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Haidilao Hot Pot

2220 - 4580 Brentwood Blvd, Burnaby · Restaurant

9 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Internal temperature of the sauces (e.g. sesame sauce, satay sauce, homemade soy sauce) and toppings (e.g. sliced green onions, ice jelly) measured at 9C - 10C at one of the sauce bar cold holding unit closer to the entrance.
      • Corrective Action(s):
      • - As a TEMPORARY measure, a staff member poured ice into the cold holding unit to the top level of the sauce and topping inserts.
      • - Fix the unit by TODAY. The cold holding unit must achieve and maintain at 4C.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed soup/broth kettles (tomato soup, pork broth, mushroom, sukiyaki) stored at room temperature on two shelves in the dining area. One of the kettles containing tomato soup measured at 38C. Staff indicated that these soups were intended for customer hot pot refills.
      • Corrective Action(s):
      • - Staff discarded the tomato soup.
      • - All remaining kettles were removed from the shelves.
      • - Discussed with the store manager on how they plan to maintain soups at 60C or above moving forward. Came to an agreement that a timer system will be implemented to ensure soups are not stored at room temperature for more than 2 hours.
      • - Until timers are installed and operational, no soups or broths are to be stored at room temperature.
      • **Date to be corrected by: as soon as possible**
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Dishes were ran through the main high temperature dishwasher that failed to achieve minimum 71C at plate level during the final rinse cycle.
      • 2. Three out of four spray bottles measured at higher than 200 ppm Chlorine. They bleached out the chlorine test strips.
      • Corrective Action(s):
      • 1. Technician was contacted and fixed the dishwasher during the inspection. The dishwasher was ran 2 times and achieved above 71C at plate level during the final rinse cycle (78.6C, 76.3C).
      • 2. Mentioned spray bottles were replenished and measured at 100 ppm chlorine. Correct ratio: 1/2 capful of bleach to 1L of water.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1. The main high temperature dishwasher in the kitchen was ran 9 times. The final rinse temperature at plate level failed to constantly achieve minimum 71C or higher (65.2C, 67.9C, 68.5C, 68.6C, 68.6C, 69.5C, 66.5C, 71.8C, 66.8C).
      • 2. One of the sauce bar cold holding unit was unable to store foods at 4C or below.
      • Corrective Action(s):
      • 1. Technician was contacted at the time of inspection. High temperature dishwasher was ran 2 time and achieved at 78.6C and 76.3C at plate level during the final rinse cycle.
      • 2. Fix the unit by TODAY. The unit must achieve and maintain at 4C or below.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - 2 x big white containers filled with small bags of pre-portioned cabbage, crab meat, enoki mushrooms, knojac noodles, fish tofu, rice noodles, tofu puffs, and quail eggs (used for hotpot) were stored at room temperature in a space next to the office. The temperatures of the food items ranged from 24C - 25C.
      • Corrective Action(s):
      • - The staff noted above-mentioned food items were at room temperature for about 1.5 hours.
      • - All of the foods have been transferred into a cooler maintained at 4C or below.
      • - Ensure all cold potentially hazardous foods are stored at 4C or below at all times.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Three pots of half filled soups (tomato soup, pork broth, and spicy milk soup) probed at 51C to 53C were observed inside a space next to the office in the dining area.
      • Corrective Action(s):
      • - All of the above-mentioned potentially hazardous foods have been discarded by the staff as it had been left out at room temperature for more than 2 hours.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Glasses were not properly sanitized at a glasswasher in the main bar. The glasswasher dispensed 0 ppm chlorine during the final rinse cycle at plate level.
      • 2. Only one spray bottle was observed throughout the kitchen with 200 ppm QUATS surface sanitizer.
      • Corrective Action(s):
      • 1. The staff contacted the technician at the time of inspection.
      • - Fix the glasswasher
      • - DO NOT use the glasswasher until it can dispense 50 ppm chlorine during the final rinse cycle at glass level.
      • - TEMPORARILY, use the high temperature dishwasher in the main kitchen to properly wash and sanitize the glasses.
      • 2. Staff prepared 5x spray bottles of 200 ppm QUATS surface sanitizer at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Out of paper towels at 2x handwashing stations. One by the kitchen entrance and another one in the main bar.
      • Corrective Action(s):
      • - Staff restocked paper towels into dispensers at the time of inspection.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed a staff member preparing hotpot dishes for take out orders in a space next to the office in the dining area, without an approval from an EHO. There were bags and pots of potentially hazardous foods stored at room temperature and no handsinks were observed in the area.
      • Corrective Action(s):
      • - At the time of inspection, all food preparation activities had been stopped. All foods and equipment had been removed from the area.
      • - DO NOT prepare or handle any foods in this area to protect food from contamination until the following things are submitted to the EHO:
      • 1. Updated floor plan (including a handsink, a cooler, and a hot holding unit in the area)
      • 2. Updated food safety plan
      • - The facility must notify their district EHO of any changes to their facility. No changes are to be made until approval is granted by the EHO.
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Congee at the self serve stations had an internal temperature of 52-55 C. Both congee containers were discarded. Ensure that it is held at over 60 C at all times.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The main dishwasher and front glasswasher were not properly sanitizing dishes (see code 308 for details).
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): 1) The main kitchen dishwasher was not reaching a minimum of 71 C at the plate level. It was tested several times with a max hold thermometer, with the highest reading being 70 C and the subsequent two readings were 69 C.
      • 2) The front glasswasher had 0 ppm chlorine sanitizer when it was tested. It was observed that the sanitizer bucket inside the glasswasher was empty.
      • Corrective Action(s): 1) A dishwasher technician arrived during the inspection and replaced an electrical component in the booster. The temperature was tested at 74 C at the plate level. An electrician will also be checking the dishwasher's electrical connection. EHO to be advised of the outcome.
      • 2) The glasswasher achieved 100 ppm chlorine after replacing the sanitizer solution.
      • Violation Score: 15
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishes run through the high temperature conveyor dishwasher were not being properly sanitized. See code 308 for details.
      • Corrective Action(s): The dishwasher was fixed during the inspection and the operator was informed to wash anything that ran through the dishwasher again.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): The high temperature, conveyor dishwasher was not achieving a minimum of 71 C at the plate level. The maximum temperature achieved was 62 C at the plate level.
      • Corrective Action(s): A technician arrived during the inspection and repaired the dishwasher's hot water booster. The final rinse temperature afterwards was 77 C.
      • Ensure that the dishwasher is checked at least once daily and that corrective action is taken when it is not operating at the correct temperature.
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The hand washing sink across from the large hot water dispenser was removed. The operator stated that the size of the hand washing sink did not work and that a new one will be installed. An alternate hand sink will be used in the meantime.
      • Corrective Action(s): Re-install the hand washing sink within two weeks.
      • Violation Score: 5