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Boss Restaurant

238 - 4800 Kingsway, Burnaby · Restaurant

28 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris build-up on kitchen floor under mop sink station and floor corner under ice machine.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pass through servery counter - end handsink: faucet handle is loose, changing water temperature is difficult.
      • Corrective Action(s): Re-secure faucet handle to restore proper use.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice sacks stored beside dishwasher chemicals. Some rice sacks are placed on the floor.
      • Corrective Action(s): Ensure food items are stored off the floor and away from chemical products.
      • Staff re-organized storage during inspection, rice sacks were relocated onto shelving available and chemicals were moved away from food items.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build-up observed on floor under ice machine equipment and on back side of griddle cooking equipment.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3 door undercounter cooler 5-7 C (cook line)
      • Corrective Action(s): Repair / adjust cooler to maintain 4 C or colder.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher: maximum temperature during cycle 64 C
      • Corrective Action(s): High temperature dishwasher is to be repaired to provide a sanitizing cycle that meets or exceeds 71 C.
      • Service technician conducted repairs during inspection. Sanitizing cycle reached 76 C
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Trace mouse droppings in storage room on floor / lower shelf to left of office station and under shelf unit next to storage room entrance.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Cleaning completed during inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooking line end: baseboard / wall joint seal worn away allowing moisture and debris to enter wall cavity.
      • Water leak observed under ice machine.
      • Corrective Action(s): Reseal baseboard / wall joint to allow for maintenance and cleaning.
      • Repair source of water leak under ice machine.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher station - sanitizer container 0 ppm Quaternary Ammonia, wiping rags stored on top of rice cookers and counter top.
      • Kitchen cooking line - staff using rags to handle woks while cooking, rags are left on counters without returning to sanitizer containers between preparing separate orders.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Back kitchen - staff observed preparing raw meats while wearing gloves, staff removed gloves to help put away food delivery and once complete, put on new gloves and continued preparing food.
      • Corrective Action(s): Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.
      • When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walk-in cooler - plates of steamed chicken stored on top of containers of raw egg mix.
      • Staff in dishwasher station - wearing orange gloves intended for handling sanitized dishware to perform sorting soiled dishware and scraping plates.
      • Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • As previously established - staff are to wear orange gloves for unloading and storing sanitized dishware from the dishwasher. Other duties that would contaminate gloves such as handling soiled dishware and food waste are to wear different, designated gloves for that purpose.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen ceiling vent - heavy oil build-up, oil drops forming on surfaces.
      • Floor under ice machine - grease and debris build-up on floor in hard to reach areas.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Light grease deposits on upper walls around cooking line.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up from surfaces.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Clean cooking pots stacked on bucket of used oil, directly in front of kitchen handsink.
      • Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 wiping rags left on grill counter with no detectable sanitizer residual, 1 rag for each cook at far end of cooking line.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cooking line - pooling water over floor under kitchen cooking equipment.
      • Corrective Action(s): Floors are to be maintained clean and dry to ensure premise sanitation and discourage pest activity.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Congee warmer unit 53 - 57 C (left of upright freezer)
      • Corrective Action(s): To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Food discarded.
      • Food warmer removed from use.
      • Repair / replace warmer unit to maintain food at 60 C or warmer.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Spray can of WD40 stored above food preparation counter in kitchen.
      • Jug of antifreeze stored above canned drinks in dry storage room.
      • Corrective Action(s): Chemical products are to be stored away from food and food equipment to not pose a cross contamination risk.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 2 covered plastic bins of curry sauce, temp 39 C stored in walk-in cooler.
      • Corrective Action(s): Repeat violation
      • Product discarded.
      • Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
      • Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
      • Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Servery - basket of butter packets stored at room temperature, temp 19 C
      • Dining area - room temperature display case filled with rice pudding containers for sale, temp 19 C
      • Corrective Action(s): Products discarded.
      • To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Can opener heavily soiled with food debris.
      • Ice machine interior discolored with residue.
      • Soup pots stored on the floor, under sinks with visible food debris inside.
      • Food utensils stored in soiled storage containers together with nonfood related items.
      • Staff working in dishwashing area wearing the same dishwashing gloves performing multiple tasks including food preparation, scrapping / rinsing soiled dishware and handling sanitized dishware. Staff not observed changing gloves between tasks or washing their hands.
      • Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
      • All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
      • Staff cannot wear gloves used for handling soiled dishware to prepare food or handle sanitized dishware.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walk-in cooler:
      • - raw meats stored above and beside potentially ready to eat food items
      • - food inventory stored on the floor
      • - food stored in open, uncovered containers
      • Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
      • Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Back kitchen and cooking line ceiling has build-up of grease and dust around ceiling vents.
      • Cooking ventilation hood has grease droplets forming around rim and on fire suppression components.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of debris from surfaces.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Left 3 door undercounter cooler 6-7 C
      • Corrective Action(s): Repair / adjust cooler to maintain food at 4 C or colder.
      • Violation Score: 9
  15. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large plastic bin of mounded pork bones in walk-in cooler 31 C
      • Large plastic bin of mounded chicken in walk-in cooler 27 C
      • Corrective Action(s): Product discarded.
      • Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
      • Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
      • Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contents of 3 door undercounter cooler ranged from 6 - 19 C.
      • Corrective Action(s): Products discarded.
      • To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation
      • Furthermore, do not place hot cooked foods directly in cooking line prep coolers. Hot foods will not cool quickly in these coolers and will elevate cooler temperature.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Large stack of plastic food containers stored in back kitchen on the floor, while wet and right side up.
      • Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
      • Clean, sanitized food containers are to be stored off the floor and upside down to allow water to drain out and allow surfaces to air dry. Once dry, containers can be stacked upon each other.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ventilation canopy above woks has build-up of grease droplets that can drip down into food.
      • Mouse droppings observed in dry storage room: (around boxes on floor, behind ladder storage and in corner between lockers) and in front seating area on floor under front corner hot water station near front entrance.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooking line - 3 door undercounter cooler 7 C
      • Corrective Action(s): Repair / adjust cooler to maintain food at 4 C or colder.
      • Violation Score: 9
  16. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): small pot of soup on cooking line 27 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice spatulas for back kitchen rice cookers stored in container of stagant water.
      • Corrective Action(s): Ensure food utensils in constant use are stored dry or in an ice filled container.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Trace mouse droppings on floor adjacent to back kitchen pillar adjacent to rice cookers.
      • Cooking line ventilation hood has heavy grease build-up with grease droplets forming that could contaminate food items.
      • No professional cleaning service decal on hood.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of grease and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and utensils behind grease trap adjacent to walk-in cooler.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Melted plastic food bin stored in kitchen.
      • Multiple heavily chipped ceramic bowls on cooking line.
      • Corrective Action(s): Discontinue use and discard damaged and melted food containers / dishware.
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): hot soup stored in large plastic buckets in walk-in cooler 50 C
      • hot congee stored in covered plastic containers in walk-in cooler 48 C
      • Corrective Action(s): Product discarded.
      • Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
      • Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
      • Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 5 cardboard boxes (previously shell egg containers) used to store clean food containers and utensils.
      • Corrective Action(s): Discard all cardboard boxes. Do not recycle cardboard boxes to store clean food equipment.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed in the following locations: Ladies'washroom under sinks and along walls, around back exit door and hallway, at base of pillar across from dishwasher, and in corner under front corner tea station in seating area.
      • Some snap traps are triggered and are unarmed.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 9
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Soup left out on cooking line overnight at room temperature, then reheated in the morning.
      • Corrective Action(s): Product discarded.
      • Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
      • Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
      • Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
      • Violation Score: 15
      • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Staff reheating cooked foods within cooking line counter top food warmer. Food warmer temperature 64 C
      • Corrective Action(s): Product discarded.
      • Cooked, cold foods are to be adequately reheated to a temperature of 74 C before serving.
      • Food warmers are not designed to cook or reheat foods as do not operate at hot enough temperature.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Containers of fresh bean sprouts, choi, curry sauce and prepared in house satay sauce stored at room temperature: 10 -17 C
      • Corrective Action(s): Products discarded.
      • To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
      • Food items needed for immediated preparation during peak operation can be stored on ice for brief periods of time, before discarding product.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Clean cooking pots / lids stored on floor under kitchen handsink.
      • Multiple knives and food utensils stored together in dry storage area food containers.
      • Clean food containers / lids stored together with food and used oil containers.
      • Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
      • Relocate and organise areas designated for clean dishware to ensure separation from food and waste products.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Throughout cooking line and front servery stations: wiping rags left out on counter tops used for wiping surfaces, wiping down dishware, handling hot cooking items and wiping foodhandler hands without placing rags into sanitzer reservoirs.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • Wiping rags are to be returned to sanitizer reservoirs after every use.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Multiple foodhandlers on the cooking line observed to practice poor hand hygiene habits including: lack of handwashing when appropriate, using cleaning rags to wipe of hands, touching their faces while foodhandling, attempting to wash their hands while wearing soiled disposable gloves.
      • Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work.
      • In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
      • Food handlers are to wash their hands with warm water and liquid soap and afterwards dry their hands with single use towels.
      • When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers of used cooking oil stored on food preparation counters and together with food and clean dishware.
      • Multiple staff food items / drinks stored throughout kitchen together with food items and clean dishware.
      • FIrst aid items stored together with food.
      • Take out containers removed from packaging stored face up.
      • Corrective Action(s): Store used oil and food waste away from food storage areas or food preparation surfaces.
      • Ensure staff personal items and non-food related items are stored away from food storage areas.
      • Ensure single use, take-out containers when removed from protective packaging are to stored upside down to protect from contamination.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): 4 cracked / chipped plastic food container lides.
      • Corrective Action(s): Items discarded.
      • Ensure broken or damaged food equipment is removed from use to prevent food contamination due to introduction of fragments.
      • Violation Score: 3
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    0 infractions

  24. Routine Inspection

    0 infractions

  25. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rags in use on cooking line with no trace of sanitizer residual.
      • Servery station sanitizer containers less than 100 ppm Quaternary Ammonia.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • Sanitizer containers are to be filled with 200 ppm Quaternary Ammonia, sanitizer is to be replaced frequently to maintain adequate concentration.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease build-up on floor under equipment along cooking line.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
  26. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple containers of sauces and cut vegetables stored at room temperature on cooking line.
      • Corrective Action(s): Food containers brought out during rush periods on to be stored on ice to chill food items.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Mulitple soiled wiping rags in use on cooking line (8), dishwasher station (2), large servery (2) and small servery (2) without the use of sanitizer solution.
      • Servery stations not equipped with sanitizer solution containers.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • All active work stations to have containers of sanitizer available to staff.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Cooking line handsink - no location for staff to dispose of used papertowels after handwashing.
      • Dishwasher staff unloads sanitized dishware from dishwasher while wearing same gloves worn to handle soiled dishware loading the dishwasher.
      • Corrective Action(s): Provide waste can to dispose of used papertowels at cooking line handsink.
      • Staff are to remove soiled gloves and handle sanitized dishware with clean hands.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice wand store in walkin freezer next to containers of food, unprotected.
      • Corrective Action(s): Ice wands after filling are to be stored within freezer to protect them from contamination: wrapped in new plastic wrap or stored within a clean container prior to use.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Pest control reports indicate outstanding items to improve premise sanitation to control pest problem since April 2018 have not been acted upon regarding both back storage closets and customer seating benches.
      • Rodent bait stations observed in hallway closet.
      • Corrective Action(s): Premise sanitation is to be maintained on a daily basis and action items identified on pest control reports are to be acted upon as soon as possible to eliminate and prevent future pest activity.
      • Remove rodent bait stations they are not suitable for use within a food premise.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas affected by build-up of food debris and or grease: Walkin cooler floor corner under shelving, cooking line floor along walls under equipment, cooking line ventilation hood, and domestic fans on cooking line.
      • The following areas affected by mouse activity: dry storage room floor along walls under shelving and hallway storage closets by back exit have build-up of mouse droppings.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning.
      • Violation Score: 9
  27. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooking line - mulitple wiping rags left out of sanitizer containers.
      • magnetic knife strip cooking line - soiled knives placed on strip.
      • Corrective Action(s): Ensure all wiping rags are stored in sanitizer solution containers. After using staff are to promptly return rags to sanitizer containers.
      • Magnetic knife strip is to be used to store clean, sanitized knives. Ensure soiled knives are returned to dishwashing station to be cleaned and sanitized after use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice wand stored on shelf in walkin freezer, uncovered in contact with other food items.
      • Corrective Action(s): Defrost, clean and sanitize ice wand. Once filled to be frozen, store in clean container or wrap with single use plastic wrap to protect outer surface from contamination.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back entrance - doors close with gaps that will allow the entrance of pests.
      • Corrective Action(s): Doors to be modified / pest proofed with weather stripping or equivalent method to exlcude entry of pests.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris or grease build-up observed - steel kitchen shelving, floor corners around grease trap, underside of steel work counters and cooking line overhead ventilation canopy.
      • Dry storage room - mouse droppings observed in corners, hard to reach areas under shelving.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning.
      • Violation Score: 3
  28. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): -Par-cooked broccoli and wieners was being held at room temperature with ice inside the container. Temperature of broccoli was 11C. Temperature of wiener was 12C.
      • Corrective Action(s): -Cooked vegetables are potentially hazardous and must be stored at 4C or less or 60C or higher. Discard product.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Scoops in dry storage bins with handles in contact with products. In addition exterior/lip of tops of bins are dirty.
      • Corrective Action(s): -Remove scoops from bins, wash and sanitize and store in a manner that scoop handle does not come into contact with food product (ie. clean container outside of bin, in scoop holder within bin)
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -Mouse droppings noted along walls under shelving in dry storage room. Appear to be from previous issues.
      • Corrective Action(s): -Clean up droppings, sanitize area (completed at the time of the inspection) and continue to monitor for further activity. Pest Control report from September shown at the time of the inspection. Report does not indicate that there is rodent activity currently.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -Bucket of (solid) ice in freezer. Appears to catching water discharge or leak from refrigeration equipment/components above.
      • Corrective Action(s): -Serviced/repaire walk-in freezer to address leak/discharge. Correction date: Nov. 1/17
      • Violation Score: 3