INSPECTION REPORT Health Protection VCHN-ASMRUC

PREMISES NAME Boomers Sports Grill		Tel: (604) 930-8727 Fax: (604) 930-6973
PREMISES ADDRESS 10388 Nordel Crt Delta, BC V4G 1J7		INSPECTION DATE October 30, 2017	TIME SPENT 0.75 hours
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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At the time of inspection 0ppm chlorine during the final rinse cycle of the bar glass washer. Corrective Action(s): Ensure after changing bottle of chemicals the lines are adequately primed. After priming of the sanitizer line 50ppm chlorine detected during the final rinse cycle. Glasses rewashed. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection: Reminder to cover all food products along the preparation line. Temperature monitoring records sporadic. To be maintained on a daily basis. Have records available for review at all times. Kitchen: Hand sink provided with liquids soap and paper towels. 200ppm quats available for use in container. Wiping cloths stored in solution when not in use. 200ppm quats dispensed from chemical dispensing station. Dishwasher registers 50ppm chlorine during the final rinse cycle. Walk in cooler at or below 4 degrees C. Walk in freezer at -17 degrees C. Preparation coolers inserts at or below 4 degrees C. Lower sections and drawers at or below 4 degrees C. Hot holding at or above 60 degrees C. Back area walk in cooler at or below 4 degrees C. Dry storage adequate. FOODSAFE requirements met at time of inspection. Bar: Bar glass washer after priming 50ppm chlorine during the final rinse cycle. Hand sink provided with liquid soap and paper towels. Glasses stored in a sanitary manner after washing and air drying. Permit posted.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: VCHN-ASMRUC
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.0833 hour Specific comments: Oil trans fat free. Soft spreadable margarine meets the 2% or less of total fat content restriction.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment