INSPECTION REPORT Health Protection JSAS-B3UR6L

PREMISES NAME Boss Restaurant		Tel: (604) 438-2677 Fax:
PREMISES ADDRESS 238 - 4800 Kingsway Burnaby, BC V5H 4J2		INSPECTION DATE August 21, 2018	TIME SPENT 2.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 28, 2018
INSPECTION TYPE Routine
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 50

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple containers of sauces and cut vegetables stored at room temperature on cooking line. Corrective Action(s): Food containers brought out during rush periods on to be stored on ice to chill food items. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 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. 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). All active work stations to have containers of sanitizer available to staff. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: 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. Corrective Action(s): Provide waste can to dispose of used papertowels at cooking line handsink. Staff are to remove soiled gloves and handle sanitized dishware with clean hands. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Ice wand store in walkin freezer next to containers of food, unprotected. Corrective Action(s): Ice wands after filling are to be stored within freezer to protect them from contamination: wrapped in new plastic wrap or stored within a clean container prior to use. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Pest control reports indicate outstanding items to improve premise sanitation to control pest problem since April 2018 have not been acted upon regarding both back storage closets and customer seating benches. Rodent bait stations observed in hallway closet. Corrective Action(s): Premise sanitation is to be maintained on a daily basis and action items identified on pest control reports are to be acted upon as soon as possible to eliminate and prevent future pest activity. Remove rodent bait stations they are not suitable for use within a food premise. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas affected by build-up of food debris and or grease: Walkin cooler floor corner under shelving, cooking line floor along walls under equipment, cooking line ventilation hood, and domestic fans on cooking line. The following areas affected by mouse activity: dry storage room floor along walls under shelving and hallway storage closets by back exit have build-up of mouse droppings. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning. Violation Score: 9

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

Comments

Handwashing facilities maintained. Professional pest control service in place. Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia High temperature sanitizing dishwasher 73 C achieved. Walk-in Cooler 4 C Walk- in Freezer -12 C rice warmers 64 C, 68 C, 79 C soup stock 84 C, congee 61 C, pork congee 69 C upright freezer -7 C, cooking line prep coolers left: 1 C, middle 3 C, right 3 C food warmer cooking line left 74-77 C, right 62-76 C, pork cutlets 67 C, rice warmer 60 C fried rice 64 C, noodle broth 80 c, soup 72 C bar cooler 3 C, bar soup warmer 69-73 C Note: Foodsafe certificates issued prior to 2013 will expire as of August 31, 2018.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JSAS-B3UR6L
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment