INSPECTION REPORT Health Protection DSOG-CJYQQR

PREMISES NAME Big Way Hot Pot		Tel: (604) 566-5288 Fax:
PREMISES ADDRESS 7 - 4300 Kingsway Burnaby, BC V5H 1Z8		INSPECTION DATE October 7, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Xinzhong Yao		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 37

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Presoaked noodles (rice noodles, bean curds, vermicelli noodles) stored between 30-31C at room temperature. Staff stated that they presoaked the noodles in hot water in the morning. Corrective Action(s): Discard all the presoaked noodles. Presoaked noodles must be stored inside cooler at < or = 4C. Please follow your approved Food Safety Plan. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer in designated bin inside the kitchen measured 10ppm chlorine bleach concentration. Corrective Action(s): Remake the sanitizer. Surface sanitizer must be measured at 100ppm chlorine bleach concentration to adequate sanitize food contact surfaces. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Missing single use paper towels in the dispenser at the handwash station inside the main kitchen. - Front handwash station blocked by large garbage bin and multiple pots of food. Corrective Action(s): - Immediately fill the dispenser with paper towels. - Remove all obstacles to the handwash station. All handwash stations must be made easily accessible by staff to wash hands frequently. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff washing their hands with gloves on. Corrective Action(s): Staff must remove the gloves and wash their hands and replace it with new gloves. Glove use does not substitute proper handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: - Ice scoop stored directly inside ice machine, handle touching the ice. - Water splashes contaminating the food in pots stored directly in front of the front handwash station. - Unwarped meats stored directly inside the undercounter freezer. Corrective Action(s): - Remove the ice scoop. Store the ice scoop outside the ice machine. - Remove the pots. Do not store anything in front or close to the handwash station where the water splashes can contaminate the food. - Wrap all meats with saran wrap. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Multiple food items (ie beef tripes) stored at 16C inside the display cooler. Staff stated that they thaw the frozen tripes in hot water. Corrective Action(s): Please follow the proper thawing methods: - under cold running water - in ice water - inside the cooler at < or = 4C Violation Score: 5 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings observed behind the high temperature dishwasher. Corrective Action(s): Clean up the droppings and use high level bleach solution to disinfect the surfaces. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Sizeable gap at the bottom of the back door. Corrective Action(s): Install door sweep to prevent any pest entry. Correct by: Immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant build up of grease underneath/behind the stoves. Corrective Action(s): Clean the grease build up noted above. Implement a regular deep cleaning schedule. Deep cleaning means cleaning behind hard to reach areas. Violation Score: 3

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

Comments

- General sanitation satisfactory. - Front handwash sink equipped with hot/cold running water, liquid soap in a dispenser and single-use hand towels. - High temperature dishwasher achieved 77.1C at the plate's level during the final rinse cycle. - Surface sanitizer available in spray bottles (front) at >200ppm chlorine bleach concentration. Ensure to dilute the bleach to around 100ppm concentration. - Dry storage area has adequate space, shelves, cabinets. - Area beside the two compartment sink needs better organization. Store the mop inside the mop room. Discard any equipment or items not needed. - Pest inspection done monthly. Provide a copy of the monthly pest control summary report to the health inspector. - FOODSAFE level 1 trained staff on duty. Verified at the time of the inspection. - Valid Operating Permit posted. Temperature control: - All coolers < or = 4C. - All freezers < or = -18C - Rice cooker = 70C - Working thermometers inside all coolers. - Daily temperature log available and kept up to date.