) 930-8727 Fax: (604) 930-6973
PREMISES ADDRESS 10388 Nordel Crt Delta, BC V4G 1J7		INSPECTION DATE November 21, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kerry Hayward		NEXT INSPECTION DATE November 22, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: At the time of inspection 0ppm chlorine detected during the final rinse cycle of the low temperature dishwasher. It was also noted that the sanitizer line was placed in the detergent bucket. Corrective Action(s): Ensure all dishes are washed, rinsed, sanitized, then air dryed. . Sanitizer line placed in the chlorinating agent bucket and service technician who came onsite serviced the sanitizer pump. Further servicing required for the sanitizer line. Premise to use available stock of clean dishes/utensils for the afternoon. Followup inspection required once service technician services the sanitizer line and 50ppm chlorine is detected during the final rinse cycle. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: At the time of inspection 0ppm chlorine detected during the final rinse cycle of the low temperature dishwasher. It was also noted that the sanitizer line was placed in the detergent bucket. Corrective Action(s): Ensure all dishes are washed, rinsed, sanitized, then air dryed. . Sanitizer line placed in the chlorinating agent bucket and service technician who came onsite serviced the sanitizer pump. Further servicing required for the sanitizer line. Premise to use available stock of clean dishes/utensils for the afternoon. Followup inspection required once service technician services the sanitizer line and 50ppm chlorine is detected during the final rinse cycle. Violation Score: 9

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

Comments

Routine inspection: Followup inspection required for the low temperature dishwasher. Kitchen: Hand sink provided with liquid soap and paper towels. 200ppm quats dispensed from the chemical dispensing station. 200ppm quats available for use in container. Reminder to store all wiping cloths in this solution when not in use. Walk in cooler at or below 4 degrees C. Walk in freezer at -18 degrees C. Under the counter freezer at -17 degrees C. Hot holding at or above 60 degrees C. Preparation cooler (across from the cooking line) inserts and lower section at or below 4 degrees C. Salad preparation cooler inserts and lower section/drawer sections at or below 4 degrees C. Pizza preparation cooler inserts and lower section at or below 4 degrees C. Storage area walk in cooler at 2-3 degrees C. 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 the final rinse cycle. Test strips available for use. Coolers at or below 4 degrees C. Permit posted.