INSPECTION REPORT
Health Protection
MBEK-ANKQUW

PREMISES NAME
Boiling Point
Tel: (604) 588-1292
Fax:
PREMISES ADDRESS
102 - 15146 100th Ave
Surrey, BC V3R 0J8
INSPECTION DATE
June 22, 2017
TIME SPENT
1 hour
OPERATOR (Person in Charge)
David Huang
NEXT INSPECTION DATE
June 23, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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

No
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: Accumulation of mould/mildew observed on internal components of ice machine.
Corrective Action(s): Please have internal components of ice machine properly cleaned and sanitized. Discard all ice and wash, rinse, then sanitize surfaces, including condenser in upper portion. Allow to dry completely. Date to be corrected by: June 23, 2017.
Violation Score: 5


Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Bleach sanitizer measured at greater than 200 ppm chlorine. Sanitizer was diluted to 200 ppm chlorine at time of inspection. To prepare a 100 to 200 ppm chlorine sanitizer, mix half a teaspoon to one teaspoon unscented bleach for every litre of water.
Corrective Action(s):
Violation Score: 3


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

Comments

Routine inspection conducted:

- Walk in cooler at 2 degrees C
- 2 door reach in cooler at 4 degrees C
- 1 door reach in cooler at 1 degree C
- 2 door under counter cooler at 2 degrees C
- Reach in freezer at -21 degrees C
- Chest freezer at -23 degrees C
- Hot holding internal temperatures (2 rice units, 1 soup) at or above 60 degrees C
- Food is stored safely at time of inspection. *Note: no food storage upstairs.
- Slicer is stored in sanitary condition. Discussed method and frequency of cleaning/sanitizing.
- Sanitizer available in labeled spray bottle at 200 ppm chlorine (after dilution)
- Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels
- Low temperature dishwasher measured 50 ppm chlorine in rinse residual at utensil surface
- General sanitation satisfactory.
- No evidence of pest activity at time of inspection. Premises is services by pest control operator on a monthly basis, as stated by management.
- FOODSAFE requirements met at time of inspection
- Permit posted

Note: Temperature records are not being maintained. Please ensure that temperatures are being monitored and recorded, as per your food safety plan.