INSPECTION REPORT Health Protection VCHN-BC5QPS

PREMISES NAME Boomers Sports Grill		Tel: (604) 930-8727 Fax: (604) 930-6973
PREMISES ADDRESS 10388 Nordel Crt Delta, BC V4G 1J7		INSPECTION DATE May 13, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kerry Hayward		NEXT INSPECTION DATE May 17, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Preparation cooler across from cooking line inserts internal food product temperatures ~7-8 degrees C. Foods stored in the lower section internal food product temperatures -8 degrees C. Corrective Action(s): This preparation cooler is stocked every morning from the walk in cooler (at 3 degrees C). Relocated all cold potentially hazardous foods in inserts and in lower section back to the walk in cooler. . Ensure all cold potentially hazardous foods are stored at or below 4 degrees C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bar glass washer again registered 0ppm chlorine during the rinse cycle. Attemped priming pump/line and ran multiple times however no detectable chlorine. Corrective Action(s): Wash all glassware (glasses, shot glasses, pitchers, etc.) meant for the bar glass washer in the kitchen low temperature dishwaser. Service the bar glass washer and ensure it is dispensing 50ppm chlorine during the rinse cycle. Obtain test strips to verify concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Preparation cooler across from cooking line inserts internal food product temperatures ~7-8 degrees C. Foods stored in the lower section internal food product temperatures -8 degrees C. Ambient air temperature of lower section ~8 degrees C. After 15 minutes down to 3 degrees C then after another 15 minutes back up to ~8 degrees C. Operator's accurate indicating thermometer reading ~7-8 degrees C. - Bar glass washer again registered 0ppm chlorine during the rinse cycle. Attemped priming pump/line and ran multiple times however no detectable chlorine. Corrective Action(s): - Service the preparation cooler across from the cooking line and ensure unit is capable of maintaining 4 degrees C. Correct immediately. - Service the bar glass washer and ensure at least 50ppm chlorine during the rnise cycle. Correct immediately. Violation Score: 9

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

Comments

Routine inspection: Kitchen designated hand sink provided with hot/cold running water, liquid soap and paper towels. Dishwasher registered 50ppm chlorine during the final rinse cycle. 200ppm dispensed from chemical dispensing station. 200ppm quats available for use in container. Wiping cloth stored in solution when not in use. Walk in cooler at 3 degrees C. Attached walk in cooler at -17 degrees C. Under the counter freezer for quick use at -12 degrees C. 2 other preparation coolers inserts and lower sections at or below 4 degrees C. Hot holding at or above 60 degrees C. Storage area walk in cooler at 2 degrees C. FOODSAFE requirements met at time of inspection. Temperature monitoring records maintained and available for review.