INSPECTION REPORT Health Protection DNGG-D2335U

PREMISES NAME Boil-It World Malatang		Tel: (778) 991-3348 Fax:
PREMISES ADDRESS 205 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE February 1, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Wen Hui Jiang		NEXT INSPECTION DATE February 08, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Cold potentially hazardous foods stored/ displayed in top open portion of dining room self serve cooler: - cut spinach, lettuce, bok choi, broccoli, Napa cabbage, cilantro: 15C to 17C - tofu skin; 15.3C - cut brown mushrooms: 16.3C - enoki mushrooms: 16C - potato starch noodles: 14.1C - fresh seaweed: 15.4C - bean sprouts: 15.1C - cut potatoes: 18C - cut lotus root: 16C - taro noodles: 16.4C Corrective Action(s): - Discard the above listed items. - Cold potentially hazardous foods (including cut/ prepped produce) must be stored/ displayed at or below 4C. [Correction Date: Immediately] Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Soap dispenser empty at kitchen handsink. Corrective Action(s): - Refill soap dispenser. - Handsinks must always be accessible and provided with hot and cold water, liquid soap and papertowels. [Correction Date: Immediately] Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Cleaning required in the following areas: - Grease, food debris, and dirt accumulation on kitchen floors (under, between, behind all cooking equipment, freezers, coolers, dishwashing sink and dishwasher, shelves, etc). - Food debris and grease accumulation on all shelves and under cooking equipment. - Grime accumulation on floors and walls. - Grease accumulation on ventilation hood filters. - All other surfaces and hard to reach areas. Corrective Action(s): - Thoroughly clean the above noted areas and all other surfaces and hard to reach areas. [Correction Date: 08-Feb-2024] Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Dining Room Self Serve Cooler (top open section): 15C to 16C Corrective Action(s): - Repair and/ or adjust dining room self serve cooler. Unit must be capable of maintaining temperature at or below 4C. - DO NOT USE UNIT TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL UNIT IS MAINTAINING TEMPERATURE AT OR BELOW 4C. - CORRECTION ORDER ISSUED [Correction Date: 08-Feb-2024] Note: Inserts and bottom under counter coolers of same unit is maintaining acceptable temperature (≤4C). Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: - No staff on duty has valid FOODSAFE Level 1 or equivalent at time of inspection. Corrective Action(s): - At least one staff on duty must have valid FOODSAFE Level 1 or equivalent in operator's absence. [Correction Date: 01-Feb-2024] Violation Score: 1

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

Comments

- Coolers (unless otherwise mentioned): ≤4C - Freezers: -10C to -17C (food products are maintained in a frozen state) - Hot Holding (rice): 61C - 200 ppm chlorine bleach sanitizing solution in spray bottles available - High Temperature Sanitizing Dishwasher: 71C at dish surface - CORRECTION ORDER ISSUED