INSPECTION REPORT Health Protection ECAO-BKFU6U

PREMISES NAME Boiling Point		Tel: (604) 620-9737 Fax:
PREMISES ADDRESS 5276 Kingsway Burnaby, BC V5H 2E9		INSPECTION DATE January 2, 2020	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: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Lone dishwasher worker only removes dirty dishware gloves then handles clean dishware with disposable gloves underneath. Corrective Action(s): Lone dishwasher workers MUST: 1.remove dirty dishware glove then wash hands then handle clean dishware Recommend two dishware personelle on dirty side and clean side to facilitate this duty Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Ice scooper left on top of ice in machine 2. Employee drink cup observed in cooking food preparation area Corrective Action(s): 1. Do not leave scooper in the ice as employee hands will contact the ice. Leave the scooper in a washable container or hanging outside of machine 2. No eating/drinking allowed in food preparation areas. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some minor food debris observed under stove/cooking line. Mop room corner has accumulation of filth Corrective Action(s): Clean and disinfect nightly Violation Score: 3

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

Comments

Temperature Controls: -Walk-in cooler 3 deg C -2-door stainless next to handsink 3 deg C -2-door stainless facing the cooking line 3 deg C -Preparation cooler 3 deg C -2-door undercounter next to ice machine 4 deg C -2-door undercounter facing door 3 deg C -steamed rice 68 deg C -steamed tofu soup 62 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: blenders, and mixers are fully dishwashed minimum every 4 hours as per worker -okay -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 -last work report reviewed for early December -no activity noted Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access