INSPECTION REPORT Health Protection RWOG-CPCVBT

PREMISES NAME Pearl Hot Pot		Tel: (604) 516-0238 Fax:
PREMISES ADDRESS 7154 Sperling Ave Burnaby, BC V5E 2W5		INSPECTION DATE February 24, 2023	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 = 13

Critical Hazards: Total Number: 2

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

Non-Critical Hazards: Total Number: 1

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

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 > move paper towel roll to more accessible location - sanitizer measured 100ppm chlorine - ensure any wiping cloths are stored in solution when not in use - quat sanitizer for front area 200ppm quats - dishwasher reached 73C at final rinse cycle - FOODSAFE requirements met - good organization of foods in coolers - new induction cookers to be installed at booths - no objections Temperatures: - small counter top prep cooler: 4C** - large counter top prep cooler: 3C** - upright freezer: -22C - under counter freezer: -12C - walk-in cooler: 3C - walk-in freezer: -25C - upright cooler (waitress area): 4C - ice cream solution: 4C - hot held sauce: 60C - 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.