INSPECTION REPORT Health Protection JSAS-B43PUB

PREMISES NAME Boss Restaurant		Tel: (604) 438-2677 Fax:
PREMISES ADDRESS 238 - 4800 Kingsway Burnaby, BC V5H 4J2		INSPECTION DATE August 28, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping rags in use on cooking line with no trace of sanitizer residual. Servery station sanitizer containers less than 100 ppm Quaternary Ammonia. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip). Sanitizer containers are to be filled with 200 ppm Quaternary Ammonia, sanitizer is to be replaced frequently to maintain adequate concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and grease build-up on floor under equipment along cooking line. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 3

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

Code 302 noted on Routine inspection # JSAS-B3UR6L of Aug-21-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Mulitple soiled wiping rags in use on cooking line (8), dishwasher station (2), large servery (2) and small servery (2) without the use of sanitizer solution. Servery stations not equipped with sanitizer solution containers.) Code 402 noted on Routine inspection # JSAS-B3UR6L of Aug-21-2018 Employee does not wash hands properly or at adequate frequency [s. 21(3)] (Cooking line handsink - no location for staff to dispose of used papertowels after handwashing. Dishwasher staff unloads sanitized dishware from dishwasher while wearing same gloves worn to handle soiled dishware loading the dishwasher.)

Comments

Potentially hazardous foods removed from coolers to prepare menu items on cooking line stored in ice filled bins. Waste bin provided for cooking line handsink. Dishwasher staff provided 2 pairs of colour coded gloves to handle soiled and sanitized dishware. Green gloves used for loading dishwasher with soiled dishware. Yellow gloves worn when unloading dishwasher and handling sanitized dishware. Ice wand wrapped in plastic while stored in walkin freezer. Areas of mouse activity have been cleaned and sanitized. Asst. manager indicated all customer seating benches have been cleaned and sanitized inside. Rodent bait stations have been removed. Required cleaning of walkin cooler, cooking line canopy and fans, dry storage room floor and back exit hallway completed.