INSPECTION REPORT Health Protection 251925

PREMISES NAME Boil-It World Malatang		Tel: (778) 991-3348 Fax:
PREMISES ADDRESS 205 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE May 11, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wen Hui Jiang		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Hot pot ingredients in open display cooler ranged in temperatures from 1 deg.C - 4 deg.C on bottom level, probed items on upper shelves ranged from 8 deg.C - 11 deg.C. - Thawing beef tripe in ambient air probed at 10.2 deg.C. Staff indicated it was removed from running cold water 1.5 hours prior to inspection to prepare for slicing. Corrective actions: - Ensure open display cooler can maintain all ingredients at 4 deg.C or colder. Discussed rearranging items to store higher risk foods (sprouts, enoki mushrooms) to bottom level. May consider storing items in ice water or use smaller portions. - Thawing foods must remain at 4 deg.C or colder or under running cold water. Place tripe into cold storage immediately. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Opened can of hoisin sauce stored in 2 door cooler - Quail egg cans stored on the floor in back storage - 3 cooking pots stored on the floor next to 3 compartment sink Corrective actions: Ensure all food items and cooking equipment are protected from contamination. - Transfer contents of hoisin sauce can to food grade container. - Move cans onto shelf at least 15cm off the floor to prevent access by pests. - Ensure all in-use cooking equipment are stored off the floor in a sanitary manner. Corrective Action(s): Violation Score: 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Thawing beef tripe left in sink for 1.5 hours in ambient air, not under running cold water or in cold storage. Corrective action: ensure frozen foods are adequately thawed. Must be under running cold water or kept at 4 deg.C or colder until time of preparation. - Move tripe to cold storage immediately. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris was noted around dishpit area and between coolers and freezers. Corrective action: clean above mentioned areas. Removing food debris will help minimize pests. Date To Be Corrected By: 1 week Corrective Action(s): Violation Score: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Aluminum foil used to line wired shelving in back 2 door cooler. Foil appeared old, ripped and covered in food debris. Wire shelving underneath appeared rusty. Corrective actions: remove aluminim lining. Ensure food contact surfaces are smooth, no-absorbent and easily cleanable. Re-finish wire shelving or replace if necessary. * Note: removing the lining will help with air circulation to keep stored items at or below 4 deg.C. Date To Be Corrected By: Immediately Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Chest freezer next to domestic freezer and front 2 door cooler have loose handles. Duct tape being used on cooler handle. Corrective action: ensure all food equipment is kept in good condition to prevent contaminating food. Repair handles, duct tape is not an appropriate solution. Date To Be Corrected By: 1 week Corrective Action(s): Violation Score: 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Old appliances from previous owners still on site. Not used for current operations. Corrective action: remove any stored items that are not required for food premises operation. These items contribute to clutter which may attract pests. Date To Be Corrected By: Immediately Corrective Action(s):

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

Comments

This inspection done by an EHO student. Routine - Open display cooler: 1-4 deg.C bottom layer, 8-11 deg.C upper shelves (see above noted violation). - Domestic freezer: -19 deg.C - Chest freezers: -21 deg.C / -19 deg.C - Front 2 door cooler: 4 deg.C - Back 2 door cooler: 3 deg.C - High temperature dishwasher reached final rinse temperature of 73.8 deg.C at the plate. - Sanitizer solution under 3 comp. sink and in spray bottle noted at 200ppm chlorine. - Handsink supplied with hot and cold water, liquid soap, papertowels. - No signs of pests at time of inspection. COVID-19 Control Measures - Accel Intervention Wipes (DIN 02448637) for high touch surface disinfection - Hand sanitizer available, staff are wearing masks, signage posted. - Sick policy is in place - staff stay home if experiencing symptoms. * Report written off site due to COVID, emailed to operator.