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Big Way Hot Pot (New Westminster)

344 - 800 Carnarvon St, New Westminster · Restaurant

4 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3 issues:
      • -prep cooler not operational, staff keep soup bases on ice
      • -overhead lights in the hood vents burnt out (2 of 4)
      • -BOH handsink's cold water tap handle broken off but usable
      • Corrective Action(s): Repair the above noted issues asap.
      • Violation Score: 9
  2. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Proteins walk-in cooler was offline as it is still requiring repair. Operator indicated that the technician will come back for follow up repairs within 24 hours
      • Corrective Action(s):
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various meat and seafood products in the protein walk-in cooler held >4C.
      • Jugs of milk in the vegetable walk-in cooler held >4C
      • Units was unable to maintain contents <4C, ambient temperature measured 11C in the protein walk-in cooler and 8C in the vegetable walk-in cooler.
      • Corrective Action(s): Moved to working bar and under counter coolers. Ensure that all cold potentially hazardous foods are kept <4C at all times
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 issues:
      • Central area rice cooker found to be unplugged. Cooked rice measured 45C.
      • REPEAT OBSERVATION: window side spicy collagen broth measured 52C. Staff stated that the broth is reheated once per hour.
      • Corrective Action(s): Discarded rice. Broth was reheated to >74C. As discussed in previous inspection, do not repeatedly reheat broth. Operator MUST keep it hot held >60C
      • Ensure that all hot potentially hazardous food is kept >60C at all times
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Mechanical slicer is typically used 10 hours in a day continuously. The slicer is not cleaned and sanitized during these 10 hours.
      • Corrective Action(s): Ensure that the machine is completely disassembled and sanitized every 4 hours maximum, recommend every 3 hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: central handsink (window) did not have liquid soap or paper towels
      • Corrective Action(s): Ensure that all handsinks (central area 2X, back of house 1X, and bar area 1X) have liquid soap, paper towels, and hot/cold running water at all times
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Strainer and pot for straining cooked ingredients stored under/infront of the window side handsink. This is too close to the handsink for splash/splatter.
      • Corrective Action(s): Moved to a more sanitary location. Do not store food products or food contact equipment below the handsink
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Protein walk-in cooler (11C ambient temperature), vegetable walk-in cooler (8C ambient temperature) and soup base prep cooler (12C ambient temperature) unable to maintain contents <4C
      • Corrective Action(s): Repair the cooler units immediately. Do not use the protein cooler until it is repaired and capable of maintaining contents <4C at all times. Whole vegetables and shelf stable sauces and teas only for the vegetable walk-in cooler
      • Use the prep cooler only for small amounts of soup base. Remove plastic film that has been wrapped around wire shelving to allow for proper airflow throughout the cooler unit
      • Violation Score: 15
  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2X Large stock pots of spicy collagen broth measured 51C (right) and 54C (left) internal. Operator indicated that all broth is reheated once per hour to boiling.
      • Corrective Action(s): Reheated. Ensure that all hot potentially hazardous foods are kept >60C at all times.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): -BOH handsink missing paper towels
      • -central handsinks (2X) missing liquid soap and paper towels
      • Corrective Action(s): Ensure that all handsinks are stocked with liquid soap, paper towels, and hot/cold running water at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bar ice scoop stored directly in ice
      • Corrective Action(s): Do not store ice scoops in ice, have a dedicated clean container for ice scoops.
      • Violation Score: 3