INSPECTION REPORT Health Protection JSAS-D42SHF

PREMISES NAME Boss Restaurant		Tel: (3654604) 438-2677 Fax:
PREMISES ADDRESS 238 - 4800 Kingsway Burnaby, BC V5H 4J2		INSPECTION DATE April 5, 2024	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE April 12, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 16

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher station - sanitizer container 0 ppm Quaternary Ammonia, wiping rags stored on top of rice cookers and counter top. Kitchen cooking line - staff using rags to handle woks while cooking, rags are left on counters without returning to sanitizer containers between preparing separate orders. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip). Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Back kitchen - staff observed preparing raw meats while wearing gloves, staff removed gloves to help put away food delivery and once complete, put on new gloves and continued preparing food. Corrective Action(s): Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels. 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: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Walk-in cooler - plates of steamed chicken stored on top of containers of raw egg mix. Staff in dishwasher station - wearing orange gloves intended for handling sanitized dishware to perform sorting soiled dishware and scraping plates. Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items. As previously established - staff are to wear orange gloves for unloading and storing sanitized dishware from the dishwasher. Other duties that would contaminate gloves such as handling soiled dishware and food waste are to wear different, designated gloves for that purpose. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen ceiling vent - heavy oil build-up, oil drops forming on surfaces. Floor under ice machine - grease and debris build-up on floor in hard to reach areas. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 3

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

Comments

Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Professional pest control service in place. Pest control reports available for review. No signs of pest activity observed. Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia Wiping rag sanitizer containers maintained at 200 ppm Quaternary Ammonia High temperature sanitizing dishwasher 80 C achieved. Walk-in Cooler 2 C Walk- in Freezer -19 C Kitchen woks: stew 77 C, 78 C, Back rice cookers: 74 C, 76 C, Rice warmer 74 C Congee warmer empty (right of upright freezer), Upright freezer -14 C, front 3 door undercounter cooler 4 C (temporarily 8 C, recovered temperature during inspection) Sauce warmer inserts 83 C, Counter top warmer inserts 72-76 C, Counter top cooler unit 2 C Cooler top inserts (left) 3 C Cooler top inserts (right) 3 C, Large undercounter cooler 3-4 C Soup stock (cook line) 77 C, Line rice warmer 69 C, Fried rice warmer 72 C Servery undercounter cooler 2 C, soup warmer 62 C