INSPECTION REPORT Health Protection ECAO-BC2TR9

PREMISES NAME Boba Boy		Tel: (778) 589-2729 Fax:
PREMISES ADDRESS 150 - 5172 Kingsway Burnaby, BC V5H2E8		INSPECTION DATE May 10, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Amy Chang		NEXT INSPECTION DATE 5 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice machine has visible signs of mould growth in the cavity walls. Corrective Action(s): Clean and sanitize Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Some food cans are open and stored in the fridge. Corrective Action(s): Empty out the food contents once opened into washable containers -the cans will begin to rust once opened Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Area above the ice machine cluttered, The dough mixer on the floor and dough kneading equipment on the counter are caked with flour. The back storage room is cluttered -goods are on the floor Corrective Action(s): Organize clean and sanitize. Do not leave equipment in an unclean state after use. Place your goods on your shelving units not on the floor Violation Score: 3

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

Comments

NOTE: the men's washroom was closed due to some minor backflow occurring when toilet flushed -a plumber is said to arrive later today -Both workers are FOODSAFE Level 1 certified Temperature Controls: -Preparation cooler 4 deg C -2-door undercounter 3 deg C Chemical Controls: -Reviewed Manual Washing method: wash-rinse-sanitize with bleach >100ppm -Bleach sanitizer >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access