INSPECTION REPORT Health Protection JSAS-D3PSF6

PREMISES NAME Pot Empire		Tel: (604) 428-3569 Fax:
PREMISES ADDRESS E - 4877 Kingsway Burnaby, BC V5H 4T2		INSPECTION DATE March 25, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 28, 2024
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 57

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Raw fish stored on counter 11 C Mixed raw seafood container stored in kitchen sink 10 C Single kitchen staff had variety of food items removed from refrigeration - pre-assembled hot pots, seafood and vegetables Corrective Action(s): Product discarded. To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation. Potentially hazardous foods must be stored at 4 C or colder for food safety. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Several soiled wiping rags throughout bar, dishwasher station and kitchen not stored in sanitizer solution. Sanitizer solution not prepared at time of inspection. 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 (CORRECTED DURING INSPECTION): Kitchen handsink papertowel dispenser is empty. Corrective Action(s): Staff refilled dispenser during inspection. 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: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed using personal cell phone while wearing disposable gloves and continue to prepare food afterwards without changing gloves and washing hands. Corrective Action(s): Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels. When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Food stored on the floor in walk-in cooler. Food containers stored open without covers and double stacked within each other in walk-in cooler and freezer units. Food utensils stored in container of stagnant water in kitchen. Food items stored in open metal cans. Large bin of sesame sauce contaminated with visible mold growth. Inventory of food containers and lids stored in mop sink. Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor. Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil. Do not store food items in opened metal cans. After opening a can transfer remaining food leftovers to a plastic or stainless steel container. 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. Sesame sauce discarded. Food items are to be dated with production time or use by time to rotate inventory and discard product when past shelf life. 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: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required: Bar - ice machine interior, lower storage shelving, floor, corners and under equipment Kitchen - walls, shelving, floor corners, under equipment, cooking line equipment, knives, magnetic knife strips, and walk-in cooler shelves and floor. 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: Storage room - dry stock inventory stored on the floor. Corrective Action(s): Provide adequate shelving to store all inventory off the floor to protect items and allow for premise cleaning. Violation Score: 3

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 4 C Rice cooker 60 C, Stew warmer 70 C 2 door upright freezer -16 C, 4 door prep cooler 2 C chest freezer -14 C, 1 door upright freezer - 19 C 2 door undercounter cooler 4 C Bar: 2 door undercounter cooler 4 C, 1 door undercounter freezer -18 C self serve sauce cooler 4 C Storage: freezer -16 C