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Hot Pot Hero

1105 - 4500 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Hot Pot Hero has been inspected 7 times by Fraser Health Authority since April 11, 2024. The most recent inspection, on March 19, 2026, recorded 2 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on March 19, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on March 19, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on September 22, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 22, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

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

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