INSPECTION REPORT Health Protection DSEA-ACFUDM

PREMISES NAME Boss Restaurant		Tel: (604) 438-2677 Fax:
PREMISES ADDRESS 238 - 4800 Kingsway Burnaby, BC V5H 4J2		INSPECTION DATE August 2, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 05, 2016
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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 4

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Staff added cold tomato sauce to large hot held pot of tomato sauce hot held on the wok area countertop; product measured 14C. Corrective Action(s): Reheated in work to >74C. ALL hot held foods must first be cooked/reheated to >74C prior to being hot held at >60C. Discussed reheating practices with operator. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Container of bean sprouts in the wok area not on ice. Product placed out <1 hour ago (measured 11C). Cooked chicken thighs and chicken wings found at 20C in the u/c cooler; staff left out products on countertop. Corrective Action(s): Sprouts put on ice. Ensure that all cold potentially hazardous foods such as bean sprouts are stored <4C at all times. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Staff do not use cloths stored in the sanitizer solution. One staff member found to be rinsing out wiping cloth in handsink then wiping counters. Corrective Action(s): All wiping cloths must be used with sanitizer solution. Keep cloths stored in sanitizer and ensure that they are used, without rinsing, to wipe counters and food contact surfaces. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Handwashing practices poor in facility. 2 staff members observed washing/rinsing hands with wok station taps that were flowing into wells for cooking/cooling. Observed that staff members do not regularly wash hands at handsinks. Corrective Action(s): Discussed handwashing practices with staff and operator. Ensure that hands are washed with liquid soap, paper towels, and hot/cold running water after becoming soiled, between tasks, after touching nose/hair/mouth, etc. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Some containers of food double stacked in the wok area undercounter (u/c) coolers. Corrective Action(s): Do not double stack containers. All containers of food must be separated with a lid/barrier to prevent contamination. Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (4C), wok area middle reach in cooler (3C), breakfast item undercounter cooler (4C), wok area meat cooler (4C) measured < 4 degrees C =walk-in freezer (-19C) and upright freezer (-19C) measured < -18 degrees C =counter top hot holding (70C), wok area bainmarie (73C), front cooking area rice cookers (63C and 62C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 73.0 C at the dish surface (minimum 71 C required for proper sanitizing) =Wiping cloths stored in sanitizer solution at 200 ppm QUATS =Dedicated prep sink available for food preparation =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner =Staff hygiene was satisfactory at the time of inspection =Staff FOODSAFE certification verified Large amount of potentially hazardous foods stored out in ice baths; quantities are small and used up in 2 hours.