INSPECTION REPORT Health Protection JSAS-C2WUBN

PREMISES NAME Boss Restaurant		Tel: (3654604) 438-2677 Fax:
PREMISES ADDRESS 238 - 4800 Kingsway Burnaby, BC V5H 4J2		INSPECTION DATE May 11, 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 = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): small pot of soup on cooking line 27 C Corrective Action(s): Product discarded. To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Rice spatulas for back kitchen rice cookers stored in container of stagant water. Corrective Action(s): Ensure food utensils in constant use are stored dry or in an ice filled container. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Trace mouse droppings on floor adjacent to back kitchen pillar adjacent to rice cookers. Cooking line ventilation hood has heavy grease build-up with grease droplets forming that could contaminate food items. No professional cleaning service decal on hood. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of grease and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. 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. Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm. High temperature sanitizing dishwasher 73 C achieved. Walk-in Cooler 0 C Walk- in Freezer -15 C Rice cookers left 74 C, right 62 C (back kitchen) Soup stock 68 C upright freezer -11 C congee warmer 61 C potentially hazardous food ingredients for immediate use stored on ice at cooking stations hot sauces insert warmer 83 C, noodle bath 78 C, soup pot hot holding 64 C counter top warmer 75 C, rice warmer 60 C, fried rice warmer 60C top cooler inserts 4 C, counter top cooler unit 1 C left 3 door undercounter cooler 1 C, right 8 door undercounter cooler 2 C (top inserts 4 C) Servery: soup warmer 65 C, undercounter cooler 4 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) - indoor dining closed as per latest PHA Order - seating area - tables and booths equipped with plexiglass barriers where 2 meter distancing cannot be achieved and tables closed without barriers - hand sanitizer available at entrance for customer use - occupancy limits established for areas of restaurant - handwashing protocols posted - mask use protocols posted ACTION: Ensure 1000 ppm chlorine (20 ml bleach / 1 liter water) disinfectant solution is prepared daily to disinfect high touch surfaces. Quat sanitizer is not a suitable for high touch surface disinfection.