INSPECTION REPORT Health Protection RWOG-CHVUAT

PREMISES NAME Pearl Hot Pot		Tel: (604) 516-0238 Fax:
PREMISES ADDRESS 7154 Sperling Ave Burnaby, BC V5E 2W5		INSPECTION DATE September 2, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

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

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer measured 100ppm chlorine - ensure any wiping cloths are stored in solution when not in use - dishwasher reached 75C at final rinse cycle - FOODSAFE requirements met - good organization of foods in coolers - new front counter has been installed; no changes to the kitchen - any renovations of the kitchen area must be approved by Fraser Health Temperatures: - small counter top prep cooler: 1C - large counter top prep cooler: 4C* - upright freezer: -19C - under counter freezer: -7C - walk-in cooler: 2C - walk-in freezer: -23C - upright cooler (waitress area): 4C - hot held rice: 65C * Ensure lid is closed when not in use to maintain temperature. When busy and lid cannot remain closed, ensure foods are used within 2 hours, or add ice so that the foods are maintained at 4C. Report not signed due to COVID-19 protocols. Report printed and reviewed on-site with operator.