INSPECTION REPORT Health Protection JSAS-C8FQK4

PREMISES NAME Boss Restaurant		Tel: (3654604) 438-2677 Fax:
PREMISES ADDRESS 238 - 4800 Kingsway Burnaby, BC V5H 4J2		INSPECTION DATE November 4, 2021	TIME SPENT 0.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 05, 2021
INSPECTION TYPE Follow-Up
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Left 3 door undercounter cooler 6-7 C Corrective Action(s): Repair / adjust cooler to maintain food at 4 C or colder. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JSAS-C88SNH of Oct-28-2021 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Large stack of plastic food containers stored in back kitchen on the floor, while wet and right side up. Correction: Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use. Clean, sanitized food containers are to be stored off the floor and upside down to allow water to drain out and allow surfaces to air dry. Once dry, containers can be stacked upon each other.

Comments

Cooling of pork and chicken bones not observed. Ensure cooling procedure is effective to safely, rapidly chill food items. - Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method. - Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours. Plastic food bins and buckets - stored off the floor and upside down to allow for air drying and prevention of contamination. Cleaning of kitchen ventilation hood and storage room has been conducted.