INSPECTION REPORT Health Protection JCRH-CG9UFM

PREMISES NAME Boiling Point		Tel: (604) 620-9737 Fax:
PREMISES ADDRESS 5276 Kingsway Burnaby, BC V5H 2E9		INSPECTION DATE July 12, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Dylan Chou		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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Hot water tap/faucet at front handsink is leaking Corrective Action(s): - Repair hot water tap so that it is in good working order. To be corrected by: 19-Jul-2022 Note: Manager reported he has called plumber for the repair and it will be complete this week. Notify EHO once complete. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: - 2 door reach in cooler (cooler #6) and line cooler (cooler #5) were lacking thermometers. Note: Infrared thermometer is used for checking cooler temperatures. Corrective Action(s): - Supply thermometers to coolers units above. To be corrected by: 19-Jul-2022 Violation Score: 1

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

Comments

- Food premises maintained in sanitary condition. Ensure edges of floor are routinely scrubbed to remove any build up in this area. - Handwashing sinks (3) within food preparation areas were supplied with liquid soap and paper towel - All cooler were operating at required temperature (4C or colder) - 2 door work top coolers (front) 4C, 3C - 3 door reach in cooler 2C - Line cooler 2C - 2 door reach in cooler 4C - Walk-in cooler 2C - Sauces stored on ice were 4C or colder - 2 door reach in freezer -15C - Hot holding temperature of potentially hazardous foods was >60C - cooked rice 64C - fermented tofu - soup broth 82C - Food products are stored in a manner to prevent contamination - wrapped/covered, stored on shelving 6 inches off of the floor. Raw meat stored beneath ready to eat food items in the walk-in cooler. - Dishwasher was operational and dispensing adequate chlorine to sanitize dishes. 50ppm chlorine detected on dish after cycle. Note: When initially checked, only 10ppm chlorine was present on dish. Air bubbles were noted in dispensing tube. Once air bubbles were cleared from tube, adequate chlorine level was achieved. Service technician also attended premises at time of inspection and verified unit was working properly. Dishwasher sanitizer level is checked daily. Test strips present. - In use wiping cloths stored in chlorine sanitizer solution. Concentration was >200ppm chlorine. Dilute to 100-200ppm chlorine. - In use utensils (scoops, blender pitchers) used with potentially hazardous foods cleaned and sanitized every 4 hours. - No signs of pest activity noted at time of the inspection. Pest control contract in place with monthly service. Reviewed most recent service report (27-Jun-2022) at time of the inspection. *Wall adjacent to hot water has some minor damage/wear to painted surface and requires repair/painting. Ensure all surfaces in food premises are maintained in a smooth washable condition.