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 TAKENFOOD 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.