INSPECTION REPORT Health Protection CTIN-ATTUW6

PREMISES NAME Thai Pearl		Tel: (604) 298-1681 Fax: (604) 298-9732
PREMISES ADDRESS 734 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE December 7, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Stanley Wong		NEXT INSPECTION DATE December 14, 2017
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 = 46

Critical Hazards: Total Number: 6

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Found a soup well of tong yum gong soup being stored on the counter to be cooled down. The lid was closed and temperature was 76C. Owner said that it takes half an hour to cool and they put it in the walk-in cooler after. Corrective Action(s): Properly cool down food from 60C to 20C in 2 hours and 20C to 4C in 4 hours. Submerge the soup well in sink of ice water bath and stir with ice wand. Obtain ice wand by follow up inspection. Portion out food to cool down food now. Never close the lid fully when cooling food down. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two large metal bowls of fried chicken were stored beside the grill. No staff using the chicken at time of inspection. Upon inquiry, staff said that they took it out 5-10 minutes ago, temperature of chicken was 14C. Another metal bowl of cooked beef stored on counter across from woks; beef was 19C. A tray of fried rice stored on top of flour bin under table across from work was measured at 23C. Corrective Action(s): All noted food were discarded. Do not store food at room temperature. Cook or prepare the food, otherwise keep the food in the cooler at 4C. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) A metal bowl of cooked chicken curry was covered and stored on top shelf across wok station. Chicken curry was measured at 54.5C and was prepared in advance for takeout order half an hour later. 2) Fried chicken balls and spring rolls in the hot holding section were at 56-58C. A metal wire rack was between insert and food. Corrective Action(s): 1) Curry chicken was transferred to hot holding unit until order is picked up. Prepare take out food closer to pick up time instead of making it advance and keeping it at room temperature. 2) Remove metal wire rack so food can be in direct contact with the heat to keep food over 60C. Hot potentially hazardous food should be over 60C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Two metal ladels used for cooking were stored between pipe and wall. Repeat. Corrective Action(s): Do not store food equipment or utensils between pipe and wall. Obtain proper knife storage block/container or install metal strips as discussed. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was measured to be over 200ppm. Several wet wiping clothes were placed on counter. Repeat. Corrective Action(s): Always prepare 100ppm bleach sanitizer using test strip onsite to verify. Store the wet wiping clothes in bleach sanitizer between uses. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towel in kitchen handsink across wok station. Corrective Action(s): Staff refilled paper towels. Ensure all handwash stations are equipped with soap, paper towel, hot & cold running water. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: One bowl of raw chicken was stored on top of insert of carrots and peas in the walk-in cooler. A bowl was stored on top of a large metal bowl of spring roll filling (mix cabbage, carrots etc). A few inserts of food were not covered (sweet and sour sauce etc). Corrective Action(s): Store raw meats on the bottom shelves and do not double stack food. Cover all foods when not in use. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sugar spillage in dry storage room. Corrective Action(s): Please declutter and clean flooring of dry storage room. Violation Score: 3

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available (station by back door and front area, see comment above re: station across wok station) Walk-in cooler: 2-4C Standup freezer: -17C Chest freezer: -10C Hot holding unit: 60 to 68C Rice: 64C Pop cooler: 4C Thermometer available onsite, please sanitize the probe between uses Manual warewashing reviewed, no concerns No apparent signs of pest noted during time of inspection *Please e-mail me pest control reports from Sept to date.