INSPECTION REPORT Health Protection ECAO-BQ9UP4

PREMISES NAME Boiling Point		Tel: (604) 620-9737 Fax:
PREMISES ADDRESS 5276 Kingsway Burnaby, BC V5H 2E9		INSPECTION DATE June 4, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dylan Chou		NEXT INSPECTION DATE 4 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 = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A tray of raw eggs and cream stored at room temperatre (20deg C) Worker indicates it has been there for 2 hours Corrective Action(s): Discard the eggs and cream Do not store perishable foods at room temperature more then 2 hours Use your preparation cooler for assembly of foods Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw beef stored above ready-to-eat foods in the Walk-in cooler Corrective Action(s): Store raw proteins on the lowest shelves Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Back handwash sink next to Walk-in cooler -the compartment is no longer affixed to the wall and the seal has come undone Corrective Action(s): Re-seal/affix the sink to the wall to prevent water leaking back there Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer spray bottle not labelled Corrective Action(s): All chemicals must be labelled properly to better prevent misuse Violation Score: 3

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

Comments

NOTE: although there is only 1 cook in the kitchen there were a number of occasions where he was unable to physical distance from the other workers -all workers should be wearing a mask when they cannot physical distance at least 2 meters. Temperature Controls: -3-door upright stainless 4 deg C -2-door upright stainless 3 deg C -preparation cooler 4 deg C -2-door undercounter next to ice machine 4 deg C -2-door undercounter next to POS machine 2 deg C Chemical Controls: -Low temperature chemical sanitizing washer >50ppm as per test strips Daily tracking sheets maintained for fridges, hot holders and mechanical washer NOTE: do not write check marks write the actual values read for temperatures and concentrations General Sanitation okay -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control: Orkin Pest Control comes in monthly Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access