INSPECTION REPORT Health Protection ECAO-BETUCT

PREMISES NAME Boiling Point		Tel: (604) 620-9737 Fax:
PREMISES ADDRESS 5276 Kingsway Burnaby, BC V5H 2E9		INSPECTION DATE August 7, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Dylan Chou		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice machine cavity and lip below the cover has mold growth Corrective Action(s): Empty out the machine -clean and disinfect Do so more frequently/thoroughly to prevent the build-up of mold/debris Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Blenders are only fully Manually Washed at the ends of the night with water rinsing inbetween the making of drinks Corrective Action(s): At minimum the blenders must be cleaned at your dishwasher every 4 hours -do not manually wash unless your dishwasher is being repaired Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Two extra large cooking pots do not fit the dishwasher compartment sinks. The dishwasher compartment sinks must be sized large enough to accommodate the largest piece of cooking equipment Corrective Action(s): Remove the two extra large cooking pots from the restaurant -use the smaller sized cooking pots instead Violation Score: 1

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

Comments

Temperature Controls: -Walk-in cooler 3 deg C NOTE: one plastic flap for the curtain is missing -operator is to replace to better maintain cold temperatures -2-door stainless next to handsink 3 deg C -2-door stainless facing the cooking line 3 deg C -2-door undercounter next to ice machine 4 deg C -2-door undercounter facing door 3 deg C NOTE: for daily temperature logs: for any recorded temperatures > 4 deg C operator is to double-check to ensure at or below 4 deg C temperatures are maintained -also log the temperature There should be no fridge temperature recordings > 4 deg C without corrections -steamed rice 62 deg C -steamed tofu soup 68 deg C Chemical Controls: -Low temperature chlorine washer >50ppm residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation good In-Use Utensils: -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: Orkin Pest Control comes in regularly Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access