INSPECTION REPORT Health Protection AHEN-CF9UGF

PREMISES NAME Boom Bee		Tel: (604) 580-3553 Fax:
PREMISES ADDRESS 101 - 15155 101st Ave Surrey, BC V3R 7Z1		INSPECTION DATE June 10, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Junsung Min		NEXT INSPECTION DATE June 15, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required under one area of the cooking equipment to remove the accumulation of debris. Corrective Action(s): Clean the above-noted area to remove the buildup of debris; Correct by June 7, 2022. Operator informed that he cleans the hard-to-reach area below and between equipment and the ventilation hood panels on a biweely basis. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Chlorine sanitizer pail and spray bottle were not identified to identify the contents. Corrective Action(s): Label both the chlorine sanitizer pail and spray bottle (such as "chlorine sanitizer") to clearly identify the contents; Correct today. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: A probe thermometer was not available on-site. Corrective Action(s): Obtain an accurate probe thermometer to monitor temperatures of food during the cooking (74 degrees C or hotter), hot-holding (60 degrees C or hotter), cooling (60 to 20 degrees C within 2 hours and 20 degrees C to 4 degrees C within 4 hours), and reheating (74 degrees C or hotter) processes. Correct today. Violation Score: 1

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

Comments

Handsinks in the front service area and handsink in the kitchen area were both supplied with liquid soap, hot and cold running water, and single-use paper towels. Handsinks in both customer washrooms were supplied with liquid soap, hot and cold running water, and single-use paper towels. 2-compartment sink unit was supplied with hot and cold running water and it was equipped with a sink plug. High temperature dishwasher final rinse temperature was at 75 degrees C (71 degrees C or hotter) at the plate level. 100 ppm chlorine sanitizer was available in a sanitizer pail in the kitchen and spray bottle in the front service area. Ventilation hood appeared to be in a clean condition. No signs of recent pest activity were observed at the time of inspection. Food storage and equipment storage areas appeared clean and organized at the time of inspection. Raw meat was stored on the lowest shelf the cooler. Food was covered inside storage areas. Both upright one-door display coolers and upright double door cooler were at or below 4 degrees C. Refrigeration units were equipped with thermometers. Small freezer on-site was at or below -18 degrees C. Hot-held rice in both rice warmers was at or above 60 degrees C. Sauces used for the cooked chicken are prepared in advance and cooled as per Operator. Previously made cooled sauces were in shallow containers in the upright cooler and were at or below 4 degrees C. Primary menu item is deep fried chicken on-site. Permit to operate was posted in the front service area. Operator with valid FOODSAFE Level 1 refresher course training (certificate expiration date: June 26, 2023) was present on shift. Signature on this report is not required due to the COVID-19 pandemic. If you have any questions, please feel free to contact to the district Environmental Health Officer of Fraser Health.