INSPECTION REPORT Health Protection JSAS-BXDUB8

PREMISES NAME Boss Restaurant		Tel: (3654604) 438-2677 Fax:
PREMISES ADDRESS 238 - 4800 Kingsway Burnaby, BC V5H 4J2		INSPECTION DATE January 18, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and utensils behind grease trap adjacent to walk-in cooler. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Melted plastic food bin stored in kitchen. Multiple heavily chipped ceramic bowls on cooking line. Corrective Action(s): Discontinue use and discard damaged and melted food containers / dishware. Violation Score: 3

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

Comments

Handwashing facilities maintained. Premise sanitation is satisfactory. Professional pest control service in place. Ensure pest control recommendations for corrective actions are completed in a timely manner. Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm. High temperature sanitizing dishwasher 76 C achieved. Walk-in Cooler 1 C Walk- in Freezer -13 C Rice cookers left 64 C, right 61 C (back kitchen) Soup stock 79 C upright freezer -11 C congee warmer 60 C potentially hazardous food ingredients for immediate use stored on ice at cooking stations sauces insert warmer 79 C, noodle bath 70 C, soup pot hot holding 67 C counter top warmer 90 C, rice warmer 61 C, fried rice warmer 60C top cooler inserts 2 C, counter top cooler unit 1 C left 3 door undercounter cooler 1 C, right 8 door undercounter cooler 3 C Servery: soup warmer 60 C, undercounter cooler 1 C COVID-19 Safety Protocols - COVID-19 Safety Plan in place and available for review - all staff observed wearing facial masks - health screening system in place for staff and customers (temp. checks) - seating area - tables and booths equipped with plexiglass barriers where 2 meter distancing cannot be achieved and tables closed without barriers - max 6 guests per table - hand sanitizer available upon entry for customer use - 1000 ppm chlorine (20 ml bleach / 1 liter water) disinfectant solution prepared to disinfect high touch surfaces - occupancy limits established for areas of restaurant ACTION: due January 25, 2021 - define list of high touch surfaces throughout premise to be frequently disinfected throughout the day - post defined handwashing protocols for staff https://www.worksafebc.com/en/resources/health-safety/posters/help-prevent-spread-covid-19-handwashing?lang=en - post defined safe mask use protocols for staff https://www.worksafebc.com/en/resources/health-safety/posters/help-prevent-spread-covid-19-how-to-use-mask?lang=en - resume the collection of contact information for each group of guests