INSPECTION REPORT Health Protection 245331

PREMISES NAME Earl's Port Coquitlam		Tel: (604) 941-1733 Fax:
PREMISES ADDRESS 5100 - 2850 Shaughnessy St Port Coquitlam, BC V3C 6K5		INSPECTION DATE July 19, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 22, 2019
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 = 0

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Milk and cream being cooled in water. These products should be cooled in ice in order to maintain temps of </=4C Cool these products in ice bath, change ice frequently before it fully melts. Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Gravy and mashed potatoes found to be hot held below 60C Food must be hot held at 60C or if you are going to keep it for only 2 hours or less you must keep track of the time by having a timer present Implement one of the 2 mentioned practices for hot holding Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Knives stored in blade holder ar enot cleaned thoroughly; food debris stuck on them 2) Meat slicer not cleaned properly; visible filth stuck on blade 3) Sanitizer buckets with 200ppm Quat prensent but no cloths being dispensed inside. Date to be corrected by: Immediately Corrective Action: 1+2) These items need to be cleaned thoroughly because they are in direct contact with food 3) When not being used, cloths must be dispensed into sanitizer in order to achieve sanitation on wiping food contact surfaces 1+2) Wash, rince, and sanitize after using these items 3) Disperse cloths into sanitizer solution when not in use; change sanitizer solution frequently Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towels not available in cooking area hand sink Soap, paper towels, and hot/cold running water is needed for adequate hand washing. Date to be corrected by: Corrected during inspection Corrective Action: Make sure all hand washing stations are stocked Corrective Action(s):

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Dry foods storage of white rice is missing lid 2) Mould spotted in ice machine. These practices may cause contamination of food Date to be corrected by: Corrected during inspection Corrective Action: 1) Place a lid on top of rice container 2) Clean and sanitize the inside of the ice machine after emptying all the ice. Once clean, you may turn it on for production of ice Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cooking and prep area have food debris and oil building up; upper part of the walls and ceiling tiles have build up of dust. This may lead to harbouring of pests and physical contamination of food. Clean the mentioned area thoroughly and incorporate it into the daily routine Date to be corrected by: July 22, 2019 Corrective Action(s): Violation Score: 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Propane flat tap cookers present in kitchen. These were not approved as per floor plans and they do not have a fume hood above them. Remove these flat top cookers when possible and immediately stop using them. Date to be corrected by: Immediately Corrective Action(s): Violation Score:

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

Comments

General comments: - Low temp chemical dishwasher operating at 100ppm bleach sanitation on plate surface - Cooler temp </=4; freezer temps </=-18C - 200ppm Quat sanitizer buckets present - Hand washing stations stocked with paper towels, soap and hot/cold running water - 12.5ppm Iodine sanitizer present at glass surface from glass dishwasher - General sanitation- ok