INSPECTION REPORT Health Protection MUPN-CX6TPQ

PREMISES NAME Eastern Pearl Seafood Restaurant		Tel: (604) 474-2992 Fax:
PREMISES ADDRESS 6102 - 2850 Shaughnessy St Port Coquitlam, BC V3C 6K5		INSPECTION DATE November 1, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hai Qing Liong		NEXT INSPECTION DATE
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 16

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Soap dispenser in hand washing station in front dumpling preparation area was plugged and not dispensing any soap. 2) Main hand washing station between kitchen and dishwashing area was blocked with thawing meat Corrective Action(s): 1) Soap dispenser unplugged during inspection but was still a bit tricky to dispense soap. Replace soap dispenser to make it easy for staff to wash their hands when needed. Due: November 3, 2023 2) Meat moved out of sink during inspection. Keep this sink clear at all times. Violation Score: 15

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Staff FoodSafe certificates have expired. Most recent one expired in October 2023. Corrective Action(s): Have staff retake the FoodSafe course (or equivalent) and ensure that at least one person with the FoodSafe certification is on site during operational hours. Due: December 1, 2023 Violation Score: 1

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

Comments

Note: Owner stated grease trap upgrade will be happening in the next few weeks. Installation will be happening when restaurant is closed. Make sure there is a curtain put up between the construction area and the rest of the kitchen to prevent dust/debris from getting on/in food areas. General observations: √ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Food up off floor ≥6”, good stock rotation noted √ Bleach sanitizer available at 100ppm in sanitizer buckets √ High temperature dishwasher sanitizing at ≥71°C √ Two compartment sink stocked with dish soap, sanitizer, hot and cold running water √ Equipment appeared to be in good working order √ General sanitation and maintenance is satisfactory. Recommend a deep cleaning at the very back of under the cooking equipment. √ No signs of pest infestation noted, pest control company comes in monthly, reviewed pest reports and no activity noted. √ Permit posted in visible location