INSPECTION REPORT Health Protection RWOG-BR6T7V

PREMISES NAME Pearl House		Tel: (604) 553-3177 Fax:
PREMISES ADDRESS 7625 Edmonds St Burnaby, BC V3N 1B6		INSPECTION DATE July 3, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Lee Hsien Chen (Roy)		NEXT INSPECTION DATE July 03, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut vegetables stored at room temperature. Corrective Action(s): All cut vegetables must be stored at 4C or colder. Item moved to cooler. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Hot held curry measured 40C 2) Steamed items held inside oven (not on), measured about 40C Corrective Action(s): 1) Hot held food must be held at 60C or hotter. Re-heat curry and turn up warming unit. 2) Move steamed items to cooler, or hot hold at 60C Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Dishwasher dispensed no detectable chlorine. Staff has been sent to purchase new chlorine solution. Inspector to return in approx 1 hour to test dishwasher. 2) (CORRECTED DURING INSPECTION) Sanitizer bottle had no detectable chlorine; only one bottle available for back prep area and not for front cooking area Corrective Action(s): 1) Repair dishwasher so that it dispenses a minimum of 50ppm chlorine. Obtain test strips and test at least once daily. 2) Sanitizer solution remade, measured 100ppm. Have another bottle or sanibucket of sanitizer for the front area as well. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bowl observed in basin of back handwashing station Corrective Action(s): Handwashing sinks are for handwashing only. Do not wash food or equipment in this sink. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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 - frozen foods thawing in cooler - good - FOODSAFE requirements met Temperatures: - prep coolers: 2C-4C - keep lid closed when not in use - under counter freezer: -12C - under counter cooler: 4C - walk-in cooler: 3C - walk-in freezer: -20C - ensure temperature logs are maintained twice daily Discussed COVID-19 safety with operator: - maximum occupants currently at 50%; patrons in restaurant are distanced - information poster available - ensure that WorkSafe BC plan is on site and available for review; post a copy on your website if you have one - see: https://www.worksafebc.com/en/about-us/covid-19-updates/covid-19-returning-safe-operation/restaurant-cafes-pubs for more details - all up to date Provincial Health Office Orders can be viewed here: https://www2.gov.bc.ca/gov/content/health/about-bc-s-health-care-system/office-of-the-provincial-health-officer/current-health-topics/covid-19-novel-coronavirus