INSPECTION REPORT Health Protection ZDER-BMJQPK

PREMISES NAME Boil-It World Malatang		Tel: (778) 991-3348 Fax:
PREMISES ADDRESS 205 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE February 20, 2020	TIME SPENT 0.67 hours
OPERATOR (Person in Charge) Wen Hui Jiang		NEXT INSPECTION DATE March 04, 2020
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Tofu, mushrooms and sprouts noted at 8 C on second level of open display unit. Corrective Action(s): Ensure cooler unit is able to maintain potentially hazardous foods at or below 4 C. Adjust unit and or move all potentially hazardous foods to bottom level which is noted at 1 C. Correction date: immediately Violation Score: 15

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Clean dishes stored in container on the ground next to 3 comp sink. Corrective Action(s): Ensure all clean dishware is stored at least 6 inch off the ground away from 3 comp sink. Correction date: 2 days Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer bottles with clear liquids noted without labels Corrective Action(s): Ensure contents of bottles are labeled on containers. *Repeat violation Violation Score: 3

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

Code 302 noted on Routine inspection # ZDER-BLWTVB of Feb-18-2020 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. No sanitizer prepared in back kitchen - spray bottle empty. 2. Missing 3 comp sink plug 3. Sanitizer spray bottle at front mixed with cleaner (heavy detergent bubbles noted) Correction: Ensure premises has 100-200 ppm chlorine sanitizer solution available with clean wiping cloths during operation. 1. Prepare sanitizer solution at the start of each day and changed every 2-4 hours or when solution becomes dirty. 2. Keep all sink plugs together so it can be accessed when manual dishwashing is required 3. Ensure all sanitizer is just sanitizer and no cleaners/detergents mixed. The other chemicals can dilute or break down the sanitizer faster. Have each chemical in separate container. Correction date: immediately

Comments

Follow-up inspection to report #ZDER-BLWTVB -Sanitizer available at front and back in spray bottles noted at 100 ppm chlorine -Plugs available for 3 comp dishwasher for proper manual dishwashing -Sanitizer alone noted in spray bottles without mixed with detergent. **Cooler display unit - has curtain and doors. Curtains are to be used and monitored for effectiveness at keeping temp below 4 C. If unable to maintain temp then the sliding doors must be used. **Talk to manufacturer about capabilities of unit and recommendations to maintain temperature.