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Pearl Hot Pot

7154 Sperling Ave, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Pearl Hot Pot has been inspected 18 times by Fraser Health Authority since September 20, 2017. The most recent inspection, on September 8, 2026, recorded 1 infraction.

4 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

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.

  • 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 8 times across 8 separate inspections, most recently on November 5, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 5 times across 5 separate inspections, most recently on November 5, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 3 times across 3 separate inspections, most recently on September 8, 2026. For example: 304 - Premises not free of pests [s. 26(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 July 12, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on July 12, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

18 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings observed in the boiler room as shown to operator
      • Corrective Action(s): Remove dropping and monitor this area for any new droppings; if new droppings occur, you will need to get pest control to visit immediately
      • Correct by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ice machine has buildup inside on the sides of the box and needs to be thoroughly cleaned
      • Corrective Action(s): Clean ice machine properly. Operator to send picture to inspector once it has been completed
      • Correct by: today
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings observed underneath metal counter in kitchen as shown to manager on site
      • Corrective Action(s): Remove droppings and sanitize affected areas with bleach
      • Correct by: immediately
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solutions used for the front of the house measured >200ppm chlorine.
      • Corrective Action(s): Food contact surface sanitizer must be 100-200ppm chlorine. Dilute solutions.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walk-in cooler fan covers appear caked in dust.
      • Corrective Action(s): Clean the fan covers to protect stored food from contamination.
      • Date to be corrected by: 1 week
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings seen under the rice warmers in front of the walk-in freezer. Pest proofing for the walls in this area is already in place.
      • Corrective Action(s): Remove droppings. Monitor this area for any new entry points and seal immediately.
      • Date to be corrected by: 1 week
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Sliced green onions stored at room temperature.
      • - Raw eggs stored at room temperature.
      • Corrective Action(s): Discard all foods noted above. All cold potentially hazardous foods must be stored at < or = 4C at all times.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer in designated white bucket in the main kitchen measured 0ppm chlorine bleach concentration. Staff prepared new sanitizer at 100ppm chlorine bleach concentration.
      • Corrective Action(s): Ensure that sanitizer is available at all times.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels missing inside dispensers at front/back handwashing stations. Staff provided new rolls of paper towels.
      • Corrective Action(s): Ensure to fully stock all dispensers with paper towels. Replace existing dispensers if unable to stock them with paper towels.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Build up of grease on the ventilation hood/exhaust system. Service date is overdue (February 2023), as per service stamp.
      • - Build up of grease and dirt on ceiling tiles in the main kitchen.
      • Corrective Action(s): Schedule for a professional cleaning of the noted equipment above. This will be verified during the next follow up inspection.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Ice shaver has mould growth within machine.
      • Corrective Action(s): Clean and sanitize machine. Add this to your sanitation plan. Staff began cleaning at time of inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to use personal phone with gloves on and then proceeded to prepare food without washing hands in between.
      • Corrective Action(s): Directed staff to wash hands. Operator to ensure all staff wash hands at appropriate times.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Minor amount of rodent droppings behind upright freezer.
      • Corrective Action(s): Clean and sanitize areas where droppings are found. Be vigilant for mice as next door is undergoing renovations.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Syrups for drinks stored in back storage room with water heater.
      • Corrective Action(s): Store all foods within food prep area of kitchen.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • 1) Rodent droppings noted along back of shelves of main work bench.
      • 2) No ants noted at time of inspection, but facility is aware there were some and are working with pest control.
      • Corrective Action(s):
      • 1) Clean and sanitize areas where rodent droppings are noted with a 1:10 bleach solution. Ensure that all entryways are sealed and that no food is left exposed. Follow pest technician recommendations.
      • 2) Maintain sanitation to reduce amount of ants and ensure that the recycled soda cans are removed promptly.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ice machine requires cleaning.
      • Corrective Action(s): Clean and sanitize ice machine.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Mould build up in the ice machine.
      • Corrective Action(s): Clean and sanitize ice machine and add this to your sanitation plan.
      • Violation Score: 5
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw shelled egg flats stored above ready-to-eat foods in the Walk-in cooler
      • Corrective Action(s): Store raw eggs/meats/seafoods down and away from ready-to-eat foods such as on the bottom most shelf
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: -2 table-top preparation coolers have been added in the kitchen area without prior approval
      • -the hallway leading to the public washrooms has foods (soy sauce buckets) on the ground
      • Corrective Action(s): -do not make structural changes without prior Health approval
      • -keep foods off the floor either on shelf risers or multi-level shelf racks with lowest level at least >15cm off the ground for monitoring of pests underneath and cleaning purposes
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: The 2 new table-top preparation coolers in the kitchen require an accurate thermometer
      • NOTE: the digital temperature readout is not adequate -temperature must be monitored at food level
      • Corrective Action(s): Obtain a bar thermometer put at food level or an infrared temperature gun for taking daily food temperatures
      • Violation Score: 1
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cup used for bulk food -rice.
      • Corrective Action(s): Use scoopers lodged in the food handle-up to protect foods from hand contact
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cleaver stored between appliances: sink and counter despite there being plentiful space on the wall magnet and knife holders
      • Corrective Action(s): Dishwash cleaver -do not store utensils in areas that cannot be cleaned and sanitized
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Raw eggs again stored above ready-to-eat foods (soda pop) in front display cooler
      • NOTE: this was noted back on January 14, 2019 routine inspection
      • -Perishables brought out at room temperature during rush periods are brought back in the fridge without time tracking
      • NOTE: this was noted back on August 14, 2018 routine inspection
      • -bowls in use for bulk foods
      • -In-use utensils like the spatulas and serving spoons at waitress area are only dishwashed/changed daily
      • Corrective Action(s): -Do not store raw meats/seafoods/eggs above ready-to-eat foods -store below to protect from leaks
      • -Only bring out SMALL portions of perishables so they will be used up within 2 hours and therefore reducing the need to discard foods
      • -Use scoopers lodged handle-up in the bulk food to better prevent direct hand contact
      • -In-use utensils must be dishwashed/replaced at least every 4 hours
      • NOTE: repeat infractions will require increased enforcement such as ticket(s) and/or closure
      • Violation Score: 9
  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Raw meats stored directly on fridge wire racks -these racks are not regularly cleaned and sanitized
      • -Raw eggs stored above ready-to-eat foods: drinks
      • Corrective Action(s): -Protect your foods from contamination -store foods in their original packaging, washable containers
      • -Keep raw eggs/meats/seafoods below ready-to-eat foods
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Area in the back next to the Hot Water Tank has debris
      • Corrective Action(s): Clean and sanitize this area
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some perishables such as the hydrated noodles at room temperature during lunch rush are brought back into the fridge afterwards.
      • Corrective Action(s): Only take out enough perishables you will use within 2 hours (small portions) -any leftovers discard -do not place back in the fridge
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Men's public washroom has no paper towels in dispenser
      • Corrective Action(s): Properly stock your handwash sinks: paper towels dispensed, pumped soap, hot/cold water and clear for use
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Covers for condenser fans in Walk-in cooler are mold coverd/filthy
      • Corrective Action(s): Clean more frequently to prevent the buildup
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available in the kitchen at time of inspection -all wiping towels left on counters
      • Corrective Action(s): Keep your wiping towels in your sanitizer solution (>100ppm) when not being used.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN observed bulk food storage directly under sinks in the kitchen
      • Corrective Action(s): Correctio Order issued -next enforceable step is ticketing: $345 per infraction
      • Do not store foods directly under sinks -sinks have a tendency to leak non-potable water!
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Rock salt stored right next to oil and wine in the back room
      • Corrective Action(s): Cleaning chemicals or similar agents must be stored completely separate from foods and food related equipment.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Foods again stored directly on the ground in the back and the dry storage rooms -REPEAT infraction
      • Walk-in cooler -foods stored directly on the ground in the "walk-in" area
      • Corrective Action(s): Obtain more multi-level shelves with the lowest level >15cm off the ground to ease cleaning underneath: for the back corridor and the dry storage room
      • Any foods in the "walk-in" area must be on carts
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometers at food level are missing for all fridges -the digital thermostats may not be accurate fore stored food temperatures being
      • Corrective Action(s): Obtain bar thermometers for walk-in cooler, 2-door undercounter fridge and 1-door display and maintain Daily Log Sheets for fridges and dishwasher
      • Violation Score: 1
  18. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Bulk foods stored directly under sinks in the kitchen.
      • 2. Employee personal cups throughout kitchen area.
      • 3. Some coverage lacking for foods in Walk-in cooler: Of note pre-made bowls of food.
      • Corrective Action(s): 1. Do not store foods directly under sinks -sinks have a tendency to leak non-potable water. You should be storing your bulk foods in your Dry Storage Room.
      • 2. No eating/drinking allowed in the kitchen! Employees are to eat in the back or front dining areas. Remove all personal cups in the kitchen
      • 3. Ensure all foods are properly protected
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: No Chlorine Test Strips available to monitor bleach sanitizer solutions
      • Corrective Action(s): Obtain Chlorine Test Strips (keep in a dry place)
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Some foods stored directly on the ground in the back and dry storage rooms.
      • No Daily Temperature Logs are being maintained for fridges and dishwasher.
      • Corrective Action(s): Obtain more wire multi-level shelving units (lowest level must be >15cm off the ground). These are needed in the back area and Dry Storage Room -this will facilitate cleaning underneath and monitoring of pests.
      • Maintain Daily Temperature Logs to better ensure your equipment is in good working order -templates provided.
      • Violation Score: 3

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