INSPECTION REPORT Health Protection ECAO-AVA23K

PREMISES NAME Boiling Point		Tel: (604) 620-9737 Fax:
PREMISES ADDRESS 5276 Kingsway Burnaby, BC V5H 2E9		INSPECTION DATE January 22, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Dylan Chou		NEXT INSPECTION DATE January 24, 2018
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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Perishable condiments at dining tables not being thrown out after 4 hours at room temperature as per operator. Condiments are taken out then placed back in the fridge with no time tracking sheets available All perishable condiments thrown out Corrective Action(s): Do not exceed 4 hours at room temperature for any perishable foods for public consumption Operator to submit Food Safety Plan for perishable condiments at dining tables immediately Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): -knives stored between appliances in back area -this area cannot be adequately cleaned and sanitized -ladel for rice covered with food plastic wrap Corrective Action(s): -Dishwash knives. Store your knives on wall magnetic strips or wooden block holders -remove plastic wrap and dishwash ladel immediately -do not plastic wrap utensils! Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wet wiping towels AGAIN left on counters when not being used Corrective Action(s): Leave your reused wiping towels in the sanitizer at >100ppm bleach residual when not actively used. Do not dry the tables with towels -air dry only Increased enforcement will be necessary if this cannot be maintained Obtain more Chlorine Test Strips Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bubble tea pot stored directly under front handsink pipes Corrective Action(s): Do not store foods under sinks Violation Score: 3

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

Comments

Temperature Controls: -Walk-in cooler 4 deg C -2-door upright 3 deg C -3-door upright 2 deg C -Preparation cooler 3 deg C -2-door undercounter next to ice machine 3 deg C -2-door undercounter next t POS system 3 deg C -steamed rice 68 deg C -steamed meat broth 64 deg C Chemical Controls: -Low temperature chlorine sanitizing washer >50ppm as per test strips -Spray sanitizer >100ppm chlorine residual (NOTE: maintain concentration between 100-200ppm to keep odours down: 1/2 teaspoon bleach + 1 liter water) Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation good -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: Orkin Pest Control comes in regularly Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AVA23K
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment