INSPECTION REPORT Health Protection JSAS-BLARXT

PREMISES NAME Boss Restaurant		Tel: (3654604) 438-2677 Fax:
PREMISES ADDRESS 238 - 4800 Kingsway Burnaby, BC V5H 4J2		INSPECTION DATE January 29, 2020	TIME SPENT 1 hour
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 302 noted on Routine inspection # JSAS-BL3U5K of Jan-22-2020 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Throughout cooking line and front servery stations: wiping rags left out on counter tops used for wiping surfaces, wiping down dishware, handling hot cooking items and wiping foodhandler hands without placing rags into sanitzer reservoirs. Correction: All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip). Wiping rags are to be returned to sanitizer reservoirs after every use.

Comments

Reviewed soup cooking procedures - soup is prepared fresh in the morning, cooking line soup pot is used until emptied then cleaned before refilling with fresh batch of soup. Soup no longer stored at room temperature overnight. Food warmers on line are no longer used to reheat foods, cooked vegetables are reheated in boiling water on stove top. Potentially hazardous food ingredients removed from coolers on cooking line observed to be all stored in ice baths and time labelled when removed from refrigeration. Foods exceeding 2 hour storage outside of cooler to be discarded. Wiping rags stored in sanitizer reservoirs throughout cooking line and back kitchen area. Ensure sanitizer is changed frequently to maintain 200 ppm Quaternary Ammonia. Clean food equipment stored safely to protect from contamination throughout kitchen. Clean dishware / utensils no longer stored on the floor or among food items. Reviewed proper handwashing procedures and glove use. Used oil stored away from foodhandling areas. Staff personal items and first aid items relocated away from food storage and preparation areas. Take out containers removed from protective packaging stored upside down to protect from contamination. Damaged food containers previously discarded.