INSPECTION REPORT Health Protection JSAS-D3ZQAM

PREMISES NAME Pot Empire		Tel: (604) 428-3569 Fax:
PREMISES ADDRESS E - 4877 Kingsway Burnaby, BC V5H 4T2		INSPECTION DATE April 4, 2024	TIME SPENT 0.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # JSAS-D3PSF6 of Mar-25-2024 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 Correction: 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. Code 302 noted on Routine inspection # JSAS-D3PSF6 of Mar-25-2024 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. Correction: 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). Code 302 noted on Follow-Up inspection # JSAS-D3SUCM of Mar-28-2024 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Soiled wiping rags left on counter tops without any detectable sanitizer residual, 2 at bar, 2 in kitchen Correction: 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).

Comments

Wiping rags observed stored in containers of sanitizer solution, (1 container at bar, 2 containers within kitchen) Food containers observed stored on shelving, off the floor. Food containers observed covered with fitted lids or plastic wrap. Food items not observed stored within opened cans. Cleaning throughout bar and kitchen locations has been completed. Ensure cleaning is conducted daily to maintain current level of sanitation in a consistent manner.