INSPECTION REPORT Health Protection LKIM-CSQQBF

PREMISES NAME Pearl Castle Cafe		Tel: (604) 559-7929 Fax:
PREMISES ADDRESS 14A - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE June 12, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kuo Chiang Chen		NEXT INSPECTION DATE June 15, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Breaker connected to three door stand up cooler had been thrown resulting in cooler unit off. Internal ambient air temperature at 13 degrees Celsius Two potentially hazardous food items found to be at temperatures exceeding 4 degrees Celsius and were discarded at time of inspection. . Corrective Action(s): Discuss with staff and determine why breaker was thrown. Ensure staff are checking food storage units each morning. Temperature logs are not maintained for this month. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in corner for cook had hot water turned off. CORRECTED DURING INSPECTION. Hot water was turned back on at sink. Sink was not leaking. . Corrective Action(s): Discuss with staff. Hot water at sinks should not be turned off. . Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Knives stored down cracks between equipment Staff items such as shoes and purses stored in food production areas. Staff beverage in food preparation areas. . Corrective Action(s): Do not store knives down between equipment as this area is not routinely cleaned and sanitized Staff personal effects are not to be stored in food preparation areas. Use staff storage lockers . Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Raw meat and seafood observed to be thawing inside two compartment sink. CORRECTED DURING INSPECTION - Items relocated to cooler units. . Corrective Action(s): Ensure staff are properly thawing items at temperatures less than or equal to 4 degrees Celsius. Use microwave as well. . Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Ants observed throughout facility Rodent droppings observed. . Corrective Action(s): Discuss with Pest Technician Have bait placed for ants. Clean spills as soon as possible to discourage ant infestation. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Two holes found in bubble tea area. One has chew marks and is from rodents. CORRECTED DURING INSPECTION - Holes filled by owner with non-chewable metal material Back door was left slightly open upon arrival of EHO which permitted fly entry into facility. . Corrective Action(s): Ensure back door remains closed at all times and tight fitting. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the following places: - Exhaust canopy grill vents - Cooler handles - Remove personal items from kitchen - Any areas contaminated by rodent droppings. . Corrective Action(s): Clean and sanitize all areas affected by rodent droppings Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. Seal any holes. Obtain services of professional pest control company. Have traps set. Follow recommendations advised by Pest Control Company Technician. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - Pest control program in place - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (…) Degrees Celsius ppm at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - VERY GOOD. - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Hair restraints in use - Pest proof containers for all dry storage items - All containers used to store lids/utensils/etc. in good sanitary condition - Blenders in good sanitary condition - Receipts for Pork Blood available upon request for inspection - items from reputable meat supplier - FOODSAFE level on or equivalent Certified staff present during inspection ***Significant improvments from previous inspection. Good Work!