INSPECTION REPORT Health Protection DSOG-CPZUQ4

PREMISES NAME Big Way Hot Pot		Tel: (604) 566-5288 Fax:
PREMISES ADDRESS 7 - 4300 Kingsway Burnaby, BC V5H 1Z8		INSPECTION DATE March 17, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Xinzhong Yao		NEXT INSPECTION DATE March 23, 2023
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: High (≥30) Total Score = 47

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Condiment bar: - Chopped green onions stored at room temperature. - Chopped cilantro stored at room temperature. Bar: - Cooked tapioca pearls stored at 35C in the warmer. No time stamps or time tracking logs. Kitchen: - Multiple bags of frozen fish balls stored at room temperature. - Multiple frozen tofu stored at room temperature. Corrective Action(s): Discard all food items noted above. All cold potentially hazardous food items must be stored at < or = 4C. - Time stamps or time tracking logs required to keep cooked tapioca pearls at room temperature for max 4 hours. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Observed staff rinsing dirty pots in the back handwash station. Corrective Action(s): Use the back two compartment warewashing sink to rinse dirty pots. This is designated for handwashing only. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: - Thawing vegetables and frozen seafood (ie crabs, clams) under running water in the same sink. - Thawing frozen tofu and frozen seafood under running water in the same sink. This may lead to cross contamination, especially ready to eat vegetables. Corrective Action(s): Thaw vegetables and raw seafood separately to prevent cross contamination. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: - The prep sink was overflowing with frozen seafood. Corrective Action(s): - Do not overflow the sink. The frozen foods must be fully submerged under cold running water to adequately thaw the seafood at adequate temperature. Violation Score: 5 304 - Premises not free of pests [s. 26(a)] Observation: - Multiple live cockroaches observed underneath the front sink and inside cabinets. - Sticky trap underneath the front sink completely soiled with live and dead cockroaches. - A third party pest control summary report indicates the last inspection was conducted approximately one month ago. No mentions of cockroach activity at the time of the inspection. Corrective Action(s): Discard the sticky traps. Additional sticky traps may be required to control cockroaches. Call the pest control company and increase the pest inspections to biweekly. Follow the recommendations by the pest control professional. Keep copies of all pest control summary reports onsite for review by the health inspector. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Excess water observed inside the cabinets underneath the see through window. Corrective Action(s): Clean the excess water. Keep cabinets as dry as possible to prevent attracting pests. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing thermometer inside the middle undercounter cooler. Corrective Action(s): Provide working thermometer inside the noted cooler. Violation Score: 1

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

Comments

- General sanitation is satisfactory. - Both front/back handwash station supplied with hot/cold running water, liquid hand soap, and single use paper towels. - High temperature dishwasher achieved 74.7C at the plate's level during the final rinse cycle. - Surface sanitizer available in designated bins at 100ppm chlorine bleach concentration. - Dry storage room has adequate space, shelves, cabinets. Keep all food items above the floor on crates or racks. - FOODSAFE level 1 trained staff on duty. Verified at the time of the inspection. - Valid Operating Permit posted in a conspicuous area. - Washrooms appear to be in clean condition. Fully stocked. - Separate tongs for meats and vegetables at the front self serve station. Temperature control: - All coolers < or = 4C. - All freezers < or = -18C - Rice cookers > 60C - Condiment stand over ice. - Daily temperature log available and kept up to date.