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Hot Pot Hero

1105 - 4500 Kingsway, Burnaby · Restaurant

7 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Bleach sanitizer at the 3rd sink is too weak; lower than 50ppm chlorine.
      • - Sanitizer solution in bucket has no bleach, only detergent is added.
      • Corrective Action(s):
      • - More bleach was added to the 3rd sink to make 100ppm chlorine.
      • - For sanitizer solutions, do not mix detergent and bleach. Only use bleach to make the sanitizer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed frozen chunk of beef at the base of the display chest freezer unwrapped.
      • Corrective Action(s):
      • - This chest freezer is located along the customer walk-way. Ensure all food items are covered/wrapped. Beef was moved to the back freezer at the time of inspection.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • - No staff on duty has valid foodsafe level 1 certificate.
      • Corrective Action(s):
      • - Ensure at least one staff has valid foodsafe training done.
      • Violation Score: 1
  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed hot held soup at 48C inside warmer.
      • Corrective Action(s):
      • - Ensure to fully heat up the contents to 74C or above before placing them into a warmer. Warmed should also be fully heated up to 60C before storing any hot food item. Soup to be heated up again using the steamer oven.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - One dead cockroach and signs of past infestation observed inside the cabinet underneath the handsink.
      • - Live and dead cockroach captures observed from the glue traps placed behind the oven and underneath the 3 compartment sink.
      • Corrective Action(s):
      • - Staff took out everything to clean the inside with bleach sanitizer. Ensure to clean this area regularly and place insect monitor traps.
      • - Continue monitoring for pest activity. Apply necessary control measures (treatment) if necessary.
      • Violation Score: 9
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Dishwashing sanitizer (3rd sink) had 50ppm chlorine.
      • - Wiping rag sanitizer (tub) had 0ppm chlorine.
      • Corrective Action(s):
      • - Ensure correct ratio is used when making bleach sanitizer. 100ppm is recommended. Test strips are available on site.
      • Violation Score: 5
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Frozen meat stored in room temperature next to the meat cutter.
      • Corrective Action(s):
      • - The staff responsible for cutting the meat was not on site when the inspection started. There were too many chunks of frozen meat (more than 6) sitting on the counter. Do not take out the meat from the freezer when the meat is not ready to be processed immediately. If you want to partially thaw the meat, thaw them in the cooler. Frozen meat were placed back into the freezer at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Chlorine sanitizer stripped out the test strip- this indicates that the sanitizer is too strong.
      • Corrective Action(s):
      • - Chlorine sanitizer that is above 200ppm is not safe for use on the food contact surfaces. Ensure correct ratio is followed when making the sanitizer - 1L water to 1/2tsp of bleach. Bleach was diluted with more water to make 200ppm at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • - Observed frozen meat touching the wall, leaving grease marks on the wall by the meat cutter.
      • Corrective Action(s):
      • - Clean off the wall. Ensure food is not touching the wall.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation:
      • - Spray bottle holding the bleach sanitizer has no label.
      • Corrective Action(s):
      • - Ensure to label the bottle stating "SANITIZER".
      • Date to be corrected by: Today
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • - No staff on duty holds Foodsafe level 1 certificate.
      • Corrective Action(s):
      • - Ensure at least one staff holds Foodsafe leve 1 certificate during operational hours.
      • Violation Score: 1
  7. Follow-Up Inspection

    0 infractions