Fraser Health Authority



INSPECTION REPORT
Health Protection
ECAO-ARDTUT
PREMISES NAME
Pearl Hot Pot
Tel: (604) 516-0238
Fax:
PREMISES ADDRESS
7154 Sperling Ave
Burnaby, BC V5E 2W5
INSPECTION DATE
September 20, 2017
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 15
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 3
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

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

NOTE: a number of perishable goods observed at room temperature: mushrooms, sliced tomatoes and cooked noodles. As a reminder these foods must not exceed 2 hours at room temperature otherwise discard.

Temperature Controls:
-Walk-in cooler 3 deg C (vegetable)
-2-door undercounter 2 deg C (meat)
-1-door display 3 deg C (eggs)

-High temperature washer 73.4 deg C at plate level (probe thermometer)

Chemical Controls:
-Bleach sanitizer >100ppm as per test strips
NOTE: leave your reused wiping towels for food contact surfaces in sanitizer buckets when not actively used

General Sanitation
-no signs of pests

Professional pest control comes on a regular basis: Abell Pest Control comes in regularly -keep the work reports on-site for review

Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access