INSPECTION REPORT Health Protection ECAO-AQ3T5V

PREMISES NAME Boiling Point		Tel: (604) 620-9737 Fax:
PREMISES ADDRESS 5276 Kingsway Burnaby, BC V5H 2E9		INSPECTION DATE August 9, 2017	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Dylan Chou		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 401 noted on Routine inspection # ECAO-APUTGF of Aug-02-2017 Adequate handwashing stations not available for employees [s. 21(4)] (-Handwash sink is too far from meat slicer preparation area -Designated handwash sink blocked off at time of inspection in waitress area with a large bucket full of towels)

Comments

Follow-up Inspection: -Handsink next to meat slicer properly stocked and practical to use for this area -Sanitizer buckets >100ppm chlorine residual -towels stored there between uses -perishable condiments are kept refrigerated between customers and discarded after 4 hours -new dish racks have been purchased -old ones discarded -handwash signs posted -bar thermometers in each fridge -used for checks for better accuracy then built-in thermostats - NOTE: a preparation cooler has been added next to the stove as per approval: 3 deg C (beef) -ensure to add this to your Daily Log sheets for fridges