INSPECTION REPORT Health Protection JSAS-BPARWP

PREMISES NAME Boss Restaurant		Tel: (3654604) 438-2677 Fax:
PREMISES ADDRESS 238 - 4800 Kingsway Burnaby, BC V5H 4J2		INSPECTION DATE May 4, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE May 11, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): hot soup stored in large plastic buckets in walk-in cooler 50 C hot congee stored in covered plastic containers in walk-in cooler 48 C Corrective Action(s): Product discarded. Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method. Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours. Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 5 cardboard boxes (previously shell egg containers) used to store clean food containers and utensils. Corrective Action(s): Discard all cardboard boxes. Do not recycle cardboard boxes to store clean food equipment. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mouse droppings observed in the following locations: Ladies'washroom under sinks and along walls, around back exit door and hallway, at base of pillar across from dishwasher, and in corner under front corner tea station in seating area. Some snap traps are triggered and are unarmed. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 9

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

Comments

Handwashing facilities maintained. Professional pest control service in place. Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm. Spray bottles equipped with 200 ppm Quaternary Ammonia Sanitizer High temperature sanitizing dishwasher 74 C achieved. Walk-in Cooler 1 C Walk- in Freezer -15 C Rice cookers left 75 C, right 75 C Soup stock 82 C upright freezer -10 C 6 insert warmer 74 C, sauce on grill 61 C, soup hot holding 70 C counter top warmer 75 C, rice warmer 70 C, fried rice warmer 65 C top cooler inserts 4 C, counter top cooler unit 2 C left 3 door undercounter cooler 3 C, right 8 door undercounter cooler 3 C Servery: soup warmer 70 C, undercounter cooler 4 C COVID-19 FHA bulletin provided and discussed. - premise operating as take-out only, all seating closed. Make sure you and your employees wash hands frequently and thoroughly using soap and water; scrub hands for at least 20 seconds Practice social distancing amongst workers wherever and whenever possible Require social distancing for your customers. Have them maintain a distance of at least 2 metres from others Stay home if you are sick Cover your mouth and nose when coughing or sneezing. Wash your hands immediately afterward Minimize handling of take-out containers (e.g. coffee cup lids) Customer containers, such as coffee cups or other reusable containers must not be refilled Clean and sanitize food contact surfaces routinely using an approved sanitizer such as bleach. Prepare the solution by mixing 4 ml of 5.25% unscented bleach per litre of water (200 ppm). If you use a higher concentration the solution must be rinsed off with potable water Clean and disinfect frequently touched surfaces (e.g. doorknobs, cash registers, service counter etc.) using an approved disinfectant such as bleach. Prepare the solution by mixing 20 ml of 5.25% unscented bleach per litre of water (1 000 ppm). After applying the disinfecting solution allow it to air dry