INSPECTION REPORT Health Protection VCHN-AYCQJD

PREMISES NAME Boomers Sports Grill		Tel: (604) 930-8727 Fax: (604) 930-6973
PREMISES ADDRESS 10388 Nordel Crt Delta, BC V4G 1J7		INSPECTION DATE May 1, 2018	TIME SPENT 1 hour
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: - Damp cloth observed used to cover lettuce in the insert at the preparation cooler across from grill. - Garbage bag observed used to cover trays of bacon inside the walk in cooler. Corrective Action(s): - Do not use cloth to cover food. - Do not use garbage bags to cover or store food products. Ensure all food is protected from contamination at all times. Correct immediately. Violation Score: 3

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

Comments

Routine inspection: Hand sink in kitchen and bar provided with liquid soap and paper towels. 200ppm quats dispensed from chemical dispensing system from back. 200ppm quats available for use in container. Wiping cloth stored in solution when not in use. Dishwasher registers 50ppm chlorine during the final rinse cycle. Reminder to adequately prime sanitizer line after bulk solution is changed. Bar glass washer registers 50ppm chlorine during the rinse cycle. General sanitation is satisfactory. Walk in coolers at or below 4 degrees C. Walk in freezer at -20 degrees C. Small under the counter freezer at -10 degrees C. Monitor and ensure -18 degrees C or less. All 3 preparation coolers at or below 4 degrees C. Lower sections and drawer sections at or below 4 degrees C. Hot holding at or above 60 degrees C. Storage areas clean and organized. FOODSAFE requirements met at time of inspection. Temperature monitoring records maintained and available for review.