INSPECTION REPORT Health Protection KKIM-CXMS9P

PREMISES NAME Earl's Restaurant (Station Square)		Tel: (604) 432-7329 Fax:
PREMISES ADDRESS 6070 Silver Dr Burnaby, BC V5H 4L9		INSPECTION DATE November 16, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Ron Schibild		NEXT INSPECTION DATE December 01, 2023
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): - Observed clam chowder being heated up in the warmer unit; measured at 43C. Staff stated they microwave the soup before serving until it gets hotter. Corrective Action(s): - Ensure reheating is done to ensure internal temperature of 74C or above is reached before transferring any food item to warmer units. Warmer units should not be used to heat up the food; they should be used to maintain the hot foods at 60C or above. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Orange juicer machine observed with dried up pulp & seeds inside. There are dried up food debris in the top unit where the oranges are stored & rolled into the juicing unit. Corrective Action(s): - Ensure all debris are removed. All units to be properly washed & sanitized. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: - Cold water not available by the bar handsink. - Righmost handsink by the hot kitchen had blocked access due to a large tray. Corrective Action(s): - Right pedal for cold water is gone. Install the right foot pedal that initiates cold water. - Ensure the area in front of handsinks are cleared to allow eaiser access to handwashing stations. Date to be corrected by: Dec 1, 2023 Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: - One cockroach sited in the dishwashing area. Corrective Action(s): - There is no cockroach control measure in place. Ensure to add cockroach control program. There should be insect monitor traps installed throughout the facility, including the outside storage unit. Premises have biweekly service by ORKIN. Ensure to follow all recommendations set out by the professional pest control company regarding sanitation and structural concerns. Date to be corrected by: Dec 1, 2023 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Debris observed on top of dishwasher exterior unit, by the side doors. - Scale build up observed on the cover (interior) of both ice machines. Smaller ice machine has scale build up on the interior panel as well. - Fan covers of both ice machines observed with dust build up. - Red dolly storing large metal trays (by the dishwasher area) observed with food debris. Corrective Action(s): - Ensure areas noted above are cleaned. Ice machine interior must be sanitized after cleaning. Date to be corrected by: This week. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Dishwashing area pre-cleansing sink is leaking (left front corner). The sprayer nozzle is also leaking and does not fully turn off. - Right foot pedal is gone for the bar handsink (in the middle). No cold water supply available because the right pedal cannot be operated. Corrective Action(s): - Seal the gap in the pre-cleansing sink. - Replace the sprayer unit. - Install right foot pedal. Date to be corrected by: Dec 1, 2023 Violation Score: 3

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

Comments

- All handsinks (except the bar handsink) are fully equipped with hot & cold running water, liquid soap and paper towels. - All coolers at 4C or below. - All freezers at -9C to -22C. - Hot held food items (except clam chowder) at 60C or above. - QUAT sanitizer at 200ppm. - Low temperature dishwasher reached 61C at plate level and the final rinse water measured 100ppm chlorine. - Glasswasher had 12.5ppm iodine from the final rinse water. - Shellfish tag available for the recent lot received. Old tags are collected in a folder as per staff. Ensure shellfish tags from the past 90 days are kept on site. - Recent pest report from November was reviewed. No mice activity was noted. Continue to watch on fruit fly population. Recommend to treat the drain by the far end of the bar. Follow up inspection will take place in two weeks to check on sanitation, equipment repairs and pest management.