INSPECTION REPORT
Health Protection
VCHN-ACMT8V

PREMISES NAME
Boiling Point
Tel: (604) 588-1292
Fax:
PREMISES ADDRESS
102 - 15146 100th Ave
Surrey, BC V3R 0J8
INSPECTION DATE
August 8, 2016
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
David Huang
NEXT INSPECTION DATE
August 22, 2016
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

Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 41

Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Walk in cooler being serviced at time of inspection. Ambient air temperature 4-6 degrees C. Internal food product temperature of 4 jugs of milk ~10 degrees C and 4 boxes with trays of eggs ~ 10 degrees C.
Corrective Action(s): Milk and shell eggs discarded. Totes with individual portions of hot product products delivered relocated to 2 door cooler at or below 4 degrees C.
Violation Score: 15

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): At the time of inspection back hand sink obstructed from use by garbage can and box of frozen prawns inside the basin.
Corrective Action(s): Ensure all hand sinks are clear of obstructions and are available for use at all times. Do not use hand sinks as utility sinks.
Violation Score: 5


Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: As discussed in the previous inspection do not saran wrap/food wrap the ladle for dispensing steamed rice. Do not store the ethanol gel chafing fuel next to containers of food products.
Corrective Action(s): Store and maintain all utensils in a sanitary manner at all times. Protect food from contamination at all times.
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation (CORRECTED DURING INSPECTION): Walk in cooler being serviced at time of inspection. Ambient air temperature 4-6 degrees C. Internal food product temperatures of milk and shell eggs stored from previous day ~ 10 degrees C discarded.
Corrective Action(s): Technician has servied and now ambient air temperature reading 4 degrees C. Cold potentially hazardous foods may be stored in the walk in cooler. Reminder to monitor temperatures and take necessary corrective action when temperature requirements are not met.
Violation Score: 9

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation: Bleach sanitizer spray bottle, Mr. Clean poured into spray bottle and Windex also poured into spray bottle not labeled properly.
Corrective Action(s): Ensure all chemicals and cleaners are labeled properly identifying contents. Correct immediately.
Violation Score: 3


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

Comments

Routine inspection:

2 other hand sink provided with liquid soap and paper towels.
50ppm chlorine detected during the final rinse cycle of low temperature dishwasher. Test strips available for use.
General sanitation is satisfactory.
Hot holding of rice at or above 60 degrees C.
Single door freezer at -18 degrees C.
Single door cooler at or below 4 degrees C.
2 door cooler at or below 4 degrees C.
Under the counter cooler for beverages at 4 degrees C.
Domestic freezer at or below -18 degrees C.
Walk in cooler after servicing at or below 4 degrees C.
Individual hot pot portions assembled in commissary and transported cold to premise.
Temperature monitoring records maintained and available for review.
Foodsafe requirements met at time of inspection.