INSPECTION REPORT Health Protection JSAS-CN7URU

PREMISES NAME Boss Restaurant		Tel: (3654604) 438-2677 Fax:
PREMISES ADDRESS 238 - 4800 Kingsway Burnaby, BC V5H 4J2		INSPECTION DATE January 18, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JSAS-CMYT3K of Jan-11-2023 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Can opener heavily soiled with food debris. Ice machine interior discolored with residue. Soup pots stored on the floor, under sinks with visible food debris inside. Food utensils stored in soiled storage containers together with nonfood related items. Staff working in dishwashing area wearing the same dishwashing gloves performing multiple tasks including food preparation, scrapping / rinsing soiled dishware and handling sanitized dishware. Staff not observed changing gloves between tasks or washing their hands. Correction: Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use. All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. Staff cannot wear gloves used for handling soiled dishware to prepare food or handle sanitized dishware.

Comments

Reviewed cooling procedures with head cook, ice baths are now used to rapidly chill hot food items before placing in walk-in cooler. Butter packets stored in cooler at servery station. Raw meats stored away from potentially ready to eat food items. Food containers covered with fitted lids in walk-in cooler. Can opener maintained in sanitary condition. Cleaned soup pots stored upside down, off the floor. Utensils stored in a sanitary manner. Premise cleaning conducted of ceiling and ventilation hood. Manager indicated some ceiling panels will be replaced that cannot be easily cleaned.