INSPECTION REPORT Health Protection 240722

PREMISES NAME Pear Tree Restaurant		Tel: (604) 299-2772 Fax:
PREMISES ADDRESS 4120 Hastings St Burnaby, BC V5C 2J4		INSPECTION DATE July 25, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 Months
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: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted some rubber utensils starting to wear away Corrective Action(s): Keep an eye on these items and repair/replace as needed. Worn away utensils cannot be cleaned and sanitized properly. Also, extremely damaged utensils may start to break off into foods.

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

Comments

This inspection done by EHO student. Comments: All handsinks equipped with hot and cold running water, liquid soap, and paper towels. -Undercounter coolers, prep coolers, walk-in cooler: 4 deg. C -Ice machine in sanitary condition with the scoop stored outside of the ice. -QUATS sanitizer at 200 ppm, test strips available -Freezer under the oven: -13 deg. C -Sous vide machine used as a hot holding unit for soup: 65 deg. C -No signs of pest at the time of inspection -General sanitation adequate -Low temperature dishwasher sanitizing cycle: 50 ppm chlorine -Adequate thawing practice noted in the walk-in cooler -Sous vide procedure reviewed with the operator. Submit previously approved food safety plan for sous vide for review. *Sous Vide BCCDC Guideline referenced to the operator.