INSPECTION REPORT Health Protection SSZO-AZMUBZ

PREMISES NAME Pearl Castle Cafe		Tel: (604) 559-7929 Fax:
PREMISES ADDRESS 14A - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE June 11, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Kuo Chiang Chen		NEXT INSPECTION DATE June 18, 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 = 58

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A big pot of soup noted cooling at room temperature. Temperature is measured to be 37oC. Also 2 pots of food noted in 3-door cooler. Corrective Action(s): Staff must cool foods properly: from 60oC to 20oC in 2 hours, then 20oC to 4oC (in cooler) for 4 hours. Divide food in shallow containers for properly cooling and purchase ice wands to help with cooling. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (ie. cut cabbage, noodles, partially cooked meat, cut vegetables) noted at room temperature with no time tracking. This has been noted in previous inspection and it was discussed that time tracking must be done in order to keep potentially hazardous foods out at room temperature. Corrective Action(s): Discarded all potentially hazardous foods at room temperature. Time tracking must be done. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Foods in main hot holding unit (ie. cooked potatoes, cabbage stir fry) are placed in unit but hot water in unit is not touching food containers to keep foods hot. Temperatures ranged from 46.7oC and 54oC. Corrective Action(s): Ensure hot water in unit is filled higher to maintain food temperatures above 60oC. Foods discarded. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Boxes of food noted by kitchen handsink blocking access, making it impossible to wash hands Corrective Action(s): Handwashing station must be accessible at all times for proper handwashing to occur. Do not block sink. Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Passion fruit syrup containers and hot sauce container noted storing on floor 2. Bowl noted in flour containers in dry storage room 3. One set of ceiling lights without cover in kitchen Corrective Action(s): 1. Ensure all foods are stored at least 6 inches above ground. 2. Remove bowl and use scoops with handles instead, to avoid staff touching food. 3. Cover lights in kitchen Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): In the beginning of the inspection, raw frozen meat was noted thawing on the prep sink drainboard. Corrective Action(s): Thaw/defrost foods in proper ways: 1) in cold running water; 2) in cooler; 3) in microwave Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted on floor near hot holding unit, by dishwashing soaps, and around back door. Pest control company comes regularly. Corrective Action(s): Remove droppings, sanitize areas, and monitor. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Screen on screen door is broken, and gap on right bottom corner make it easy for pests to enter Corrective Action(s): Fix screen door, and close the gap Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Several areas require deep cleaning Corrective Action(s): The following areas require extra attention: -->floor under cooking line (closer to wall) -->burners -->deep fryers (bottom compartment) -->ventilation exhaust filters and edge of ventilation system (grease noted dripping down) -->2-door freezer in kitchen (spill stains noted) -->vent covers in kitchen -->lid, strainer and anything by wall along pipe Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Newspaper used to line a shelf at front bar area 2. Raw wood exposed at front bar corner on shelves, making area impossible to clean 3. Ceiling tile missing in dry storage room Corrective Action(s): 1. Remove newspaper as all surfaces must be durable, easily cleaned, and impervious to moisture. 2. Refinish shelves 3. Replace missing ceiling tile in dry storage room (to help with pest activity) Violation Score: 3

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

Comments

Health permit is posted 2-door undercounter cooler: 3.9oC 3-door cooler: 3.4oC Single door cooler: 2.3oC Bar cooler: 4oC Freezer: -13oC Hot holding: rice at 73oC to 78oC; curry sauce at 62oC; minced meat at 65oC Temperatures of coolers are monitored and recorded in log Hot and cold running water available Liquid handsoap and paper towel present at all handwashing stations Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Bleach sanitizer in buckets noted at 100ppm chlorine

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SSZO-AZMUBZ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment