INSPECTION REPORT Health Protection JSAS-CWRR9W

PREMISES NAME Pot Empire		Tel: (604) 428-3569 Fax:
PREMISES ADDRESS E - 4877 Kingsway Burnaby, BC V5H 4T2		INSPECTION DATE October 19, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 02, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 44

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Plastic buckets of milk tea prepared yesterday stored in walk-in cooler 7 C. Corrective Action(s): Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath / ice wand or equivalent method. Avoid large volume containers and plastic containers as they slow the cooling process. Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours. Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Shelving above 2 compartment sink for clean dishware and magnetic knife strip are soiled with food debris and moisture accumulation. Corrective Action(s): Clean all affected surfaces. Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping rags left on kitchen counter without detectable sanitizer residual. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handsink adjacent to dishwasher - papertowel dispenser is empty. Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Rice scoops stored in container of stagnant water. Frozen prawns defrosting under cold running water at dishwasher station. Corrective Action(s): Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers. Do not proess food items next to dishwasher, as food will be easily contaminated. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Kitchen - dishwasher, dry storage areas have high level of fruit fly activity. Flies on walls and ceiling with visible build-up of fly waste on surfaces. Corrective Action(s): Pest control service to be provided to address current fly population. Premise sanitation needs to be improved immediately. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Measures are to be taken to remove moisture build-up on shelving and floor areas. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food and / or debris build-up noted on the following surfaces: - kitchen ceiling panels and vent covers - dishwasher floor and walls - dry storage floor and walls - floor under cooking line and food equipment - kitchen storage shelving - walk-in cooler floor and lower shelving Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Multiple oversized cooking pots onsite that do not fit within dishwashing equipment. Prep cooler cutting board heavily worn and lined with plastic wrap. Corrective Action(s): Remove oversized cooking pots until suitable dishwashing equipment is available to accomodate such equipment. Remove heavily worn cutting board. Violation Score: 9

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

Comments

Professional pest control service in place. Low temperature chemical sanitizing dishwasher 50 ppm chlorine achieved. Walk-in Cooler 2 C Rice cooker 65 C, Stew warmer 62 C 2 door upright freezer -16 C, 4 door prep cooler 2 C drink chest freezer -16 C, 1 door upright freezer - 16 C 2 door undercounter cooler 1 C Bar: 2 door undercounter cooler 4 C, 1 door undercounter freezer -18 C self serve sauce cooler 4 C Storage: freezer -18 C