INSPECTION REPORT Health Protection ZDER-BLWTVB

PREMISES NAME Boil-It World Malatang		Tel: (778) 991-3348 Fax:
PREMISES ADDRESS 205 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE February 18, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wen Hui Jiang		NEXT INSPECTION DATE February 20, 2020
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: New open display cooler noted at 1 C at the bottom and up to 12 C at the top shelf (4 sections total). Corrective Action(s): Ensure cooler is calibrated and used properly (with front curtain/doors) to maintain a temperature of 4 C. Re-organize PHFs (meats, tofu, mushrooms, sprouts,etc) to the bottom/ coldest part of unit. Adjust unit and monitor temperature. Correction date: immediately Violation Score: 5 302 - 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) Corrective Action(s): 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 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: Plastic inserts, lids and other dishware stored in containers stored on the floor next to 3 comp sink. Corrective Action(s): Ensure all dishware, equipment and food is stored at least 6 inch off the ground. Install a corner shelving unit to store additional dishes and supplies to get off the ground. Correction date: 3 days Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottles not labelled - noted with clear solution Corrective Action(s): Ensure all chemical containers are properly labelled with its contents. Correction date: 1 day Violation Score: 3

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

Comments

Routine: -Handsink and washroom supplied with hot & cold water, liquid soap and paper towel, -Temperatures satisfactory: Front display cooler (new) : 1 C (bottom) to 12 C (top) (*violation noted above) Standing freezer: -22 C Chest freezers: -22 C/-23 C Back meat cooler: -1 C Back veggie cooler: 3 C Soup pot maintained at 82 C -Sanitizer spray bottle noted at 200 ppm chlorine at front - no sanitizer in back (*violation noted above) -3 comp sink 2 plugs available -High temp dishwasher installed and noted at 74 C at the plate for final rinse -No signs of pest activity during inspection