INSPECTION REPORT Health Protection KKIM-CULW4M

PREMISES NAME Big Way Hot Pot		Tel: (604) 336-9666 Fax:
PREMISES ADDRESS 5 - 4250 Kingsway Burnaby, BC V5H 4T7		INSPECTION DATE August 11, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Xinzhong Yao		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Handsink in between the kitchen and the bar is blocked with a plastic box and hot water dispenser. Corrective Action(s): - Remove the hot water dispenser. Replace the stainless steel counter into a smaller size to ensure there is sufficient space to stand in front of the handsink. There should be no blocking of the access to the handsink from the bar and from the kitchen. Date to be corrected by: Aug 18, 2023 Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Dust build up observed on the ceiling around the ceiling vents inside kitchen. Corrective Action(s): - Remove the dust build up. Date to be corrected by: Aug 18, 2023 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Broken cold water tap of the prep sink next to the dishwasher. Corrective Action(s): - Repair the knob and ensure there is cold water supply at the prep sink. Date to be corrected by: Aug 18, 2023 Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

- All handsinks are fully equipped with hot and cold running water, liquid soap and paper towels. - All coolers at 4C or below. - All freezers at -18C or below. - Hot held rice at 60C or above. - Bleach sanitizer measured at 200ppm. QUAT sanitizer is also available but it has fragrance - do not use this on food contact surface. - High temperature dishwasher reached 71C or above at plate level during final rinse. - Vent hoods in sanitary condition. - Monthly pest control by ORKIN - most recent report has been reviewed. Ensure to follow recommendations made by the technician regarding sanitation and structural integrity.