INSPECTION REPORT Health Protection 238932

PREMISES NAME Pearl Castle Cafe		Tel: (604) 559-7929 Fax:
PREMISES ADDRESS 14A - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE August 16, 2017	TIME SPENT 3 hours
OPERATOR (Person in Charge) Kuo Chiang Chen		NEXT INSPECTION DATE August 16, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	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 = 0

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) large pot of beef soup on floor @ 35 deg. C internally. Beef soup left on kitchen floor since last night as per staff on site. 2) Tray of lamb meat @ 13 deg. C internally stored in 3 door cooler. Lamb meat was cooked last night as per staff onsite. Corrective Action(s): Pot of beef soup, lamb meat was discarded. All potentially hazardous foods (e.g. beef soup, lamb meat) must be cooled down from 60 deg. C to 20 deg. C in 2 hrs and 20 deg. C to 4 deg. C in 4 hrs. For large pots of soup, divide contents into smaller pots and place into an ice water bath or use a cooling wand to quickly cool down foods. For meats, evenly distribute meat across wide/shallow pans to facilitate faster cooling. Violation Score: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): three door cooler air temperature 5 deg. C - 9 deg. C. Potentially hazardous foods temperature inside cooler Probed internally: -2 containers of chicken feet @ 6 deg. C -3 containers of raw beef @ 6 deg. C - 8 deg. C -6 flats of eggs (each flat 30 eggs) @ 8 deg. C -1 containers of shrimp @ 10.1 deg. C operator cannot provide proof of temperature last night. Vegetable cooler and small prep cooler are full. Delivery of raw meat into food premises during start of inspection. Corrective Action(s): the food listed above were discarded. All other potentially hazardous foods inside the cooler above 4 deg. C internally were discarded. All potentially hazardous foods (e.g. chicken, beef, shrimp) must be kept cold at <=4 deg. C at all times. Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: -meat slicer contains food debris near blade. Meat slicer is cleaned once or twice a week as per staff onsite. Corrective Action(s): -disassemble meat slicer and thoroughly wash/sanitize. Meat slicers must be cleaned after each use or every 4 hours. Correction date: Today Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: -Handsink in bar area is missing handsoap. Corrective Action(s): -stock hand sink with liquid soap. Ensure all handsinks are fully equiped with hot/cold water soap, and paper towels. Correction date: Today

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: mice droppings noted in the following areas: -underneath wire racks in back storage area -underneath 2-compartment sink -underneath stainless steel prep tables across 3-door cooler. Corrective Action(s): -clean up droppings & sanitize area with sanitizer solution (e.g. bleach). Increase level of sanitation. Do not store any foods on the ground. Continue monitoring for further pest activity. Correction date: Today Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -Food debris noted throughout kitchen underneath countertops and tables. Corrective Action(s): -regular cleaning of kitchen is needed. Increase level of sanitation. Correction date: Today Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: -3-door cooler air temperature @ 5 deg. C - 9 deg. C. Corrective Action(s): -repair/replace cooler. Do not store any potentially hazardous foods inside the cooler until temperature is 4 deg. C or less. Temperature of all coolers must be monitored/recorded daily. Correction date: Today Violation Score:

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

Comments

This inspection done by EHO student. Notes -Hi temp dishwasher @ 78 deg. C on plate level -Vegetable & prep cooler @ 4 deg. C, food @ <=4 deg. C -one staff onsite is FOODSAFE certified -all handsinks are fully stocked with hot/cold water, soap, and paper towels except the one noted above. -ice machine is satisfactory -sanitizer bucket @ 200 ppm chlorine, reusable wiping cloths inside. -Rice hot held @ 70 deg. C *Facility is ordered closed until a follow up inspection is conducted by a Fraser Health employee. In order to re-open, the 3-door cooler in the kitchen must be 4 deg. C or less.