INSPECTION REPORT Health Protection 243306

PREMISES NAME Eastern Pearl Seafood Restaurant		Tel: (604) 474-2992 Fax:
PREMISES ADDRESS 6102 - 2850 Shaughnessy St Port Coquitlam, BC V3C 6K5		INSPECTION DATE May 25, 2018	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Hai Qing Liong		NEXT INSPECTION DATE June 08, 2018
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Knives were seen being stored in between bench tops that would not be easily moved to by cleaned. Date to corrected by: Corrected during inspection Correction: Operator cleaned and sanitized the knives and put them in a clean container. Recommend to purchase a magnet knife strip to store knives. 2) In-use spoon near hot-holding unit at front area was stored in lukewarm/room temperature water. Date to corrected by: Corrected during inspection Correction: Operator emptied the container of water and cleaned and sanitized the utensils. In-use utensils can be stored in ice water (4Cor less) or hot water (60C or above). Change water every 4 hours. 3) Plates on bottom shelf in kitchen area center were dirty. Correction: Clean and sanitize these plates. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): There was no chlorine in one of the two sanitizer spray bottles. Date to be corrected by: Corrected during inspection Correction: Operator emptied and re-filled the spray bottle with correct concentration (100-200ppm chlorine) ~ approx. 1/2 teaspoon of bleach. * Note: Cleaning cloths should be stored in small buckets of chlorine solution when they aren't being used. Germs can grow on cloths and then be spread on to food contact surfaces if cloths are not stored correctly. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: There was an open bag of potato starch in the dry storage room at the back of the kitchen. Items in the coolers/freezers were not covered. Good items must be stored in a way that protects them from contamination. Date to be corrected by: Immediately Corrective Action: Store open food items in sealed containers, use plastic srap to cover them or use clips to seal them Must ensure that items in cooler / freezers are covered at night. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Many areas were dirty. - Handles of coolers/freezers/microwaves/etc - Walls above food prep areas were dirty with grease - The undersides of shelving and equipment (eg. sinks) - Shelving holding clean dim sum containers were dirty - Ceiling tiles, especially next to exhaust fans - the legs of equipment - Bathrooms where flooring meets wall-edges - Inside coolers - especially the bottom shelf (ex. across from dishwasher) Date to be corrected by: June 6/18 Correction: Clean the above areas - Increase the frequency of cleaning. Corrective Action(s): Violation Score: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard was seen on top of microwave; tinfoil was seen wrapping shelving. Cardboard was also use to line shelves in storage room. Date to be corrected by: Nov 1/18 Correction: Cardboard + tinfoil are not acceptable materials as they cannot be easily cleaned, not are they durable and smooth. If these items are to be used, they must be changed daily. The shelving in the storage room could use painted wood instead of cardboard to line them. Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Chipped plates and broken strainer were seen. Broken pieces can fall into food and hurt someone. Date to be corrected by: June 6/18 Correction: Throw out all pieces of equipment that Corrective Action(s): 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Broken tiles were seen throughout the kitchen. There was exposed, raw wood in kitchen hallway (leading to bathroom). These areas are not durable and cleanable. Date to be corrected by: Nov 1/18 Correction: Replace missing/broken tiles and paint the wood to seal it. Corrective Action(s): Violation Score:

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

Comments

- High temp dishwasher reached 71.6C at the plate level - Cooler were at 4C or less - Freezers were at -18C or less - No signs of pests observed at time of inspection. - Handsinks were stocked with liquid soap and paper towel - Hot holding was at 60C or above - General sanitation was adequate. Improvement required in the above mentioned areas.