INSPECTION REPORT Health Protection KLIU-CKRU9T

PREMISES NAME Earl's Kitchen & Bar		Tel: (604) 205-5025 Fax:
PREMISES ADDRESS 3850 Lougheed Hwy Burnaby, BC V5C 6N4		INSPECTION DATE November 1, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Cody Dornan		NEXT INSPECTION DATE 6 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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice scoops were left inside the large ice machine, small ice machine and ice well in server station. Corrective Action(s): Remove ice scoops from inside the machines and well. Scoops must be stored outside of the machine to prevent contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in, but not limited to the following areas: > Pizza station: flour noted on the floor between prep tables, food debris from pizza noted on the bottom shelf of the corner table. > Main cook line: food debris under cooking equipment, slight grease accumulation noted on vent hood baffles. > Sushi station: sesame seeds and other food debris noted around the dough mixer and prep table. > Keg walk-in cooler: debris and other miscellaneous items on the floor, floor also feels slightly sticky. > Large ice machine: slight pink mildew buildup on the white parts of the machine. Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. > Maintaining a high level of sanitation will help to prevent the presence of pests such as flies and rodents. Violation Score: 9

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

Comments

Routine Temperature controls: > All coolers measured 4C or colder (walk-in cooler, cook line prep coolers, server station mini coolers, bar coolers, keg cooler). > All freezers measured -18C or colder (stand up freezers, undercounter freezer). > Hot held items measured 60C or hotter. > Steam table by sushi station now converted to ice table for bivalves. Ice is surrounding and covering the bivalves. General: > Running hot+cold water available. > Handsinks supplied with liquid soap and paper towels. No obstructions to handsinks today. > Low temperature dishwasher achieved 100ppm chlorine residual for sanitizing. > Bar glasswasher had 25ppm iodine residual for sanitizing. > 200ppm QUATS sanitizer for food contact surfaces available in spray bottles and sanitizer buckets. > In-use utensils were stored in inserts on ice. > Overall food storage satisfactory. > Health permit posted. Note: while running the dishwasher, noticed a leak in the waste water pipe underneath the "clean" side of the dishwasher. When dishwasher is not running, there is a slight drip. This worsens once the dishwasher is running. > Showed this to the head chef who informed during the inspection that it will be repaired on the spot.