INSPECTION REPORT Health Protection ECAO-CTVUJB

PREMISES NAME Boiling Point		Tel: (604) 620-9737 Fax:
PREMISES ADDRESS 5276 Kingsway Burnaby, BC V5H 2E9		INSPECTION DATE July 19, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Dylan Chou		NEXT INSPECTION DATE July 26, 2023
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): -Limited quantities of sauces kept on ice but are exceeding 2 hours NOTE: foods on ice are NOT a substitute for refrigeration and therefore must be treated as foods at room temperatures -Eggs and cream also observed on ice and worker indicates has been there >2 hours -Prawns observed in a container next to the handsink at 9 deg C -worker indicates she forgot to put back the prawns in the fridge about 10 minutes ago -Preparation cooler foods are exceeding the fill-lines at insert level Corrective Action(s): -Discarded the sauces, eggs and cream Operator to reduce volumes of the sauces so they are used up within 2 hours -operator to place 2 hour timer on the ice trays as reminders Food Safety Plan to be adjusted and submitted for these sauces for plan update -prawns placed back in the fridge -Do not exceed the fill-lines of insert level preparation cooler -2nd indented line in the inserts is not to be exceeded Violation Score: 15

Non-Critical Hazards: Total Number: 4

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 3 trays of meats outside of Walk-in cooler defrosting at room temperature -surface temperature at 2 deg C Corrective Action(s): Improper thawing. Do not thaw foods at room temperature Thaw foods safely: -overnight in the frige -under cool running water with foods in original plastic packaging -as part of the cooking process Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: See code 306 for details Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some droppings observed around the back boiler heater again (cited also in the last routine inspection). a dead mouse observed in a snap trap. Did not observe foods altered/contaminated Terminix Pest Control comes in bi-weekly -last work report indicates two mice caught. Corrective Action(s): Clean and disinfect immediately (use a flashlight for darkened areas like around the boiler heater) Keep all soft packaged foods (ie. paper/soft plastic/nylon packaging such as the rice bags) in the dry storage area in rodent proof containers with lids on tight Continue your pest control services on a permanent basis Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer sprays for servers not labelled Corrective Action(s): Label all cleaning chemicals Violation Score: 3

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

Comments

-Walk-in cooler 2 deg C -2-door stainless next to handsink 2 deg C -2-door stainless facing the cooking line 4 deg C -2-door undercounter next to ice machine 3 deg C -2-door undercounter facing door 4 deg C -steamed rice 64 deg C -steamed tofu soup 63 deg C Chemical Controls: -Low temperature chlorine washer >50ppm residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation good In-Use Utensils: -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath Professional pest control comes on a bi-weekly basis: Terminix Pest Control NOTE: all managers/supervisors should be reviewing the pest control work reports Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access