INSPECTION REPORT Health Protection DSOG-CKMVAX

PREMISES NAME The Boss Bakery & Restaurant Ltd		Tel: (778) 379-2722 Fax: (778) 379-2723
PREMISES ADDRESS 1306 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE October 28, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Surface sanitizer measured 0ppm chlorine bleach concentration. - Sanitizer in dishwashing sink measured < 10ppm chlorine bleach concentration. Corrective Action(s): - Staff prepared new surface sanitizer and sanitizer at 100ppm chlorine bleach concentration at the time of the inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Middle display cooler measured at 11C at the time of the inspection. Manager stated that the cooler may be in defrost cycle. Corrective Action(s): Fix the cooler. Ensure that temperature is maintained < or = 4C. Do not store any cold potentially hazardous foods inside the middle cooler until temperature is < or = 4C. Violation Score: 3

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

Comments

- General sanitation satisfactory. - Front/back handwash sinks equipped with hot/cold running water, liquid soap in a dispenser and single-use hand towels. - Two compartment sink available for manual dishwashing. - Dry storage area has adequate space, shelves, cabinets. - No signs of pest activity at the time of the inspection. Pest control summary report reviewed with staff on site. - FOODSAFE level 1 trained staff on duty. Verified at the time of the inspection. - Valid Operating Permit posted. Temperature control: - All other coolers < or = 4C. - All freezers < or = -18C - Hot warmer (front) = 58C. - Working thermometers inside all coolers. - Daily temperature log maintained and up to date.