INSPECTION REPORT Health Protection RWOG-C42UER

PREMISES NAME Pearl House		Tel: (604) 553-3177 Fax:
PREMISES ADDRESS 7625 Edmonds St Burnaby, BC V3N 1B6		INSPECTION DATE June 16, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Lee Hsien Chen (Roy)		NEXT INSPECTION DATE June 18, 2021
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 = 34

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Pot of sauce on hot plate measured 50C. 2) Rice in rice cooker measured 32C. "Warm" option turned on but temperature not maintained. 3) Pickled vegetables at 17C. Staff stated it had been left out for awhile. 4) Bowls of food in oven; oven not turned on. Corrective Action(s): 1) Reheat to at least 74C before hot holding at 60C. Sauce re-heated and hot plate turned up at the time of inspection. 2) Discard rice. Do not use this particular rice cooker to keep rice warm. 3) Discard pickled vegetables. 4) Reheat to at least 74C before hot holding at 60C. Food reheated at time of inspection. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine has mould inside. Corrective Action(s): Clean and sanitize ice machine. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two different types of sanitizer noted in the back area: chlorine (near prep line) and quaternary ammonia (near back prep area). Chlorine measured 100ppm chlorine; quaternary ammonia measured 0ppm quats. Corrective Action(s): 1) Use only one type of sanitizer to avoid mixing chemicals. 2) Staff stated that they will stick to chlorine mixture in the back. New solution made at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw ground pork stored next to lettuce in prep cooler. 2) Raw meat stored next to watermelons in walk-in cooler. 3) Food not stored at least 15cm off the ground. 4) Ice for drinks stored directly in front of the hand sink at waitress station. Corrective Action(s): 1+2) Do not store raw meat next to ready to eat foods and vegetables. Store raw meat underneath and away from these items. 3) Food must be stored at least 15cm off the ground. 4) Do not store ice here as splashing from handwashing could contaminate the ice. Violation Score: 9

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - ice scoop stored up and out of ice - dishwasher measured 50ppm chlorine at final rinse cycle - no obvious signs of pests at the time of inspection Temperatures: - prep coolers: 2C-4C*** - under counter freezer: -16C - under counter cooler: 3C - walk-in cooler: 3C - walk-in freezer: -18C - coolers in waitress station: <4C - freezer in waitress station: -15C *** Lid must be closed when not in use as the ingredients in the inserts will warm up. Discussed COVID-19: - masks worn by all staff - barriers in place at all booths and at cashier - note: Quat sanitizer used for disinfecting customer areas (tables and booths). Quat sanitizer measured >400ppm. Contact time for disinfection using quat sanitizer may be impractical (generally ~10 minutes). Recommend using alternate disinfectant. Report not signed due to COVID-19 protocol. Report printed on-site for operator.